Pumpkins are one of my favourite things. I love how they look, how they smell, how the taste and how much joy they bring me when I get to carve them, I’m a pumpkin addict!
This year, I went for slightly less traditional pumpkin carvings going for a few of my favourite things; a unicorn, a cupcake and the Deathly Hallows (shout out to all the Harry Potter fans).
With all of these lovely pumpkins I had lots of lovely pumpkin seeds hanging around. I usually just roast them but this time I wanted to get a little experimental, so I divided them into two bowls and flavoured one sweet with pumpkin spices and brown sugar and one savoury with salt, pepper and paprika and I tell you now, they were delicious!
As they were an experiment they weren’t going to get an official write up but it’s been requested of me by a few people on social media so here it is! Enjoy!
Sweet Pumpkin Seeds
- 250g pumpkin seeds (from 2 medium pumpkins)
- 50g melted butter
- 1 tablespoon Pumpkin Spice
- 1 tablespoon light brown sugar
Savoury Pumpkin Seeds
- 250g pumpkin seeds (from 2 medium pumpkins)
- 50g melted butter
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon paprika
Method;
- Detangle the pumpkin seeds from the pumpkins
- Wash them well and dry them on kitchen towel
- If making both flavours, split into two bowls (or put in one bowl for the one flavour)
- Pour in the melted butter and mix well
- Add in the dry ingredients depending on your flavour
- Spread into a single layer on a baking tray lined with greaseproof paper or foil
- Bake at 180°C for 15-20 minutes
- Leave to cool slightly and enjoy!
The savoury ones are great warm on a salad and the sweet ones are delicious on their own or in a flapjack recipe or to top granola! Get creative with your flavours. The possibilities are endless!
Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.
Happy Halloween and happy baking!
Britt xo