|Nutritional Guidelines (per serving)|
|Servings: 1 cup (10-12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone enjoys a good Jack-o-Lantern in October, but don't be so quick to toss those pumpkin seeds! You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.
- 1 cup pumpkin seeds
- Optional: dash salt (or garlic powder, onion powder, seasoned salt, or another seasoning of choice)
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Heat a large, heavy-bottomed, dry skillet over medium heat. Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.
When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.
Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.