The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 30, 2008
Made 2 years in a row now. Very tasty. I also agree with some other reviewers that said you can double or even triple the mixture.
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Home Town: Coshocton, Ohio, USA
Living In: Issaquah, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Oct. 30, 2008
Very good and a nice change from the way I usually roast the seeds. I think I might double the seasoning next time, but the flavouring is nice and subtle as written too. I also used a lot of garlic powder rather than garlic salt and added black pepper. I baked for about 70 minutes (seeds were fresh out of the pumpkin, cleaned, rinsed, and air-dried in a colander for just a little while).
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
I didn't necessarily like these. The flavoring, I think was fine, but just the pumpkin seeds themselves, maybe... I've never had pumpkin seeds before. But they were a hit at my small group tonight and I was asked for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
Absolutely wonderful...Made these today after carving our jack 'o lantern. I just rinsed the seeds and let them dry. Used margarine, doubled the garlic, and used the rest of the Worcestershire. I also sprayed the pan with olive oil spray (know from experience that these seeds can easily burn and STICK). They came out perfect! Thanks for a reliable roasted pumpkin seed recipe!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
I wasn't too impressed, but the husband sure loves them. I added more garlic salt then called for & with half the batch I added some hot sauce which my husband wont stop raving over. My daughter also loves them. The problem I found was the cooking time, I would suggest 45 minutes rather than an hour, I found it dried them out too much. However, I did boil them in salt water & let them dry for 24 hours before baking, so that could be why.
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Cooking Level: Intermediate

Home Town: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
This was a really good recipe, but there were a few changes that I would make next time. I pulled them out of the oven at 55 minutes, I think I would have taken them out even earlier. They got a little to "roasted". Also, I love salt, but I think I would have taken out the plain salt, and doubled the garlic salt in this recipe for a little more flavor and a little less saltiness.
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Cooking Level: Intermediate

Living In: Monterey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
Makes better than plain salted pumpkin seeds. I will be using this recipe from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2008
very good! Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 28, 2008
Sooo good! Followed the recipie exactly with the exception of adding a sprinkle of paprika it the spice mixture. I also sprinkled the pan with grated parmesean in the last 8 minutes. My 5-year-old couldn't stop eating them!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 28, 2008
These were simply excellent! I remember my mom making roasted pumpkin seeds when I was a kid - but I think they were purely salted (no oil/butter even) so they were OK, but not great. I didn't change a thing and these were great! They'll be on my list every fall!!
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 27, 2008
I made this tonight with my seeds from carving pumpkins for Halloween. I used olive oil instead of butter, more worchestershire sauce, and added parmesan cheese and pepper. It was awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 26, 2008
The worsht sauce was too overpowering-I double the other seasonings but left that the same, glad I did they would have been ruined. I'll make it next time with a different recipe without any worsht sauce. If you aren't a big fan of the sauce, you probably won't care for these.
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Cooking Level: Expert

Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 26, 2008
This is the best pumpkin seed recipe ever! I was reading the reviews to my non-pumpkin seed eating husband and he was laughing about how every recipe says "I converted my husband and now he loves this recipe." Well, he now is a believer! He was sneaking these seeds all night!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 26, 2008
These did not turn out good for us. I was hoping that they would turn out good, because they did smell good while they were baking. After tasting them, no one liked them, and no one wanted to eat any more that just one.
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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 25, 2008
These came out really good. I'm glad we took the extra effort to save the pumpkin seeds from our pumpkin carving party today to make these. Yum Yum Yum!
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Cooking Level: Intermediate

Living In: Moore, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 25, 2008
this is the second time i've roasted pumpkin seeds... the first time i would just as soon like to forget... this was much more successful! They turned out yummy! i essentially doubled everything but the Worcestershire sauce and used 2 1/2 cups of seeds. I backed at 300 for 1 hour and 6 minutes. And they were crisp, though a tab too salty for my taste. i'll be tweaking the recipe on the next batch (which will be today since we carved 10 pumpkins...)
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Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 24, 2008
Perfect :)
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Home Town: Hobart, Indiana, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 24, 2008
After reading some other reviews, I made the following adjustments: Quadrupled the sauce with the same amount of seeds, used seasoned salt in lieu of regular salt AND added 1 TBS maple syrup. The syrup added just enough sweet to the mix while the saltiness was still prevalent. Amazing!
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Cooking Level: Expert

Home Town: Clackamas, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 23, 2008
Wow - without a doubt the best pumpkin seeds I've ever tasted! I took the advice of some other posters and quadrupled the recipe and substituted seasoned salt for regular. I also only had granulated garlic on hand instead of garlic salt, but I think they turned out fine without the added salt. I did find that I had to cook them for nearly 100 minutes though in order for them to get that real crispy texture I love. I also laid them out on a paper towel to get rid of some of the excess oil that was in the pan. Delicious!
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 22, 2008
I halved the recipe as I only had 1 c. seeds. An hour was too long in my oven, they came out tasting a little burnt. I also used garlic powder in place of garlic salt as many reviews said they were a little salty. Disappointed but I will try again, me thinks it might be cook error!
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