Last year I was a little late (mid-November) on the bandwagon when I posted How to Make Pumpkin Seeds: Classic Flavor, so I figured this year I’d try to post before Halloween.
My family looks forward each year to buying our pumpkins from one of the local pumpkin patches. You arrive, get a wheelbarrow and leisurely stroll around the pumpkin rows looking for the perfect pumpkin. I always buy a couple extra just for the seeds. My kids run around in utter delight trying to carry the largest pumpkin they can find. Depending on the patch, they may have hay bales and tractors set up for kids to play on. The owners of the patch we went to this year was giving tractor rides and had created a free corn maze for the kids.
We bought two big pumpkins for my wife and I, and three small pumpkins for our kids, and then a few of those really really small pumpkins just for the heck of it—actually, the kids seemed to be rather attached to them, and it was impossible to resist.
This past Monday, we hollowed out the pumpkins and let the kids carve theirs, so I’m sure the pumpkins will be overly shriveled come Halloween day, oh well. From the 5 hollowed out pumpkins I ended up with 6 cups of fresh pumpkin seeds—perfect for three different batches. Now, I’m the type of guy who rarely orders the same thing at a restaurant each time I visit because I like to experience different foods and flavors. So although I’ve already created pumpkin seed recipes that I like, I couldn’t resist whipping up some new ones either.
Note: This post used to contain multiple pumpkin seed recipes, which made it difficult for people to share. I’ve since separated two of the recipes into their own posts: Sugar ‘n Spice Pumpkin Seeds and Lemon Picante Pumpkin Seeds.
Chipotle Ranch Pumpkin Seeds
It’s another one of those times that I forgot to take pictures as I made it. Sometimes it just spaces my mind. Sorry about that. You can check out some of the seed cleaning steps on the original seed recipe’s post.
After you’ve washed and cleaned the seeds, the process is fairly straight forward. Dissolve the salt in boiling water then add the seeds. Boil for 10 minutes, then drain and let dry for a couple hours on a non-fuzzy dish towel. (Not a paper towel!)
Near the end of the drying time, preheat the oven to 250°F and mix the sauce ingredients together. Add the seeds and stir around until the seeds are evenly coated. From there, add them to a non-greased baking sheet, disperse evenly, and stick them in the oven.
Roast the seeds, stirring every 20 minutes or so to promote even cooking and non-burning. They’ll take up to two hours to finish, so make sure you’ve got some time to spare.
Seeds are done when the outside is crunchy (doesn’t have to be completely dry) and the seeds are toasty brown. They’ll be lighter in weight and still have a bit of a chewy inside.
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Some Extra Notes
Baking time greatly depends on how long you let the pumpkin seeds dry (they don’t have to be completely dry). Although these recipes take a long time from start to finish, most of the time you’re not doing anything but checking on the seeds. There is a very little physical investment when baking these.