Pure Pastries

passions, tastes, and tales of an american pastry chef

Happy Halloween! November 1, 2008

Filed under: Pumpkin — annakbajo @ 1:21 am

Happy Halloween everyone! Last night I carved pumpkins with some friends and with all the seeds we accrued from 4 large pumpkins I had to try out a few pumpkin seed recipes! I tested 2 savory recipes; one made with red pepper flakes and the other with curry powder. In the end, the seeds tasted the best when mixed in a bowl together so all the seasonings combined. However, I realize not everyone enjoys curry powder and it is most certainly an option in this recipe.

You may also add other seasonings of your choice. I added my favorite Mexican seasoned salt,
Tajin. Tajin can be tricky to find, usually located at specialty food stores, but can also be ordered online. I have actually seen it at Target before as well. This seasoning salt goes with anything from sweet mangos to cucumbers to guacamole to soup.

Spicy Curry Pumpkin Seeds

pumpkin seeds, fresh

olive oil

salt

pepper

red pepper flakes

curry powder

Preheat oven to 275 degrees Fahrenheit. Thoroughly rinse your fresh pumpkin seeds and remove any excess pulp that remains. Dry on a towel then transfer to a bowl. Drizzle seeds with olive oil and sprinkle seasonings on top to taste. Mix seeds with spices then spread out on a baking sheet that has been coated with cooking spray (may also line with aluminum foil then spray). Bake seeds for 1 hour at 275 degrees Fahrenheit turning seeds with spatula every 15 minutes to cook evenly. Cool and enjoy!