The month of October marks the beginning of pumpkin season here in Michigan, and us locals can’t get enough of it! Our climate makes days spent scouring local farms for the perfect pumpkin a seasonal highlight. And the fun doesn’t stop after the jack-o-lanterns have been carved – one of the best parts of pumpkins are the innumerable recipes you can make using their seeds.
In honor of National Pumpkin Seed Day, we’ve compiled a list of five delicious pumpkin seed recipes perfect for snacking on a beautiful autumn day – all of which can also be prepared over a campfire using a tinfoil-lined dutch oven.
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Spicy Toasted Pumpkin Seeds – She Wears Many Hats
- 1 cup pumpkin seeds, rinsed and dried
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. cayenne powder
- ½ oz. olive oil
- Preheat oven to 375 degrees.
- In a bowl, combine all ingredients until seeds are well coated.
- Spread the seeds evenly on a large, parchment-lined baking sheet.
- Bake for 15-20 minutes, tossing halfway, until seeds are slightly browned.
- Remove baking sheet from oven and serve once cooled.
Raw Pumpkin Seed Hummus – Garden In the Kitchen
- 1 can (15 oz.) organic garbanzo beans
- ¼ cup raw pumpkin seeds
- ¼ cup olive oil
- 4 tbs. tahini
- 1 lemon
- 5 garlic cloves
- Salt and pepper to taste
- Peel 5 garlic cloves and wrap in aluminum foil, roast in preheated oven at 400 degrees for 45 minutes.
- Place all ingredients in a food processor and pulse for about a minute, stirring as needed, until ingredients form a creamy paste.
- Serve immediately or refrigerate in an air-tight container for up to 4 days.
Cranberry Pumpkin Seed Dark Chocolate Bark – A Clean Bake
- 5 oz. dark (70% or more) dark chocolate
- Pinch salt
- 1/8 tsp. instant espresso powder (optional)
- 1 tsp. pumpkin pie spice, divided
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
- Line a small baking sheet with parchment paper and set aside.
- Break chocolate into chunks and place into microwave safe bowl. Microwave on high for 30 seconds increments, stirring often, until melted.
- Stir in salt and instant espresso powder (if using) and half of the pumpkin pie spice.
- Pour an even layer of melted chocolate over baking sheet.
- Sprinkle remaining pumpkin pie spice, pumpkin seeds, and cranberries over chocolate.
- Let chocolate cool to room temperature and then freeze until completely solid.
- Break chocolate into pieces and serve.
Salted Caramel Pumpkin Seeds – The Garden in the Kitchen
- 2 cups pumpkin seeds, rinsed, dried and lightly salted
- ½ cup caramel
- 1 tsp. Himalayan salt
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper and evenly spread pumpkin seeds over top.
- Microwave room temperature caramel in a glass measuring cup for 10-15 seconds.
- Pour a thin layer of slightly melted caramel over pumpkin seeds.
- Bake for 8-10 minutes.
- Remove baking sheet from oven and let cool for 10 minutes.
- Once cooled, break into bite-sized pieces and serve.
Pumpkin Seed and Spinach Pesto – Feast on the Cheap
- 1 cup raw pumpkin seeds
- 1 cup fresh basil, packed
- ¼ cup fresh chives, roughly chopped
- 1 cup baby spinach, packed
- 1 large garlic clove
- 1 tsp. salt
- Black pepper to taste
- ¾ cup extra virgin olive oil
- Using a food processor, mix pumpkin seeds, basil, chives, spinach, garlic, salt and pepper until it forms a thick paste.
- With the processor still running, add olive oil until creamy.
- Add more salt if necessary.
- Serve and enjoy!
These recipes are also available on our Pinterest page!