Ingredients
Scale
- 1 large orange carving pumpkin (for the seeds)
- 3 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp flakey maldon salt
Instructions
- First, you want to start by picking out your pumpkin- you will want to buy the large round bright orange carving pumpkins.
- When you are ready to carve the pumpkin, make sure you have a large bowl handy to dump the insides into. Start by carving a circle around the stem of the pumpkin to get to the insides. When removing the slimy inside sure you check all the inside surfaces for seeds. Remove the slimy orange fibers from the seeds.
- Preheat your oven to 350°F. Place the seeds in a colander and rinse off. As you rinse the seeds with water, use your hands to remove any extra orange fibers.
- Pat dry and prepare a pan for roasting. Line a rimmed baking sheet with parchment paper. Pour your seeds on the lined baking sheet and spread in a single layer. Drizzle with olive oil and mix around the seeds to make sure all the seeds are coated with oil.
- Season the pumpkin seeds by sprinkling some garlic powder, cumin and flaky Maldon salt. Pop in a preheated oven for 20-25 minutes until the seeds are turning slightly brown. Careful not to burn.
- Let them cool for 15 minutes and enjoy warm. Store in an airtight container for 7-10 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: healthy snacks, Seasonal