This year was the first time I’ve ever actually cooked a pumpkin, even though I’ve carved one ever year for most of my life. If however you have no intention of cooking one, but are going to carve a pumpkin then save the seeds and make these simple but delicious roasted pumpkin seeds (the maple cinnamon ones were gone within an hour in my house!).
If you’d like to try cooking a pumpkin then have a read of my post on how to prepare it here, and then take a look at my pumpkin pie and pumpkin spice overnight oats recipes. After Halloween they’re usually on sale so you can’t go too wrong!
Maple Cinnamon Roasted Pumpkin Seeds:
15g melted coconut oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Rosemary Roasted Pumpkin Seeds:
40g pumpkin seeds
1 tablespoon olive oil
Salt and pepper
3/4 teaspoon rosemary
- To separate the seeds from the pumpkin fibres just place them in a bowl of water. The seeds will float to the top. Just scoop them out, drain and pat them dry.
- Next, mix the seeds with the rest of the ingredients, making sure all the seeds are coated.
- Lay them out on a baking tray lined with parchment paper.
- Bake at 165C oven/grill combo for ABOUT 10-15 mins and keep an eye on them as they can burn pretty fast (I learned the hard way..).
Enjoy! The Maple Cinnamon Roasted flavour make a great crunchy topping for my pumpkin pie (I also think they taste a bit like crunchy caramel popcorn). If you try making them be sure to let me know how you get on!