Reviewed: Oct. 26, 2009

I made my seeds this morning so my son could take them for his snack at school today. I made most of them the way I do every year just margarine and salt then I made about a 1/3 of them this way. My 8 year old son's reaction to this way (with all the seasonings) "These are WAY better". Now I just wish I had more to roast.

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Very good. Made as written. Next time I might try to increase the seasoning as the seeds could have been alittle more seasoned.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Oct. 25, 2009

I baked the seeds for my first time tonight. I doubled the recipe as some reviews recommended. I am not too nuts about the taste. It was wicked salty so next time I'll go light on the salt. I baked them at 300 for about 70 mins-a little too long.

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kateso

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Reviewed: Oct. 25, 2009

I made this recipe for the first time on Sun., 10/25/09, using some small pumpkins I purchased at a farmer's market. Not only is this recipe the best for pumpkin seeds, but I also cut up the pumpkins into small chunks, cooked them and will use for fresh pumpkin pies. Thank you so much!

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Carol

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Reviewed: Oct. 25, 2009

Very yummy! I switched the margarine for olive oil. I'd make it a little less oil next time. I like them drier. Very good recipe!

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aneet

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Reviewed: Oct. 25, 2009

2 cups is not enough! Not the way Ive been eating them anyways! I followed another review and boiled the seeds first, and then I followed the rest of the recipe, except I used butter instead of margarine. and this is the best they have ever tasted in all these years of making them! this is how I will make them from every year on out now!

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Kelli

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 24, 2009

Yum! Just took them out of the oven, they're still warm and they are de-lish. I'll admit I changed the recipe a lot. Used Pickapeppa sauce instead of Worcestershire (a vegetarian substitute, Worce sauce has anchovies) and vegetable oil instead of butter (to make it vegan). Then I added seasoned salt, garlic salt, and regular salt to taste. Use a spoon to stir it and then lick your spoon to see how seasoned it is. It will lose some flavor in the oven. I used seeds from 3 pumpkins that I carved, so separating them from the pulp was the hardest part of this. Now I have a great snack!

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Max Cunningham

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Reviewed: Oct. 24, 2009

I made these last year and never reviewed them and I just made them again and they're great. Make sure to well salt your seeds as I get a little scared and end up under salting them, but it can all be fixed adding a bit afterwards. :) Thanks for the recipe!

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Oct. 24, 2009

I followed the advice of others who used this recipe, and I quadrupled the seasoning mixture. They do taste good, and they look just like the photo, but they are really salty. I think if I were to make them again, I would double the recipe, not quadruple it. I would also use a slotted spoon to put the pumpkin seeds on the parchment paper. But, overall, they are quite tasty! You don't even have to crack the shell, you can just eat them whole.

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thezwomann

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Reviewed: Oct. 24, 2009

Loved this! I used garlic powder instead of garlic salt since that's what I had on hand and following the other reviewers, I also quadrupled the spices, but then, I had close to 3 cups of seeds to begin with. Delicious! I brought them to my company party last night and they were almost gone by the end of the night! I'll definitely be making this my staple recipe for pumpkin seeds :)

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Designgal34

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Reviewed: Oct. 24, 2009

These were great! I made it by the recipe, and they were great.

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RAFIKI22

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Reviewed: Oct. 21, 2009

This is the best spiced pumpkin seed recipe I've tried, although I still feel like there might be a way to improve upon it. That's why I'm giving it a 4 stars instead of 5, although it deserves a 4.5 star rating.

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Susanna

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Reviewed: Oct. 21, 2009

Great recipe. I used butter instead of margarine and they were great. I omitted the salt. I read where a lot of people like to soak their seeds then let them dry overnight... I don't do this. I boil the seeds in water for about 35 min. I then pat dry and season them. I immediately bake them starting at 200 degrees then when they look fairly dry I turn up the heat to 275 - 300 deg. and take them out when they are a golden brown. It takes longer but I have had bad luck with my seeds burning when allowing them to dry out before baking. This way my seeds always turn out perfect in the middle. They are never wet.

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BrookeMT

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Awesome flavor! Thanks for sharing with us.

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n00dles

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Oct. 18, 2009

I didn't have any garlic salt for some reason (?!), so I used some garlic powder and a little extra salt. They turned out pretty well. They did not take as long in the oven as the recipe said, though, so keep an eye on them!

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CMUBlonde

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Oct. 18, 2009

These were good. I added cayenne pepper and a little liquid smoke to make them extra yummy.

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Challena

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Reviewed: Oct. 16, 2009

I made half of my batch of pumpkins seeds without the Worcestershire sauce in case I didn't like it-that half is so bland that I almost don't want to eat them! Excellent recipe. I'll be making them this way from now on!

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hungryhippos

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Reviewed: Oct. 15, 2009

I tried this recipe with squash seeds, and my family loved it! The seeds were gone before they were even completely cool. My tip: use butter instead of margarine. Looking forward to trying this recipe with actual pumpkin seeds.

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