Next time you’re carving up a pumpkin, whether for Thai pumpkin curry or Halloween, save those seeds! Although it might be tempting to toss them away along with the rest of the ooey gooey stringy pumpkin innards, they easily release from those strings and make for a quick, easy snack.
Whether you want a simple salted pumpkin seed or something more exotic like my cinnamon-chili powder flavor of choice, the key to crunchy, evenly salted pumpkin seeds is to boil them in salted water for ten minutes before you flavor them with spices and toss them into the oven to crisp up.
If you usually go with something strictly savory, I’d recommend trying this cinnamon-chili powder version for a change. The cinnamon and sugar give these seeds a warm sweetness, while the chili powder and salt add a touch of savory heat.
The flavors and warmth of the cinnamon and chili powder are perfect for turning pumpkin seeds into a holiday party snack, and they will also leave your kitchen smelling absolutely delicious.
Cinnamon-Chili Pumpkin Seeds
1 c. fresh pumpkin seeds
4 c. water
1 Tbsp. plus 1/2 tsp. salt, divided
1 Tbsp. olive oil
1 1/2 Tbsp. cinnamon
1/2 to 1 Tbsp. chili powder
1 Tbsp. sugar, divided
Preheat oven to 400F.
Remove pumpkin seeds from fresh pumpkin, separate from stringy core, and rinse seeds.
Boil water with 1 Tbsp. salt. Add pumpkin seeds, and simmer for 10 minutes. Drain seeds, and pat dry.
Toss with oil, then with cinnamon, chili powder, and 1/2 Tbsp. sugar to coat. Spread in one layer across baking sheet. Bake 12 to 15 minutes until golden and crispy. Remove from oven, immediate sprinkle with 1/2 tsp. salt and 1/2 Tbsp. sugar, and toss to coat. Cool on baking sheet.