So there is one great thing about having a ton of pumpkin guts…. lots of pumpkin seeds. Between the two pumpkins we carved, I was able to sort out 2.5 cups of seeds. What to do with the seeds? Hmmm….what to do? I know! We will roast them! What a marvelous idea? I bet you didn’t see that one coming.
I love traditional roasted pumpkin seeds, but this year I wanted to kick it up a notch. Thank you Emeril for that catchy phrase. So I used some cajun seasoning and ground ginger to make it a whole new type of fragrant roasted seed. The house smelled awesome as the hints of ginger wafted out of the oven. Mmmm…. Well give this a try and let me know what you think.
Cajun Pumpkin Seeds
2.5 cups of pumpkin seeds
1 tsp cajun seasoning of your choice (I used Slap Ya Mama)
1/2 tsp ground ginger
1/2 tsp paprika
1.5 tsp of extra virgin olive oil
ground black pepper
1. Pre heat oven to 350. Clean off your pumpkin seeds by rinsing them with water. Pat dry.
2. Combine all seeds, spices and olive oil into the bowl. Hold off on the black pepper for now. Mix thoroughly and coat evenly.
3. Cover the top of the mixture with ground black pepper. I ground enough pepper to cover the entire top of the seeds. Then mix.
4. Line a baking pan with foil. Spread the mixture across the pan. Roast for 350 for 30 min or until golden brown. Be sure to turn/stir the mixture every 10-15 minutes to ensure they don’t burn. Since seeds are all different, you may need to roast them for a little longer depending on how well you were able to pat them dry.