The smell of pumpkin seeds remind me of my times with grandma. Every year she grew lots of pumpkins to feed pigs on her small farm, at home. Before she would butcher pumpkins, my cousin and I would go through pumpkins, picking seeds out. She had that old fashioned pizza oven at home and would put sheets of pumpkin seeds to roast.
Often times she made “kasha” with pumpkins. That recipe is coming up soon!
Optional: Before placing the seeds on a baking sheet, you can add flavors to it, such as salt, cinnamon, nutmeg, etc.. I like it the way I use to eat these in childhood.
Share Some Love ❤️
- 1 cup pumpkin seeds
- Preheat the oven to 300°F. Slice the pumpkin in half. Using your hands, remove the seeds from as much of the pulp as possible. Layer the seeds on a baking sheet lined with parchment paper. Roast the seeds for about 15 minutes, or until they turn golden brown.
- Lower the heat of the oven to 200°F and keep the door of the oven ajar (this allows the steamy air to escape and helps crisp up the seeds).
- Bake the pumpkin seeds for about an hour, giving them a stir every 15 or so minutes. Remove the seeds from the oven and let them cool at room temperature. Enjoy!