Reviewed: Oct. 29, 2010

My family loved this recipe, and now we can add roasted pumpkin seeds to our family Halloween/pumpkin carving tradition! :)

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3 users found this review helpful

Reviewer:

emmasmommy

Cooking Level: Intermediate

Reviewed: Oct. 27, 2010

Yum, these are delish! I did about 1/4 c butter and 1/4 c olive oil -- I find the olive oil helps keep everything from burning when it's in there for so long!

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3 users found this review helpful

Reviewer:

elikelly

Reviewed: Oct. 25, 2010

Great!

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1 user found this review helpful

Reviewer:

jessielee1389

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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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Reviewer:

Christina

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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2 users found this review helpful

Reviewer:

HOLLYROY

Cooking Level: Expert

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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15 users found this review helpful

Reviewer:

karbar

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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3 users found this review helpful

Reviewer:

Bobo's Mama

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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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56 users found this review helpful

Reviewer:

mrsmambo

Cooking Level: Intermediate

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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12 users found this review helpful

Reviewer:

JJarrett

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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39 users found this review helpful