The Untamed Optimist

you do you and people will follow

  • About
    • Q & A
  • College
  • Recipes
    • Breakfasts
    • Lunches
    • Dinners
    • Desserts
    • Snacks
    • Refreshers
  • Wellness
    • Health
  • Style
  • Garden

Explore

  • Q & A
  • About
  • Let’s Be Insta BFF’s
  • Pin Your Favorites
  • Like TUO on Facebook
  • Join the TUO Newsletter

What are you looking for today?

Desserts, Recipes · November 13, 2022

Oven Roasted Pumpkin Seeds

There’s nothing better than making fall desserts with homemade pumpkin purée until you get stuck with a bowl of pumpkin guts you don’t know what to do with. After all that scooping, you might as well put those pumpkin seeds to good use and roast them for a delicious source of protein and dietary fiber!

If you haven’t tried them yet, roasted pumpkin seeds are a super simple way to get the most out of your baking pumpkins and most varieties of carving pumpkins. My preference for roasting and puréeing is the Jarrahale variety which is bluish-grey and flatter than its counterparts. They’re the sweetest pumpkins I’ve ever baked with and quickly became my favorite after the first time I cut into one.

If your pumpkin variety is sweet like the Jarrahale, you can leave the pumpkin slime on them for baking. If preferred, wash the pumpkin guts away with cool water and gently dry them before baking.

Ingredients

  • 1.5 cups pumpkin seeds
  • 3 tbsp. white sugar
  • 1.5 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt

These measurements are recommended for roughly 1.5 cups of uncooked pumpkin seeds, though it’s a very forgiving recipe and can be adjusted to better fit how many seeds come from your pumpkin. If you are particularly fond of cinnamon like me, feel free to add an extra half teaspoon of cinnamon, though its flavor is prevalent regardless of this change.

If you are working with a more bitter variety or washed your seeds and are concerned about missing that extra pumpkin flavor, mix in a teaspoon of pumpkin spice.

Instructions

  1. Scoop the seeds from the pumpkin of your desired variety.
  2. Preheat your oven to 325F
  3. Remove the majority of the pumpkin guts from the seeds by hand or by rinsing them with cool water. If rinsed, gently dry before further handling. Set aside in a deep bowl.
  4. Mix sugar, cinnamon, and nutmeg in a separate container. Stir well to combine.
  5. Sprinkle the sugar mixture over your bowl of seeds and toss to coat evenly.
  6. Line a baking sheet with parchment paper and spread the seeds evenly on the paper.
  7. Bake for about 15 minutes, stirring with a spatula every 5 minutes. Sprinkle the salt over the seeds at the first 5-minute mark.

Roasted pumpkin seeds can last for quite a while in a sealed container. I prefer to keep ours in a glass jar and they can keep for up to two weeks, though I doubt it’ll take that long to finish them off. They make a great sweet and savory snack and will top off your seasonal charcuterie if you’re hosting this year!

Well, there you have it! An incredibly easy (and delicious) way to make the most of your pumpkins this season. If you’re looking for more pumpkin spice goodness, check out my Pumpkin Pie Bar recipe here or head over to the dessert page for year-round inspiration!

Posted By: byshannonamos@gmail.com · In: Desserts, Recipes

Caramelized Blueberry Topping
Managing and Maintaining 3A Curls

You’ll Also Love

Candy Corn Cookies
Autumn Earring Aesthetics You Need to Try Soon
Pumpkin Pie Has Competition This Thanksgiving!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • Italian Herb Crackers
  • Sowing Seeds Ahead of Spring
  • Margherita Pizza
  • Wild Violet Pink Lemonade
  • Wild Violet Syrup

Reader Favorites

Managing and Maintaining 3A Curls

10 Journal Entries for Self-Discovery

keep reading

  • About
    • Q & A
  • College
  • Garden
  • Instagram
  • Recipes
    • Breakfasts
    • Desserts
    • Dinners
    • Lunches
    • Refreshers
    • Snacks
  • Style
  • Wellness
    • Health
Who remembers these journals? They were the very f Who remembers these journals? They were the very first product I ever made with my TUO photography on it and I still have a couple leftover 💕 I of course kept one for myself and have since filled it almost halfway full of journal entries straight from the heart

What would you use this journal for?
Alright y’all, who’s ready for my Italian herb Alright y’all, who’s ready for my Italian herb cracker recipe?! 🙋🏻‍♀️ I made these for our trip to Deep Creek as we always stop by @fireflymarketdeepcreek and they made the perfect base for all the different flavors we got 🤤

I’m in the final stages of getting this posted, so keep an eye out!
I’ve been considering an update to last year’s I’ve been considering an update to last year’s post on fall earring inspiration… these definitely need to make it on there!
There’s always something to admire in the space There’s always something to admire in the space around us. This little guy was happy buzzing around (quite loudly) while I washed my car and I couldn’t help but watch him for a while. If you’re lucky, you can catch them leaping from one flower to the next, letting their wings dance around in the wind rather than putting them to work.
In case you didn’t know, the Untamed Optimist is In case you didn’t know, the Untamed Optimist is 7 years old as of August 2023 and I couldn’t be more proud of where it’s come in all these years. I know it’s been pushed to the back burner recently as my other business has picked up, but I can’t wait to make more TUO content for you in the coming weeks ☺️ thank you for sticking with me all this time, and get ready for new posts by #theuntamedoptimist coming soon!

I’m definitely sharing my Italian herb cracker recipe with you cause it was just too damn good not to, and I’ve got a few new ideas brewing for my local readers 😉 you’ll have to stay tuned for that one though!
There’s something so special about the wildflowe There’s something so special about the wildflowers that pop up around our garden spaces. The ones that are planted by the birds and cultivated by only Mother Nature’s touch.

Some might consider them weeds, but I know they serve a purpose. Take a moment to appreciate the ‘weeds’ in your yard today.
Our Hostas are blooming and I’m feeling grateful Our Hostas are blooming and I’m feeling grateful for the long lasting blooms we get this time of year. I made a point to scatter the Hostas around the garden beds earlier this season in an effort to do two things:

Toward the end of last summer, the hostas had completely outgrown their space and weren’t living up to their potential. Dividing them filled the otherwise empty spaces in our beds whilst allowing each individual plant to grow bigger to fill it in.

While the largest section of Hostas wasn’t quite as showy as last year, our garden is already fuller and will only fill in more as the years go on. Turns out, plants and people aren’t so different if you think about it 🤔
It’s important to be present in each moment as i It’s important to be present in each moment as it comes. I try to remember this as often as I can and my garden is often the best reminder.

Each bloom changes day by day. The colors and conditions are always a sight to see and I don’t think I’ll ever not look forward to it. Nothing beats an evening stroll during harvest season.

Ask yourself, how do you ground yourself in the present? There are more opportunities than you may expect.
  • Q & A
  • About
  • Let’s Be Insta BFF’s
  • Pin Your Favorites
  • Like TUO on Facebook
  • Join the TUO Newsletter

Copyright © 2023 The Untamed Optimist · Theme by 17th Avenue