Quick post! 
Hannah here! Since fall is coming to an end, I decided it was time for me to finally use a pumpkin to make something! Since I have a lot of homework tonight, pumpkin seeds were the quickest and healthiest snack I could think of that involved pumpkins. In total it took me about 30 minutes from cutting the pumpkin to tasting the seeds fresh out of the oven.  I am sure you can spice the seeds in a variety of ways, but since this was my first time I decided to play it safe and just use salt. Let me know if you have any ideas for a flavored version! 

Taken from: hannahsglutenfreeadventure.tumblr.com

~ 1 Pumpkin

~ 1 tsp salt

~ 1 tsp olive oil


1. Preheat oven to 325

2. Cut open your pumpkin and remove all the seeds and guts. Place seeds in a bowl as you are removing them. Try to remove all the guts from the seeds themselves as you go. 

3. Place seeds in a strainer and rinse under water to remove the slimy texture and residual guts

4. Set on a paper towel to dry

5. In a medium sauce pan, add water and 1tsp salt and bring to a boil

6. Once water is boiling, add pumpkin seeds and simmer for 10 minutes. This gives the seeds a crunchy texture after they come out of the oven. 

7. On a baking sheet, spread 1 tsp olive oil around so the seeds won’t stick

8. Place seeds on baking sheet. Spread out to make one even layer

9. Sprinkle with salt and place in the oven for 10 minutes

10. Remove from oven and stir around

11. Put the seeds back in the oven for 10 more minutes

12. Take out of the oven, and eat up! 

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