Now that we are close to Halloween, maybe you have or will soon be carving your Halloween Pumpkins. When you are pulling out the goo, make sure you don't throw away the pumpkin seeds. Not only are they delicious, they offer huge health benefits. The are packed full of magnesium, they are a natural anti-inflammatory, and they can help fight depression. So why not benefit from these lovely little seeds. I have put together a list of recipes you can use to jazz up your pumpkin seeds. They range from basic to dressed up.

  • Basic Roasted Pumpkin Seeds


    1 1/2 cups raw whole pumpkin seeds

    2 teaspoons butter, melted

    1 pinch salt


    1. Preheat oven to 300 degrees F (150 degrees C).

    2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

  • Caramelized Pumpkin Seeds


    1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)

    2 to 3 tablespoons brown sugar

    pinch of kosher salt

    olive oil cooking spray


    Place pumpkin seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done.

    Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds.

    Turn heat off and sprinkle with salt.

    Let cool and serve!

    Cooking With My Kid/Rebecca
  • Sweet and Spicy Pumpkin Seeds


    2 cups pumpkin seeds, rinsed and dried

    2 tablespoons butter, melted

    1 teaspoon salt

    1 tablespoon Worcestershire sauce

    1 tablespoon brown sugar 2 drops hot pepper sauce


    1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.

    2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan. 3

    . Bake in preheated oven until crispy, about 45 minutes.

  • Cinnamon Roasted Pumpkin Seeds


    Pumpkin seeds from one pumpkin, cleaned with all pumpkin goo washed off

    About 1/2 tbsp vegetable oil

    2 tbsp ground cinnamon

    1/4 tsp ground nutmeg

    Pinch allspice

    1 tbsp brown sugar

    1 tbsp white sugar (I used some vanilla sugar, made by putting 2 cups of white sugar in a jar with two vanilla pods)


    Pre heat oven to 300 F.

    Line a baking sheet with parchment paper.

    In a bowl, mix all ingredients until pumpkin seeds are covered.

    Pour mixture onto parchment paper lined baking sheet, and spread the seeds out across the paper.

    Bake for about 50 minutes, moving the seeds around the baking sheet at 30 minutes. (Test one seed after allowing it to cool at 45 minutes to make sure they’re not burnt.)

    Remove, and allow to cool before breaking apart any seeds that stuck together.

    Serve in a bowl, and enjoy!

    flickr/just grimes
  • Ginger-Orange Zest Roasted Pumpkin Seeds


    1 1/2 cups pumpkin seeds

    2 tablespoons melted butter (or olive oil)

    2 tablespoons sugar

    1 teaspoon ground ginger

    1/2 teaspoon grated orange zest


    1.Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

    2.In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

    3.Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

    4.Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.