What is the best way to make roasted pumpkin seeds?

Question

Every year we try to make sone, but we keep messing them up somehow.

Answer 1

BASIC PREPARATION ...

Rinse off any dirt before using. For pumpkin puree to use in soup, bread, or pie, you can steam, boil, or bake. Peel pumpkin and cut into 1-1/2 to 2-inch chunks. Steam for 15-20 minutes, or cook in boiling water for 8-12 minutes. Puree.

Halved: Split a small 2 to 4-1/2 pound pumpkin and clean out the seeds and pulp. Put flesh side down in a baking pan with a bit of water. Bake at 350 degrees F. for 1-1/2 hours or until the flesh is tender.

PUMPKIN FAVORITES ...

For just plain pumpkin eating, wash a 1-1/2 to 3-pound sugar pumpkin; cut off the top, saving the lid and the stem for a handle. Scrape out the seeds and pulp, wipe out the inside, then brush with melted butter and/or sugar or salt, if desired. Replace the lid and bake in a 350 degrees F in a oven for 35 minutes. Coat the inside flesh once again with butter, sugar, or salt and bake another 10-15 minutes or until it is fork tender. Slice into wedges and serve plain.

------ Make Pumpkin Pancakes by adding fresh cooked or canned pumpkin to your favorite pancake
batter. Cook as directed and serve with warm applesauce.

------ Measure or weigh a pumpkin. Talk about inches and pounds.

------ Talk about the color orange. Let the children collect other objects that are orange to place with the pumpkin.


PUMPKIN SEEDS ...

Drying seeds and roasting seeds are two different processes. To dry, carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator 115-120oF for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir them frequently to avoid scorching.

To roast, take dried pumpkin seeds, toss with oil (1 teaspoon per cup of seeds) and/or salt and roast in a preheated oven at 250 degrees F for 10 to 15 minutes.

Orange-Pumpkin Pudding

* 4 slices whole-wheat bread
* 1/2 cup milk
* 1/2 cup orange juice
* 1/4 cup apple juice concentrate
* 2 eggs
* 1 banana, sliced
* 2 teaspoons cinnamon
* 1 cup cooked pumpkin

Dash of salt

Dice bread slices and crumble them in a blender. Place the crumbs in square baking dish. Blend together milk, orange juice and apple juice concentrate. Add eggs, banana slices, cinnamon, pumpkin and salt and blend again. Add the mixture to the bread crumbs. Stir together. Bake at 350 degrees F for 50 minutes. Serve slightly warm. Makes 8 servings.

Pumpkin Pie or Custard

* 1 can (12 oz.) evaporated skim milk
* 2 eggs
* 1 can (1 lb.) pumpkin
* 3/4 cups sugar
* 1 teaspoon cinnamon
* 1/4 teaspoon cloves
* 1/2 teaspoon ginger
* 1/2 teaspoon salt

Blend all ingredients well. Pour into pie shell. Bake in a 375oF pre-heated oven for about 1 hour. Pie is done when knife inserted in the center comes out clean. For custard, omit the pie crust and bake in 8 individual custard dishes for 40 minutes at 375 degrees.

Pumpkin Bread

* 1/2 cup sugar
* 1/2 cup vegetable oil
* 3/4 cup pumpkin pure
* 2 eggs
* 1 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/4 teaspoon salt
* 1/2 cup raisins

In a large bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350 degrees F. in a oven for about 1 hour or until a pick inserted in the center of the bread comes out clean.

Pumpkin-Banana Shake

In a blender, process 1 cup plain yogurt, 1 up cooked pumpkin, 1 banana, sliced, 2 drops vanilla. Blend until smooth. Serve immediately. Makes 3 servings.

Harvest Pumpkin Bread

* 1 cup sugar
* 1/4 cup Margarine
* 1/4 cup applesauce
* 2 eggs
* 1 cup (8 ounces) solid pack pumpkin
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 cup raisins
* 1 teaspoon grated orange rind
* 1/4 cup orange juice
* 1/2 cup walnuts, chopped (optional)



1. Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray.

2. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

3. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth.
4. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan.

5. Bake at 350 degrees F. for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done.

Cut into 12 slices.

