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    Home / Recipes / Recipes

    Pumpkin Seeds Five Ways

    Sep 14, 2013 · Leave a Comment

    Pumpkin Seeds Five Ways
    Appetizers & Snacks

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    Try these five fabulously easy Pumpkin Seed recipes for Fall snacking!

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    Ingredients

    Maryland Style Pumpkin Seeds

    2 cups raw pumpkin seeds, ⅛ cup Old Bay or to taste, ¼ teaspoon kosher salt, 2 T. Butter, melted

    Sugar’n’Spice Pumpkin Seeds

    2 cup raw pumpkin seeds, rinsed and dried, ¾ cups vanilla sugar or white sugar (but add vanilla extract to the butter), ¼ teaspoon kosher salt, ½ teaspoon gluten free pumpkin pie spice, 1 tablespoon butter, melted

    Sweet Curry Pumpkin Seeds

    2 cups raw pumpkin seeds, ⅛ cup gluten free Sweet Curry Spice or to taste, 2 T. Butter, melted
    Paprika Pumpkin Seeds

    2 cups raw pumpkin seeds, ⅛ cup Paprika or to taste, 2 T. Butter, melted
    Seasoned Salt Pumpkin Seeds

    2 cups raw pumpkin seeds, ⅛ cup gluten free  seasoned salt or to taste, 2 T. Butter, melted

    Directions

    Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry.

    Put the pumpkin seeds in a plastic bag along with the butter to coat.

    Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Sprinkle the chosen seasoning evenly over the tops.

    Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.

    Recipe Credit: Cherry Tea Cakes

    « Pumpkin Ice Cream
    Gluten-Free Pretzel Bun »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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