Pumpkin Seeds Recipes
Zachary Said:I have a pumpkin from a pumpkin patch. Any good recipes on pumpkin pie and roasting the seeds. ?
We Answered:Regular pumpkins, the kind you carve for Halloween, are not good for pies...there is a special type thats used for pie....I would imagine the seeds need to be washed well, dried and then baked at a low temp until done..but I wouldn't know for sure.
Charlotte Said:What are some recipes that use pumpkin seeds or can have pumpkin seeds incorporated into them?
We Answered:pumpkin-seed cheddar corn muffins
ingredients1 1/2 cups grated sharp Cheddar (about 6 ounces)
3/4 cup hulled green pumpkin seeds
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 pickled jalapeÃ±o chiles
3/4 stick (6 tablespoons) unsalted butter
1 cup whole milk
1 large egg
preparationPreheat oven to 400Â°F. and butter twelve 1/3-cup muffin cups.
Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeÃ±os. Melt butter and in a small bowl whisk together with jalapeÃ±os, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins.
Roberto Said:Store bought already toasted and salted pumpkins seeds- looking for altered recipes to make seed recipes right?
We Answered:You can still use the toasted pepitas. just cut back the salt a little.
Evelyn Said:Pumpkin Seeds Recipe?
We Answered:Toasted Pumpkin Seeds Recipe
One medium sized pumpkin
1 Preheat oven to 400Â°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.
Armando Said:How Do You Roast Pumpkin Seeds? Any Creative Recipes?
We Answered:we just back them with a bit of olive oil salt and pepper. But if you wanted them hot i don't see why you couldn't add some chili flakes or cayanne pepper!
Joe Said:I need some good recipes for pumpkin seeds: sweet and spicy recipes are both welcome!?
We Answered:Spicy Pumpkin Seeds
by Linda Larsen
These crunchy, savory seeds will be devoured by the handful. You can find pumpkin seeds in the health food section of your grocery store - or use the ones that you scoop out of your Jack-O-Lantern.
2 cups raw pumpkin seeds
1/4 cup butter, melted
1/2 tsp. Tabasco sauce
1 tsp. cayenne pepper
1/2 tsp. cumin
1 Tbsp. chili powder
Place pumpkin seeds on ungreased cookie sheet. Mix together butter and Tabasco sauce and drizzle over the seeds. Combine spices and sprinkle over the coated seeds. Toss well to coat. Bake at 300 degrees 35-45 minutes until golden brown and crisp, stirring seeds once halfway through baking.
Sweet and Spicy Pumpkin Seeds
1 cup pumpkin seeds (from 1 medium pumpkin)
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 ground ginger
1 pinch cayenne pepper, to taste
1 1/2 tablespoons peanut oil
Preheat oven to 250Â°F.
Remove and wash seeds from pumpkin.
Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.
Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
Heat peanut oil in large skillet over high heat.
Add pumpkin seeds and remaining 2 tablespoons sugar.
Cook until sugar melts and seeds caramelize (about 45 seconds).
Transfer to bowl with spices and coat well.
Store for up to 1 week in airtight container.