This recipe is perfect! I absolutely love my roasted pumpkin seeds. I’m writing this review 2 months after making a large amount of the seeds. I stored them in Ball jars with the Ball leak proof screw caps I purchased from Walmart. It is still as fresh as it was 2 months ago! I didn’t know I could freeze them…but it’s super fresh anyway:)
How to Draw a Cute Cat / Kitten in a Pumpkin Trick-or-Treat Basket Easy Steps Drawing Lesson
Today I’ll show you how to draw an adorable kitty cat peaking out of a jack-o-lantern trick-or-treat candy basket. This is a doodle/drawing that all of your friends will love for Halloween. I will show you how to draw this kitten in a pumpkin drawing with lots of illustrated steps. Happy Drawing!
Start off by lightly drawing a wide oval. Parts of this oval will be erased later on.
STEP 02
Draw a flatter oval at the top.
STEP 03
Erase parts of the first oval that overlap with the 2nd oval.
Draw 2 partial ovals.
How to Make Roasted Pumpkin Seeds
- Remove & clean seeds– It starts with scooping the seeds from the pumpkin (we prefer sugar pumpkins which tend to yield smaller, crispier pumpkin seeds) and removing the stringy parts. Rinsing in a colander or fine mesh strainer helps remove any remaining goop.
- Dry seeds– Using a towel, dry the seeds thoroughly. This helps them crisp up in the oven.
- Add oil, salt, and seasonings– We like to use avocado oil in a ratio of 1 Tbsp oil to 1 cup seeds. Season with salt and add other seasonings (such as Shawarma, Curry Powder, or Pumpkin Pie Spice) for an extra boost.
- Bake– Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones.
- Let cool– As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container. Otherwise, they may get soggy from the steam.
Ways to Enjoy Roasted Pumpkin Seeds
- Enjoy by the handful as a delicious & nutritious snack!
- On salads (such as our Roasted Squash Salad with Crispy Shallot & Balsamic Reduction)
- On soups (such as our Curried Butternut Squash Soup)
- Season with Pumpkin Pie Spice and serve on sweet dishes such as Vegan Vanilla Ice Cream or Pumpkin Pie Oats.
- How to Roast Pumpkin
- 1-Pot Pumpkin Yellow Curry
- 1-Bowl Pumpkin Pie (Vegan + GF)
- Vegan Pumpkin Mac ‘n’ Cheese
If you try this recipe, let us know how it goes! Leave a comment, rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!
How to Roast Pumpkin Seeds
An easy, step-by-step tutorial for how to roast your own pumpkin seeds! Versatile with what seasonings you add, but crunchy and delicious every time.
Author Minimalist Baker
4.61 from 23 votes
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4 (1/4-cup servings)
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week
Cook Mode Prevent your screen from going dark
Ingredients
- ~1 cup pumpkin seeds from 1 sugar (pie) pumpkin (sugar pumpkins are best for yielding the crispiest roasted pumpkin seeds)
- 1 Tbsp avocado or melted coconut oil
- 1 healthy pinch sea salt
- Seasonings (such as Shawarma or Curry Powder // optional)
Instructions
Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more if making a larger batch).
Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin. (If using store bought, measure out seeds and place directly on baking sheet.)
Arrange cleaned pumpkin seeds on a towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
Arrange dried pumpkin seeds on baking sheet and drizzle with oil (~1 Tbsp / 15 ml per 1 cup / 64 g seeds). Add salt and any other desired seasonings (such as Shawarma or Curry), and toss to thoroughly coat.
Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
Let cool completely before transferring to a sealed container, such as a mason jar. Will keep at room temperature for 1 week or more, or in the freezer up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated with oil and salt.
Nutrition (1 of 4 servings)
Serving: 1 quarter-cup servings Calories: 102 Carbohydrates: 8.6 g Protein: 3 g Fat: 6.5 g Saturated Fat: 1 g Polyunsaturated Fat: 1.87 g Monounsaturated Fat: 3.37 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 295 mg Potassium: 147 mg Fiber: 2.9 g Sugar: 0.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 10 mg Iron: 0.5 mg