Nutrients per serving (1 slice)

* Calories: 220
* Protein: 3.7 grams
* Carbohydrates: 42 grams
* Total fat: 4.9 grams
* Saturated Fat: 0.9 gram
* Dietary Fiber: 2 grams


Spiced Pumpkin Seeds

"These pumpkin seeds make a great tasting and healthy snack."
Original recipe yield: 2 cups

SERVINGS About scaling and conversions
INGREDIENTS

* 1 1/2 tablespoons margarine, melted
* 1/2 teaspoon salt
* 1/8 teaspoon garlic salt
* 2 teaspoons Worcestershire sauce
* 2 cups raw whole pumpkin seeds

DIRECTIONS

1. Preheat oven to 275 degrees F (135 degrees C).
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.

Answer 2

We just made some the other day and for the first time they came out great! Preheat your oven to 350 and then pat them dry after removing them from the pumpkin. I then tossed them into a bowl and coated them with a lot of salt (you could also use garlic salt, paprika or even a Cinnamon sugar mixture) then make sure you grease your cookie sheet as well so that they seeds don't stick. Spread them onto the cookie sheet in a thin layer and pop them into the oven. Let them roast for about 15 minutes and then I took a spatula and jostled the seeds around trying to flip the seeds. Put them back into the oven and watching them let them roast for up to another 15 minutes, take them out when they have a light brown color to them. Let them cool and then enjoy!

Hope this works!

Answer 3

Baked Pumpkin Seeds
Now that you have hollowed out that pumpkin, you have a huge bowl of seeds. They make a great snack if you bake them. Everyone will be digging into them as soon as you draw them from the oven.

Ingredients:
pumpkin seeds
1 dash salt
1 dash red pepper
1 dash freshly ground black pepper
2 tablespoon butter or cooking oil


Instructions:
Rinse the seeds in water and remove the fibrous material. Pat the seeds dry with a paper towel. Coat baking pan with butter or oil then pour in pumpkin seeds. Sprinkle on spices to taste. Bake in 250 degree oven for about 1 hour stirring at 15 minute intervals.

Answer 4

Separate the seeds from pumpkin flesh and strings. Wash them well and spread them on paper towels to dry. Next spread seeds evenly over a cookie sheet. Heat them in a 375-degree oven for 20-30 minutes. raise the oven temperature to 400. Brown the seeds for five to 10 minutes until golden brown. Sprinkle with salt and serve hot or cold.

Roasted Pumpkin Seeds
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=34298&r_d=y

Answer 5

The secret to pumpkin seeds is why rinse them? They have more flavor and the seasoning sticks without rinsing. Separate out the pulp, put them in a big bowl, add butter and season salt, stir, spread out on a cookie sheet with sides and bake. Toss once in a while, bake until toasted. If you've ever made chex snack mix, it's pretty much the same thing.

Answer 6

I pour them into a colander and rinse them well in the sink, then spread them out on a towel, sprinkle well with salt and let them dry over night. The next day I get a baking sheet and spread just a LITTLE bit of butter on it and then spread the seeds and salt them again. Preheat the oven to 350 degrees and then every five minutes stir the seeds around until they are brown and toasty. Salt them more each time you stir if you like them to be really salty.

Answer 7

They best way i have found is to rinse them real well first, then use about a quarter cup of veg. oil(depending on how many seeds you have) and mix them in a bowl until fully coated with oil. Add as much salt as you would like. And a little onion powder and a pinch of garlic. Adds alot of flavor! You just want enough oil to coat the seeds, none left over. I always use this aluminum pie pan to cook them in cuz it don't stick and cooks evenly. Cook in oven at 350 for about 15 minutes.

Answer 8

Soak them in salt water overnight. Drain. Coat them with a little olive oil and some salt. Bake on a cookie pan at 250 for about 40-45 or until then desired doneness.

Answer 9

I roasted some last year, haven't done any this year. I ended up buying some a couple of weeks ago. BQ. Pumpkin pie. I like Pecan also, but it's too rich for me.

Answer 10

Wash them real good, put them on a paper towel to dry a bit, sea salt and bake at 350 for 8 minutes

Answer 11

depends on how you like them. I like mine crispy and alittle brown in color. I heat the oven to 450, pour enough oil in a stainless steel pan just to coat and bake until crispy. I never measure or time things, more like what you think you would like them to be.

I don't think you can acheive cooking them in an air bake cookie sheet though

keep experimenting, maybe you will come up with a new recipe