- 2-3 cups fresh pumpkin seeds (or whatever can be scooped from one pumpkin)
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
Preheat your oven to 200° and line a large sheet pan with aluminum foil and grease lightly. We used a PAM type cooking spray. Preheating is important to ensure the seeds cook evenly.
Scoop out the seeds. The easiest way is to cut around the top of the pumpkin using a sharp knife, creating a “lid”. Scrape the sides of the pumpkin using a large spoon to remove both seeds and pulp. Place in small bowl.
Separate the seeds from the pumpkin flesh using your fingertips to pull the seeds free. Don’t worry if some flesh remains on the seeds. Place the seeds in a colander and rinse under cold water which loosens the fibrous strands of pumpkin flesh making it easier to remove.
Do a final rinse and drain. Pat the seeds dry with a towel. The dryer the seeds, the better the seasonings adhere to them.
Combine the melted butter with salt and Worcestershire sauce in a small bowl. Drizzle the mix over the dry seeds in a medium sized bowl, stirring to make sure all seeds are coated. (OPTION: Use whatever seasonings you like – pumpkin spice or taco seasoning are good too!)
Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, stirring occasionally. This will help the seeds cook evenly and prevent burning before cooked through.
After 45 minutes, increase oven temp to 325. Bake approximately 5 minutes more, until lightly browned and dry.
Serve the seeds warm or let cool and store in an airtight container to save for later.