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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Recipe – Chipotle Ranch Pumpkin Seeds – The Cooking Dish
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.
|4 people||15 minutes|
|Cook Time||Passive Time|
|2 hours||4 hours|
- 2 cups water
- 1 tbsp salt
- 2 cups pumpkin seeds washed and cleaned
- 4 tbsp butter melted
- 1-1/2 tbsp chipotle ranch mix your favorite
- Rinse pumpkin seeds until pulp and strings are washed off then boil seeds in salt water for 10 minutes. Dry seeds on a non-fuzzy towel (not a paper towel). Let seeds dry for up to two hours.
- Combine sauce ingredients and stir until evenly mixed. Add seeds to the sauce and stir together until seeds are completely coated.
- Spread seeds evenly on baking sheet, as thinly as possible. Bake 1-2 hours at 250°F or until light brown and crispy. Do not overcook, and stir seeds about every 30 minutes.
Baking time greatly depends on how long you let the pumpkin seeds dry. If the seeds are completely dry before you bake them, you may only need to bake them for 20 minutes. Although this recipe takes a long time from start to finish, most of the time you're not doing anything but checking on the seeds.
I love the Alison's Pantry chipotle ranch mix: http://goo.gl/0h5hH0
Comments, Kudos, and Thoughts
Punkinhead luckily chimes...
These were some interesting seed recipes. The sugar & spice ones tasted like kettle corn!
My question is, what are you going to call the original recipe?
Chris Mower reassuringly scribbles...
Good question. No clue.
Chris Mower intensely fleshes out...
The Sugar ‘n Spice ones can now be found here:
The Original Recipe can now be found here:
Mr. Pips enthusiastically types...
Ode to a Pumpkin Seed
Every year at Halloween I lie
After eating tons of pumpkin pie
Swollen tummy causing lots of pain
Sugar flowing freely through my veins
But though my stomach says that there’s no room
I’ve got to find space in there for you, too.
Spice and sugar, lemon, barbecue
Ranch chipotle, worchesterchire, too
Endless are your flavors and what’s more
I can’t get you like this at the store.
Every year come Halloween you must
Satisfy my craving and my lust
For salty crunchy roasted unshelled nuts
Harvested from slimy pumpkin guts.
Chris Mower rapidly scribbles...
Ha ha, you’re hilarious! Love it.
Laurel Van Driest strikingly expatiates...
Oh, once I go and scoop up the discount pumpkins, I’m all about these recipes. And Pumpkin Risotto and Pumpkin Salsa and Pumpkin Turkey Chili and . . . . . thanks for the post-Halloween pumpkin buying suggestion!
Chris Mower helpfully expresses...
You’re welcome, and pumpkin turkey chili sounds really good. I don’t think I’ll be hitting up the pumpkin patches after Halloween this year… I’m pretty much seeded out.
TJ Mower briefly affirms...
I loved the sugar and spice (I would) and thought they tasted like sugared walnuts at Christmas time. I pretty much ate the remainder of that bag. Yum!
Chris Mower calmly writes...
Yeah, of everybody that sampled the different seeds this year, the sugar ‘n spice seemed to be the majority’s favorite.
naomi enthusiastically asserts...
I can see why the Lemon Picante is your new favorite-YUMM! I’m a huge pumpkin seed lover so I’m loving your recipes.