Spiced Pumpkin Seeds, Version Two

Last year, my sister Jenna made spiced pumpkin seeds using the guts from her drunk pumpkins.  This year, I was so excited to try another spiced pumpkin seed recipe.

I found this recipe on All Recipes, and it turned out great.  I was afraid it would be too much salt, so I subbed garlic powder.  Don’t repeat my mistake – they weren’t salty enough!  Follow the recipe as is, you’ll be happy with the results.

Spicy Pumpkin Seeds
from All Recipes

2 c. whole raw pumpkin seeds
2 tsp. Worchestershire sauce
1-1/2 tbsp. margarine, melted
1/2 tsp. salt
1/8 tsp. garlic salt

Melt margarine (or butter) in a bowl.  You can sub olive oil as a healthful alternative.  Toss pumpkin seeds with margarine, Worchestershire, and spices until combined.

Spread onto a cookie sheet, bake 45 minutes in a 275 degree oven.  Stir occasionally.  Store in an airtight container.

This was the third item I distributed to friends.

Tomorrow is Halloween!  Hooray for ghosts, goblins, and witches!

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One Response to Spiced Pumpkin Seeds, Version Two

  1. This is timely and cute recipe. Given that I plan on a pumpkin carving session.

    Thanks 🙂

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