I’ve never done anything with my discarded pumpkin seeds before, but this year after carving up a pumpkin I tossed the seeds in a blend of spices and olive oil and baked them for a crispy and tasty snack.
Spiced Pumpkin Seeds
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey
Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.