So this year I tried my hand at my first ever batch of homemade pumpkin seeds. And wow – could they have been any easier?!?
Not sure why I’ve never tried this before – but yum! I choose to eat them shell & all, but my husband likes to open them up and eat just the insides. To me that feels like he’s missing something. How do you like to eat your pumpkin seeds?
Homemade Pumpkin Seeds
Fresh seeds from pumpkin
NOTE:: The husband says he rinses the seeds before adding the salt. I chose to leave the tiny bit of pumpkin guts on them so the salt would have something to stick to.
Spread seeds in an even layer on baking sheets
Sprinkle evenly with salt
Bake at 200′ for 45 minutes – stir
Bake for 20-45 more minutes (depending on how wet the seeds are when they go into the oven)
- Fresh seeds from pumpkin
- Kosher salt
- Spread seeds in an even layer on baking sheets
- Sprinkle evenly with salt
- Bake at 200' for 45 minutes – stir
- Bake for 20-45 more minutes (depending on how wet the seeds are when they go into the oven)