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Smoky Chipotle Toasted Pumpkin Seeds

Smoky Chipotle Toasted Pumpkin Seeds

 Pumpkin carving time is upon us!

 

Today is a gorgeous fall day in the northeast USA. It’s the ideal day to pack up and head out to the pumpkin farm and pick out some pumpkins for carving. Saving the seeds is a must because you can make these tasty toasted pumpkin seeds that are filled with antioxidants, fiber, and protein.

 

This is the perfect healthy fall snack. I’ve included 2 recipes: one is full of smoky, spicy goodness and the other is filled with traditional fall flavors. You can’t go wrong with either one.

 

Smoky Chipotle Toasted Pumpkin Seeds

 Ingredients:

Seeds from one pumpkin or squash, cleaned and dried

2-3 tablespoons coconut oil, olive oil, or butter

2 teaspoons smoked chipotle powder (smoked chipotle powder is amazing – possibly my favorite spice – and I highly recommend you trying it! However, if you don’t have any on hand, you can use chili powder instead)

1 teaspoon smoked sea salt (regular sea salt works, too)

 Directions:

Wash the pumpkin seeds by placing them in a colander. Using your hands, separate the stringy flesh from the seeds and then rinse the seeds with water. Let the seeds fully dry. If you are impatient like me, you can use a hair dryer on the lowest setting to dry the seeds quickly.

Preheat oven to 300 degrees. Place the dried seeds on parchment paper and on a cookie sheet. Pour melted coconut, olive oil, or melted butter, salt, and spices over the seeds. Toss to coat evenly. Cook in the oven for about 30 minutes. It’s a good idea to stir them around halfway through the cooking time. Keep a close eye on the seeds, especially closer to the end of the cooking time because burnt seeds taste awful, but you want them to be nicely toasted.

 

Fall Spiced Toasted Pumpkin Seeds

 Ingredients:

 Seeds from one pumpkin or squash, cleaned and dried

2-3 tablespoons coconut, olive oil or butter

2 teaspoons pumpkin pie spice (recipe HERE)

dash of sea salt

 

Bake as directed above.

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15 comments

  1. Nice post. I was checking continuously this blog and I am impressed! Very useful information specially the last part 🙂 I care for such info much. I was looking for this certain info for a very long time. Thank you and best of luck.

  2. Hey There. I discovered your blog the usage of msn. I’ll make sure to bookmark it and return to learn more of your helpful information. Thanks for the post. I’ll certainly return.

  3. Tried these over the weekend and they turned out really good. I usually just throw the pumpkins away, but am glad I know how to make the seeds now.

  4. Made each flavor with our leftover Halloween pumpkins and they were great. Thanks!

  5. I tried these this weekend and they turned out great. I think they are going to be my new favorite fall snack. Thanks for sharing!

  6. Excellent site. Lots of useful information here. I’m sending it to some buddies ans also sharing in delicious recipes. And thanks for your fitness posts, too.

  7. I made the pumpkin spice ones and they were really good! 🙂

  8. Isabel Bridgewater

    Loved these!

  9. Hi, i think that i saw you visited my weblog thus i came to “return
    the favor”.I’m attempting to find things to enhance my website!I suppose its ok to use a few of your ideas!!

  10. I was so excited to make pumpkin seeds for my first time and they turned out so good! Already looking forward to next Fall.

  11. Primally Inspired

    Awesome! Glad everyone seems to like them as much as me! I love pumpkin seeds and they contain so many great nutrients 🙂

  12. yum nice and spicy just how I like them!

  13. I want to try your recipes, except for the cleaning part… When I purchased a pumpkin today at the village grocer, I was told that you should NOT wash pumpkin seeds before roasting as all the great flavor is in the coating of the seeds… I would think you’re throwing away a lot of the good nutrition, too, are you not?

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