fall flavor: sweet, salty & spicy pumpkin seeds

The thing I love about cooking with pumpkins is that you eat nearly all of it,  that really helps me live by one of my biggest & always constant goals; waste not, want not. Pumpkins & their seeds are both so versatile you can really let your flavor flag fly! 

I thought it would be fun to take my three pumpkins from yesterday & try a different recipe on each of their seeds, after all what are the chances everyone in your family will agree on one flavor as iron chef material? Anyone with a  spouse or 13 year old knows you can go from feeling like a dud to a full blown kitchen warrior when your child or husband,or in a made-up perfect dream world, both ask for seconds of a new recipe! So without further ado these are my three flavor winners & for all of you cheering me on in my kitchen, yes the family loved them, & yes I will make them again!

Made with Love; Pumpkin Seeds 

Three pie pumpkins, approximately 2lbs. each

Two (2) teaspoons chili powder

Two (2) teaspoons rosemary sea salt

One (1) teaspoon white granulated sugar

One (1) teaspoon cinnamon 

One (1) stick butter 

Dash nutmeg

Dash ground clove

 I am happy to report this is an easy-peesy recipe! Everything can be measured by a pinch, dash or splash, I promise!

The first few steps are a repeat of the Pumpkin Butter Recipe 

Set your oven to 350º 

Begin by washing your pumpkins in warm water

Find a knife you trust (you know the ones that will prick you!)

Slice your pumpkins in half.

Use a good spoon with a sturdy handle to scoop the bits (seeds & all) into a colander.

Place the pumpkins to the side & use them to make pumpkin purée,

(this can be used for pies, bread or try my recipe for pumpkin butter).

Once all your seeds and pumpkin bits make it to the colander begin rinsing.

Pick out all non seed parts & wash seeds carefully, they're slippery!

Place seeds in three bowls & pat dry with a paper towel.

Melt your stick of butter & set aside.

Bowl One

Pumpkin seeds

Two (2) teaspoons chili powder 

Drizzle 1/3 melted stick of butter, approximately 2.5 Tablespoons

Toss with fingers 

Bowl Two 

Pumpkin seeds 

Two (2) teaspoons rosemary sea salt

Drizzle 1/3 melted stick of butter, approximately 2.5 Tablespoons

Toss with fingers

Bowl Three

pumpkin seeds

One (1) teaspoon white granulated sugar

One (1) teaspoon cinnamon

Dash nutmeg

Dash clove

Drizzle 1/3 stick of butter, approximately 2.5 tablespoons 

Toss with fingers

Once you mixed all three flavors, allow them to cool for a minute so the butter will thicken a bit & they won't slide off your cookie sheet onto the floor, & into your pups mouth!

Next,  pour them onto cookie sheets, I put the chili powder & rosemary salt pumpkin seeds on one sheet & the pumpkin pie flavor on another.

Bake the seeds for 20 minutes at 350º, stir around & cook for an additional 20 minutes at 350º.

Magnifique!

So which flavor is your favourite? What about the rest of the family? I absolutely love the pumpkin pie & My husband, Matt is digging on the rosemary salt!

It's just another everyday, holiday with Jillie