Roasted Pumpkin Seeds Recipes… and a Little Fall Decor

Roasted pumpkin seeds are crunchy, delicious and easy to make. Not to mention you can spice them up anyway you would like. I just love pumpkin seeds, so every fall I bake my heart out to make the perfect roasted pumpkin seeds. Pumpkin seeds are not the only benefit of gutting out a pumpkin… lets use the leftover pumpkins to create some beautiful fall decor.

Garlic Parmesan Pumpkin Seeds

Ingredients

• 1-1/2 cup raw pumpkin seeds
• Tablespoon melted butter
• 2 teaspoon garlic salt (additional if desired)
• 3/4 cup parmesan cheese

Instructions

1. Remove seeds from your pumpkin and place in a colander. Rinse with water, removing as much of the pumpkin guts as you can.
2. Soak for 24 hours in salted water.
3. Dry the seeds out for 1 hour.
4. Preheat oven to 275 F degrees.  Spray a clean baking sheet with cooking spray. (I bake them at a lower temperature because they will not be completely dry and we don’t want to burn them).
5. Next, toss seeds in a bowl with the melted butter and garlic salt. Spread the seeds on the prepared baking sheet and bake for about 40 to 60 minutes or until golden brown, stirring every 10 minutes. About 30 minutes into cooking sprinkle the parmesan on while continuing to stir every 10 minutes.
6. Taste and season with additional garlic salt if desired.

Salted Caramel Pumpkin Seeds

Ingredients

• 1-1/2 cup raw pumpkin seeds
• Tablespoon melted butter
• 3 teaspoon sea salt (additional if desired)
• 3/4 cup melted caramel

Instructions

1. Remove seeds from your pumpkin and place in a colander. Rinse with water, removing as much of the pumpkin guts as you can.
2. Soak for 24 hours in salted water.
3. Dry the seeds out for 1 hour.
4. Preheat oven to 275 F degrees.  Spray a clean baking sheet with cooking spray. (I bake them at a lower temperature because they will not be completely dry and we don’t want to burn them).
5. Next, toss seeds in a bowl with the melted butter and sea salt. Spread the seeds on the prepared baking sheet and bake for about 40 to 60 minutes or until golden brown, stirring every 10 minutes.
6. Taste and season with additional sea salt if desired.
7. Drizzle caramel over seeds and enjoy!

Dill Pumpkin Seeds

Ingredients

• 1-1/2 cup raw pumpkin seeds
• Tablespoon melted butter
• 3 teaspoon sea salt (additional if desired)
• 2 tablespoons dill weed
• 1-1/2 cup pickle juice

Instructions

1. Remove seeds from your pumpkin and place in a colander. Rinse with water, removing as much of the pumpkin guts as you can.
2. Soak for 24 hours in pickle juice.
3. Dry the seeds out for 1 hour.
4. Preheat oven to 275 F degrees.  Spray a clean baking sheet with cooking spray. (I bake them at a lower temperature because they will not be completely dry and we don’t want to burn them).
5. Next, toss seeds in a bowl with the melted butter, sea salt and dill. Spread the seeds on the prepared baking sheet and bake for about 40 to 60 minutes or until golden brown, stirring every 10 minutes.
6. Taste and season with additional sea salt if desired.

Try our delicious Pumpkin Loaf Pie Recipe

Fall decor with left over pumpkins!

Who doesn’t love the beautiful colors of fall? Pick your favorite fake or real flowers, add some glittery accents and you’ll have yourself the cutest fall pumpkin center pieces.

Lastly, want more inspiration to help you keep your home looking it’s best this fall? Check out our Modern & Traditional Fall Decor Displays!