Reviewed: Nov. 3, 2009

Thanks for the tips, I used 1/2 the butter. But wanted very spicy seeds so used 3-4 Tsp of Tony Chacheries Creole Seasoning, that already has salt, instead of the mixtures mentioned, I also added 1 Tbl of Franks Red Hot. As I stirred them, I added a little more seasoning, just to make sure they were eveny coated. Absolutely delicious and spicy, just they way we love them. BTW i used the seeds of 2 pumpkins (medium) to get about 3 cups of seeds.

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Christina

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Reviewed: Nov. 1, 2009

As others have stated, this needs a bit more spice. I am not sure why they are called "Spicy" Pumkin Sees. I added spice and they are great! I added a 1/4 TSP of Paprika and 1/4 TSP of Old Bay. And a drop of Mad Dog, perfect!

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HOLLYROY

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the seeds. I would recommend 1/2 the butter.

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karbar

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Reviewed: Oct. 28, 2009

I also added some cayenne pepper. They were delicious and fresh from or "scary" pumpkin that we carved. Thanks for the recipe.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Oct. 24, 2009

To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.

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mrsmambo

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

I will cut back on the salt next time but these have a great flavor. Oh, definitely half the butter like the first person said!

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JJarrett

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Reviewed: Oct. 31, 2008

I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter) I only wish our pumpkins yielded more seeds!! These go fast!

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