It’s fall, and you know what that means… Pumpkin, Pumpkin, PUMPKIN!
From Pies to lattes, and even decor, Pumpkin is, once again, all the rage, and I for one am so excited to jump on board!
The Thomas family decided that it was pumpkin carving time this weekend and instead of just tossing aside the gooey insides of our newly hollowed gourds, I figured it was time for a new twist on a classic fall treat!
Butter Garlic Roasted Pumpkin Seeds are such a savory and buttery snack. The woodsy, nutty flavor of the pumpkin seeds is accented by the rich tangy flavor of the garlic and the just the right amount of butter to make you say “mmmm.”
Hope you enjoy it as much as we did!
♥ Emma Rae Thomas + The Pretty As Pie Team
Butter Garlic Roasted Pumpkin Seeds
So you need to start out with about 2 cups of pumpkin seeds, and because I like doing things the easy way, I enlisted my adorable husband Seth to scoop out the mess while I took the photos! ♥
Pretty Tip: To save money on your carving, get a cheap pumpkin carving kit at your local Dollar Tree and use an old mismatched spoon that you no longer need to scoop out the tough bits.
Once you have the seeds out of the pumpkin and into a bowl, wash one off and give it to your favorite cockatiel. ♥
Time to clean the Pumpkin Seeds! Separate the seeds from the fibrous strands and rinse thoroughly!
Pretty Tip: A Great way to separate your pumpkin seeds is to flood your bowl! Fill it with water, allowing a few inches to be left at the top for the water your hands will displace. Push gently on the fibrous strands with one hand and skim the pumpkin seeds from the top of the water with the other hand.
Place the freshly washed seeds in a clean bowl to await the seasoning and butter mix. ♥… mmmm butter….
Time for Toasting! Toast up your delicious seeds with all of their tasty spices on your favorite old baking sheet.
Let the seeds cool, and then dig in! ♥
- 2 Cups Pumpkin Seeds
- 2 tbsp Clarified butter (Sub for 1 tbsp olive oil)
- Salt (To Taste)
- 1/2 tsp Garlic Powder
- Cayenne (To Taste, Optional)
- 1 tbsp Worcestershire Sauce
- Remove the seeds from one large pumpkin (should be about 2 cups of seeds)
- Preheat oven to 350 degrees Fahrenheit
- Mix seeds, butter, salt, garlic powder, cayenne, and Worcestershire Sauce in a large bowl
- Spread flat on metal baking sheet
- Cook for 15 to 20 minutes, or until light brown, shaking and mixing seeds halfway through
- Remove from oven and allow seeds to cool
- Salt to taste
- Store seed in an airtight jar or other container