Ahh…the smell of a freshly carved pumpkin. There is nothing like it. Every October growing up, my Dad would lay out a bunch of newspaper on the driveway and set up pumpkin carving stations for me and my sisters. We didn’t waste time or money on fancy designs or pumpkin carving kits. Looking back, we just wanted the seeds. Never afraid to get my hands dirty, I loved getting every last seed out and rushing back inside to clean them off in the sink. No seed was left behind.
Today I am sharing with you my childhood pumpkin seed recipe. It is very fancy and complicated. I’m kidding. It pretty much involves two ingredients: Worcestershire sauce and garlic powder. I happened to have truffle salt in the house which takes the seeds to the next level, but is absolutely not necessary. The best part? No oil or butter is required. Ready for another bonus? Since you’re eating them in the shells, you can have an entire 1/4 c serving for under 90 calories. (Much better than their shelled counterparts, aka pepitas, which run you 180 calories a serving.)
You might want to make a double batch…I could barely get my husband to stop eating them to take the photo.
Your family is waiting.
These Roasted Pumpkin Seeds are the perfect snack and are easy to make!
- 1 Large Pumpkin rinsed and patted dry
- 2 tbs Worcestershire sauce
- 1/2 tbs garlic powder
- 1 tsp truffle salt or regular kosher salt
Pre-heat oven to 350 degrees.
Line a baking sheet with foil and spray with non-stick spray.
Place clean and dry pumpkin seeds on foil and top with Worcestershire sauce, garlic powder and truffle or kosher salt.
Roast for 20-30 minutes, depending on oven strength.
Stir once about mid-way through to be sure the seeds toast evenly.
Bake until nicely browned.