The great part about making your own pumpkin puree or carving those jack-o’-lanterns are all the pumpkin seeds! They are simple to prepare and many flavor combinations are available. These are spiced with garam masala, chili powder, turmeric, salt, and lemon. Chad really enjoyed them and said they reminded him of barbeque chips.
The quickest way I have found to remove the seeds from the pulp: fill a large bowl with water, dump in the seeds, and use your hands to separate the pulp. Rinse and drain through a colander.
Notes about the ingredients used in this recipe:
Garam Masala is a spice mixture common in South Asian cooking. You can make your own or buy it in many grocery stores. Spices included are often black pepper, cardamom, cumin, cinnamon, cloves, coriander, and ginger. The ingredients and quantities differ based on the region and even the family. I have personally only used commercially prepared garam masala, so I cannot vouch for any recipes. I really need to try one someday.
The chili powder used in Indian cooking is ground chili. This is not the same as the American chili powder that has other spices added (usually garlic, cumin, and salt). For this recipe, I used ground cayenne pepper.
Ghee is a clarified butter. It is made by separating the butter by heat and filtering it through a cheesecloth. For this particular recipe, you can substitute butter.
Masala Spiced Pumpkin Seeds
- 1 cup pumpkin seeds
- 2 tablespoons ghee can substitute butter
- 1 teaspoon garam masala
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- juice from 1/2 lemon
- Clean the pumpkin seeds, wash, and drain in a colander.
- Lay the seeds out in a single layer on a paper towel or clean cloth. Allow to dry.
- Preheat oven to 300 degrees Fahrenheit.
- In a small bowl, mix the pumpkin seeds with the remaining ingredients.
- Lay the seeds in a single layer on a baking sheet lined with foil. Roast, mixing the seeds every 10-15 minutes, until golden brown- about 35 minutes.