Carving a Pumpkin? Roast Those Seeds!

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Pumpkin carving is one of our absolute favourite Autumn activities. You get to choose the perfect pumpkin, hang out with friends or family (while snacking on some fresh-baked Autumn foccacia) and carve something maybe a little terrifying into it!

One of the downsides of pumpkin carving is that it's a little bit wasteful as no one is going to end up eating the pumpkin and it'll eventually just be thrown away. To try and cut down on waste as much as possible, we've developed a recipe for cinnamon-sugar pumpkin seeds that are a fantastic post-pumpkin carving snack. They're crunchy, sweet, and full of cinnamon flavour. You can make these pumpkin seeds immediately after removing them from the pumpkin. However, if you want to save the seeds to roast later, gently wrap them in a barely damp piece of kitchen roll before placing in an airtight container and storing in the fridge. You can keep the seeds stored here for up to a week before making them according to the recipe below! 

Check out the full process below! 

You'll need:
  • 1 pumpkin
  • 1 tablespoon coconut oil (plus more for greasing baking tray)
  • 1 tablespoon of sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all spice
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Preheat your oven to 200 degrees/gas mark 6.   
On a clean surface, use a sharp knife (we used a  chef's knife) to cut out the top part of the pumpkin containing the stem. 
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Use your hands to pull out the top part of the pumpkin, revealing the inside. You can discard this top portion of the pumpkin once you've taken all of the seeds off.  Next, use a  spoon to scrape the insides out (the seeds and the pulp connected to the seeds) and place it all in a clean  bowl.
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Use your hands to pick most of the pulp off the seeds before placing the seeds in a  colander and running under cool water in your sink. Continue picking the excess pulp off the seeds while they are run under the water, until the seeds are free of all pulp. Pat the seeds dry with a  tea towel or kitchen towel and place onto a lightly greased baking tray. Place in the oven and cook for 10 minutes until dry.
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Remove from the oven and place in a  mixing bowl. Add all remaining ingredients and mix with a  rubber spatula to combine. Spread onto the baking tray and bake again for 15 minutes. Remove from the oven and mix in a touch more sugar if desired. Let cool before serving.  These pumpkin seeds are great eaten as they are, or served on top of soup or mixed into salads!
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Written by:  probably_this
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