Pumpkin Seeds Five Ways

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

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