Best Spiced Pumpkin Seeds Recipes

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

SPICED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
• Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.

PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS

Steps:

• Make caramel:
• Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
• Make flan:
• Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
• Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• Make spiced pumpkin seeds while flan chills:
• Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
• To serve:
• Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.

SPICED MAPLE PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.
• Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
• Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
• Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

MEXICAN-SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
• Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly.
• Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.

ROASTED SPICED PUMPKIN SEEDS

Steps:

• Heat oven to 350 degrees. On a baking sheet, toss pumpkin seeds, lime juice, and chili powder. Season with salt. Bake, stirring once, until golden, 18 to 20 minutes.

SWEET KABOCHA SQUASH ICE CREAM WITH SPICED PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees F.
• Halve the squash and scrape out the seeds. Place the squash cut-side down in a roasting pan. Add 2 to 3 inches of water and roast the squash until it is very tender, about 30 minutes. Allow the squash to cool completely then mash or puree it in a food processor or blender. Measure 2 cups of the puree and reserve.
• Combine the milk and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk then bring it to a simmer over medium heat.
• Meanwhile, beat the egg yolks in a large bowl. When the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk mixture into the yolks. Repeat until half the milk is incorporated, then whisk in the remaining milk. Stir the reserved squash puree into the ice cream base then strain the base through a fine sieve into a bowl set over an ice bath.
• Chill the ice cream base completely then process it in an ice cream maker according to the manufacturer's instructions. Spoon the ice cream into containers and freeze until firm. Serve the ice cream topped with spiced pumpkin seeds.
• Preheat the oven to 350 degrees F.
• Beat the egg white in a medium bowl until frothy. Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg. Stir until the seeds are well coated.
• Line a baking sheet with parchment paper. Spread the seeds on the baking sheet in a single layer. Bake the seeds, stirring occasionally, until they are golden. Remove the seeds from the oven and set them aside to cool.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 300°.
• Place seeds in a bowl and fill with water; swish seeds around; strain. Rinse and drain.
• Toss seeds with lime or lemon juice, cayenne, and 1/2 tsp sea salt.
• Spread on a parchment-lined baking sheet and toast in oven for 12 minutes. Stir and continue toasting for 10-12 minutes more, or until puffed and fragrant. Remove from oven; cool.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

TOASTED SPICED PUMPKIN SEEDS

Steps:

• Heat oven to 300F. Melt butter in a large saucepan or bowl in microwave. Add seeds, salt and spices; toss to coat. Spread seeds on a jelly roll pan and bake 30 to 40 minutes, stirring often, until they're browned and crisp.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

SPICED ROOT VEGETABLES WITH PUMPKIN SEEDS

Steps:

• Preheat the oven to 425 degrees F. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1 1/2 teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes.
• Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees.
• Combine the margarine, salt, garlic salt, worcestershire sauce and pumpkin seeds.
• Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.