Everyone loves toasted pumpkin seeds. Especially in the fall when your carving a pumpkin together as a family. It’s a great way to use the seeds that would otherwise be waisted. It is also a great healthy snack. You can add any seasoning like cayenne pepper to these, garlic or just settle for a little salt and olive oil. Growing up my dad would roast them after carving our pumpkins each year.
This year when I went to buy my pumpkins I was going for one that would taste good in a pumpkin pie. I was at a local orchard and they directed me to the Kai Kai pumpkins. I bought one and thought I would try it and see. The seeds were wonderful, hulless and very tender. I have since looked online for more information about these rare pumpkins and haven’t been very successful. I am using the pumpkin meat for my pie on thanksgiving and I will let you all know how it tastes…but as for the seeds; it was a keeper!!
Here is a picture of my kai kai pumpkin. They are smaller in size, and have variegated colors between green and orange.
- pumpkin seeds - right from the pumpkin
- 1/4 tsp salt
- 2-3 tbsp olive oil - just enough to coat - depending on how many seeds you have
- 1/4 tsp garlic powder
Remove seeds from the pumpkin.
Rinse all of the strings of pumpkin off and let dry on a towel. Toss lightly with olive oil and seasonings.
Heat oven to 300° and roast for about 30 - 40 minutes. Stirring about every 10 minutes.
Cool and enjoy!!