Leaning Vegetarian

Posts Tagged ‘pumpkin’

I love the crunch of lightly salted pumpkin seeds, still warm from the oven.  This is just a teaser for the pie to come and is incredibly easy and quick.

We found a nice little sugar pie pumpkin at the market that we sliced in half and baked at about 350°. I dusted these with some kosher salt; I also like adding a shake of cayenne or chili powder. I suspect there’s some phenomenal spice mixture to be created (maybe a dab of brown sugar, ginger, and cinnamon with a pinch of salt?) that would give you pumpkin pie-flavored seeds. We still have a couple of weeks until Halloween; I’ll have to experiment.

I started baking these together on the same pan; this saved washing an extra pan but was a little fiddly to get the seeds off when they were toasted and lightly brown, about 10-15 minutes later. The pumpkin still needed another half-hour until it was fork-tender.

The seeds store well in Tupperware-type containers or plastic bags once they’ve cooled. I’ll cube and freeze the pumpkin until I’m ready to make the pie. Stay tuned!