The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2008
My son's preschool class loved these pumpkin seeds. The kids helped me clean out the pumpkin for Halloween and then I took them home and used this recipe. They were all asking for thirds!
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Cooking Level: Expert

Home Town: Anderson, Indiana, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2008
yummy! used A-1 in place of worchestershire sauce because that is what I had onhand. so good. addicting!
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Photo by Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 4, 2008
These turned out awesome! I never liked roasted pumpkin seeds until I tried them like this!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 3, 2008
Everyone loved them. Mine were still a little soggy after 1hour so I left them in for 1/2 hour more until liquid was absorb. This will be my new pumpkin seed recipe
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Cooking Level: Intermediate

Home Town: Templeton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 3, 2008
This recipe is super simple and it taste super good. My whole house smelled like the spices while I was cooking it. It was wonderful. The seasoning is perfect. A must have every Halloween!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
The taste was good BUT I found they were a bit greasy. So many here have suggested to double the spices; I don't think they mean for us to also double the butter, just the worstechire, salt and garlic salt :-)
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Cooking Level: Professional

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
My husband, who never gives anything 5 stars, rated this one for me. I used butter and garlic powder because that's what I had and I really didn't measure, just "eye-balled". I also baked them at 300 degrees and shortened the time a little bit....about 45-50 mins. Yummy!
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Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
they taste more like popcorn than pumpkin seeds from my childhood. still not too bad, just think the butter base may not be right. will try olive oil next time.
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Cooking Level: Intermediate

Living In: Missouri City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
These were good. I had to cook them for a lot longer than the 1 hour.
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Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
if olive oil is used, and spices are doubled
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
I was worried these would taste too much like barbeque but they were great! I followed the recipe exactly but I did sprinkle a little extra sea salt on them after I pulled them out of the oven. I will make them again next year for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
Fantastic, they disappeared in 24 hours, in a house that has two pumpkin seed haters.
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Cooking Level: Intermediate

Home Town: Winlock, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
Ok - get these away from me! I can't stop eating them - they're delicious! I followed some of the other reviewer's advice .... some said double the spice, others said quadruple ... so I went in the middle and tripled it. I also used butter instead of margarine and replaced some of the salt with seasoning salt instead. And added garlic powder. :) I had melted the butter and mixed in the seasonings then poured it over the seeds. I was a little worried at first because it seemed like there was a lot of excess liquid but I think it helped to keep them moist (and tasty). Thanks for a great way to use up the pumpkin seeds from the jack-o-lanterns.
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Brantford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
OMG! My sister saved me the seeds from, her pumpkins and boy, is she glad she did! Three of us ate ALL the seeds in one day! Definitely 4x the seasoning recipie per 2C of seeds!
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Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
Yummy!
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 2, 2008
If you like Chex mix, you'll love this recipe! I used 3 c. of seeds, but tripled the recipe as stated, using half butter and half olive oil. I do think that next time I might not triple the butter/olive oil mix because they were slightly greasy. Watch out--you won't be able to keep your hands out of these! For those who are also wondering, pumpkin seeds are also known as "pepitas."
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Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA
Living In: Alexandria, Virginia, 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: Nov. 1, 2008
Very good! I doubled the spices. I also doubled the butter, but think I will use original amount next time. My family and colleagues loved them. Thank you for a nice change from just salted pumpkin seeds.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 1, 2008
These are just perfect. I used hulled pumpkin seeds, so I cooked them for about 45 minutes and they were just right. Will use this recipe again and again! Thanks :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 1, 2008
Very, very good. I've been using this recipe for years. Be careful, though. These are addictive! TIP: I use garlic powder and sea salt. You don't need a whole ton of salt, just enough for flavor as the worchestershire has plenty.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 1, 2008
This is my 2nd yr of making this recipe... my husband won't let me make any other recipe now We LOVE theses !! Everyone who tries them loves them !! Word 'spicy' is a bit deceiving - the worcestershire doesn't make them spicy hot, just a nice flavour. Watch the marg/butter, if I have more or less seeds, I use more or less butter/marg mixture, depending - eventually you'll to it without recipe to your taste. We did 4 pumpkins this year -- YUM !!!!!
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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