Happy Thanksgiving! This year, I will be spending the holiday with MM’s family. I’ll probably be doing much of the cooking with MM’s mom. Hope you all have a great holiday! Meanwhile, enjoy this recipe for the seeds from that pumpkin you pureed for pie! Original recipe here.
- Seeds from a pumpkin
- 4 Tbsp melted butter
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp ground allspice
- Clean the seeds. Get as much of the pumpkin insides off them as possible.
- Allow seeds to dry.
- Mix all ingredients in a bowl to coat the seeds.
- Bake at 275F for 10-20 minutes. Stirring about every 5 minutes.
- The directions I used said to bake until golden brown, but it was difficult to tell with the cinnamon soaking in, so I suggest eating one after 10-15 minutes to see how crunchy they are.
So-so right after they came out of the oven, but delicious the next day.
Changes for next time
With so few seeds in a pie pumpkin, it was probably a waste to use that much butter and spices. I’ll cut it down next time if there aren’t many seeds. I would also turn the temperature up to 300F to help cook the seeds faster, but that could be because I’m impatient after spending an entire day in a kitchen.