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Ingredients
Yield: Serves 4-6 people
- 1 large pumpkin
- 1 ¼ tsp. chili powder
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. cayenne pepper
- ¼ tsp. smoke flavored salt
- garlic powder
Instructions
- Clean out the insides of the pumpkin. Separate seeds from membrane, and rinse thoroughly. Pat them dry with some paper towels.
- Spread evenly on an ungreased cookie sheet.
- Bake in a 375 degree oven for approximately 12 minutes or until they are crisp and slightly brown. Season to taste.
Mexican Seasoning:
- combine 1 ¼ tsp. chili powder
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. cayenne pepper.
- Shake over roasted pumpkin seeds.
Smoky Seasoning: combine ¼ tsp. smoke-flavored salt, dash of garlic powder, along with a dash of cayenne pepper. Shake over roasted pumpkin seeds.
Recipe courtesy of Larita, from Gramma’s Place
