These lemon pepper pumpkin seeds will make you think twice before throwing out those “guts” from your carved pumpkin this year! Not only do these fresh seeds make a tasty and quick snack, they are also healthy. Pumpkin seeds contain a wide variety of nutrients including magnesium, manganese, copper, protein, and zinc.
We love to eat them, shells and all. If they’re properly toasted- and are small to medium sized, they have the perfect crunch and are easy to eat.
The secret to this recipe is getting the salt inside the shells straight to the seeds. It’s easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds, this method does the trick!
Boil the seeds first in salted water, then roast them in the oven. This way the salt gets inside too.
1 tbs. olive oil
1 tsp. lemon pepper
¼ tsp. garlic powder
¼ tsp. crushed red pepper (if you like a hint of spice)
Use your hands to roughly pick out all of the seeds from scraped pumpkin pile you have before carving. No worries if you have some extra pumpkin & strings mixed in.
Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Boil pumpkin seeds in salted water for 10 min: Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Mix your pumpkin seeds in a bowl with olive oil & spices.
Spread the seeds out over the roasting pan in a single layer.
Bake seeds in 400°F oven until browned.
Place on the top rack until the seeds begin to brown, 8-15 minutes, depending on the size of the seeds. Watch them closely because once they are warm they cook fast! Ours ended up a bit too toasty.