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.
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- cup Pumpkin seeds
- Preheat the oven to 300F. Separate away the excess pulp, as you’re removing the seeds from the pumpkin. Layer the seeds on a lined baking sheet. Roast seeds for about 15 minutes or until they are golden brown, all depending on the size of the seeds.
- Jacob started with a fork, but gave in later. He wanted to pick every single seed from pumpkin.
- Lower the heat to 200F. Create a small opening in the pan, by placing a wooden spoon in the door of an oven; this will help steamy air to escape. Mix seeds once in a while. .
- Bake them for about an hour, depending on the size of the seeds and how many of them are layered on the backing sheet