The fun doesn’t stop when we’ve finished painting, carving, decorating, whatever-ing our pumpkins, and have packed everything away. Hell, who am I kidding, yes it does. But everybody loves Mom’s homemade pumpkin seeds so they have to just suck it up and help me through the painfully slow process of rinsing and completely separating the seeds from every last bit of pumpkin goop.
Despite the dragging feet, and whining the whole way, in the end they’re always happy to be able to enjoy the finished product.
And this seasoning blend did not disappoint. They were toasted to perfection with the perfect blend of bold Cajun spice and a solid savory with hints of paprika and Worcestershire.
Think pumpkin seeds aren’t your thing? Think again, or at least you’ve got to give them another try. With the proper seasoning, pumpkin seeds are an amazing snack. And this blend is one of our Fall favorites.
Cajun Spiced Roasted Pumpkin Seeds
1 cup raw pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
1/4 tsp paprika
salt, to taste
2 liberal dashes Worcestershire sauce
1 tbsp melted butter
- Rinse the seeds well and remove as much of the pumpkin pulp from them as possible. Some of the small pieces are going to adhere, but they won’t hurt anything. Think of those teensy, tiny pieces as flavor booster. Pat the cleaned seeds dry with paper towels. Do this quickly so they don’t stick too much.
2. Toss the pumpkin seeds with the seasonings. Stir together the melted butter and Worcestershire, and then stir them into the seeds until they’re evenly coated.
3. Roast the seeds at 300 degrees, stirring & turning from time to time, like every 20 minutes, for about 45 to 60 minutes, or until nicely browned and crunchy.