Roasted Spiced Pumpkin Seed Recipe and Recap

I have a giant disaster of a test tomorrow and I should not be posting right now.  At all.  But I ate so many good things.  And I made a successful recipe.  How can I not share?

I decided to compromise by just sharing a few things.  And the recipe.

Here we go…

First, a sad story.  I haven’t studied for tomorrow’s giant test because I’m demoralized.  You see, on Monday our teacher took a quick poll to see how many people were feeling good about the exam.  Then she asked how we’d feel about the exam if it was on Monday.  There was a marked difference in answers, obviously.  She told us that if we could come to a unanimous agreement she would move the exam to Monday.  We voted three times, and the end result?  One person wouldn’t budge.  So after all of our hopes were raised, they were cruelly dashed.  And that’s why I’m demoralized.

Now, a funny story.  The weather here was insane on Monday (though obviously quite mild compared to the rest of New York) and we only had a handful of customers during my shift at work.  To keep busy, my boss asked us to set up some demo products.  How do you like my jewelry box?

Next, a little food.  I’ll limit myself to 3 things out of the millions of bites I’ve taken the past two days.  (<– my eating has been a little out of control lately)

1. I do not like the Spiced Pumpkin Pie Clif Bar.  It’s too spicy and gaggy.  I dislike it year after year, and still I keep buying it every fall.  It just looks so damn seasonal when it’s there on the shelf!

2.  The cowboy cookies at Lexington Co-op are amazing.

3. But the co-op’s crazy feta dip is even better.  I don’t even really like feta all that much and I’ve still eaten two containers of it over the past 48 hours!

Vegan Month is going to be painful.  And necessary…

Finally, a recipe.

This was my first-ever time roasting my own pumpkin seeds and they turned out so well!  The roasted seeds were nice and crunchy and I think my spice combinations worked out.  I brought some in to school and shared with classmates who all gave high marks.  Both flavors were good but I think the sweet ones are my favorite.

seed roasting procedure

  1. After your pumpkin has been gutted, pull as many seeds free from the flesh as you can.  Soak the seeds in a large bowl of water to help remove any clinging stringy bits.
  2. Spread seeds on baking sheets and store overnight in your oven (keep it turned off!) so that they dry completly.
  3. Spray dried seeds with baking spray so that they are completly coated, then sprinkle liberally with selected spice blend.
  4. Bake at 350* for 25 – 30 minutes.

my savory spice mix

  • salt
  • onion powder
  • garlic powder

my sweet spice mix

  • cinnamon
  • sugar
  • pumpkin pie spice

Have you ever roasted your own pumpkin seeds?  What is your favorite way to season them?

**My heart goes out to all of those who were affected by Sandy.  Hurricanes and NYC have both been a major part of my life so watching the news coverage this evening was devestating.  My thoughts are with you.**

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