Reviewed: Nov. 8, 2008

great! a perfect classic recipe. i also made a batch where i added cinnamon and sugar and then a batch where i added tabasco. we loved them!

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KYLENJAMIE

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 8, 2008

If you rub the pumpkin pulp and seeds in your hands, (above a colander) you will find the seeds leave the pulp for the bottom of the colander. I soaked them in water and mortons hot salt,(over night) toss them with olive oil and sprinkle a bit more hot salt. (I like spicey foods) Bake until golden.

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Running Elk

Cooking Level: Professional

Home Town: Pine Ridge, South Dakota, USA

Living In: Slana, Alaska, USA

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Reviewed: Nov. 7, 2008

best batch I ever made! Go heavy on the salt... I substituted cooking spray on pan in lieu of butter.

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MMMICHELLE

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Reviewed: Nov. 4, 2008

I've always soaked mine in salt water for 24 to 48 hours and then bake them. it seasons them perfectly.

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chantaye

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

Good basic recipe. We tweaked it a little by adding more spice - garlic, salt and pepper.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Nov. 3, 2008

Mmmm! I left the seeds unrinsed and added the butter and salt. Threw them in the oven and they came out perfect!

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SuperMommy

Cooking Level: Beginning

Home Town: Temperance, Michigan, USA

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 2, 2008

My kids went crazy over the pumpkin seeds! Next time we will add a bit of seasoning to the butter mixture so they can have a little bit ot twang.

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GETALIFEBUD

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Reviewed: Nov. 2, 2008

These turned out great. My daughter loves them.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

I love pumpkin seeds, but I've always found it hard to get just the right crispness to them without overcooking. This is definitely the perfect basic recipe! I used seasoning salt instead of regular salt.

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Ellorgast

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Reviewed: Nov. 1, 2008

I followed the suggestion of a reviewer & separated out the seeds, then boiled them x 20 minutes to clean them off & allowed them to dry overnight on a cookie sheet. The result the next morning were seeds that were tasty without the seasoning. The inner pulp was moist while the outer shell was crunchy. I used fake salt UNsuccessfully due to my sodium restricted diet but the flavor was too obvious as being fake salt. Use real salt.

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casey

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Reviewed: Nov. 1, 2008

We love these! Very easy recipe with great results. I recommend boiling to clean and blanch the seeds prior to cooking and half the salt. I adore salt and it was still a little much.

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 1, 2008

Maybe they needed to be even drier before i cooked them. they were tough

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JANIE1

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Reviewed: Nov. 1, 2008

YUMMY and simple (once you get thru the goo of the pumpkin! lol).

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Gayle

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Reviewed: Nov. 1, 2008

I've never been a fan of toasted pumpkin seeds but seeing all the positive reviews made me want to try this one. It was very good! Not necessary to dry or boil the seeds beforehand. Ours went straight from the pumpkin to the cookie sheet. We toasted them a little longer than the recipe said so they would be good and crisp. Also added extra salt for flavor. We sprinkled garlic powder on a few and fresh cracked pepper on a few; those were good as well. We'd definitely make this one again!

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NewBride

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

I tried as I have tried many times over the years. I didn't like this, but of course I just have never liked roasted, cooked or anything pumkin seeds. Sorry this didn't change my mind! YUCK! I'll rate this as 4 stars just to be nice. Roasted Pumkin Seeds Just Don't Do It For Me. And this reipe didn't do it as well!

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oldsingledad

Cooking Level: Beginning

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Reviewed: Oct. 31, 2008

These are really very good. I carved my pumpkin, sorted the seeds, rinsed them and dried them for about an hour (I am in a dry climate). Used more salt + garlic salt and flipped over halfway through cooking. Straight out of the oven these were delicious. :) Thanks for sharing!

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sillyliltracy

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Reviewed: Oct. 31, 2008

Excellent recipe! I used sea salt and pretty much doubled everything for extra flavor. Started with baking at the original temp and time - was just not crisp enough so upped it to 350 for another 20 minutes and added more salt - ended up perfect!!

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SARA757

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Reviewed: Oct. 31, 2008

Excellent! I followed the recipe exactly and they turned out perfect. I rinsed the seeds (didn't dry them), seasoned, and roasted (for about 55 minutes). I may add a little more salt the next time, or just use garlic salt instead of garlic powder.

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Ima Cookin

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Reviewed: Oct. 31, 2008

Doubled the sauce (butter, W sauce and season all salt instead of regular salt) I wound up using an 8x11 glass baking dish. Cooked at 275 for about an hour and a half....good stuff, this will become a tradition in our house now. Thanks for the recipe!

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