Best 3 Pumpkin Pie Seeds Recipes
Pumpkin seeds, the delectable hidden gems nestled within pumpkins, are not just a tasty snack but also a nutritional powerhouse. Packed with essential minerals, vitamins, and antioxidants, these seeds offer a myriad of health benefits, ranging from boosting immunity to improving heart health. Roasted pumpkin seeds, with their crispy texture and nutty flavor, make for a guilt-free indulgence. This article presents a collection of delectable pumpkin seed recipes that cater to diverse tastes and preferences. From the classic Roasted Pumpkin Seeds with Sea Salt, a timeless snack enjoyed by many, to the zesty Chili Lime Pumpkin Seeds, which pack a flavorful punch, there's something for every palate. For those with a sweet tooth, the Candied Pumpkin Seeds offer a delightful treat, while the Pumpkin Seed Brittle tantalizes with its crunchy, caramel-coated goodness. Additionally, the Pumpkin Seed Pesto, with its vibrant green hue and nutty aroma, adds a unique twist to pasta dishes, salads, and sandwiches. Whether you're seeking a healthful snack, a culinary adventure, or a nutritious addition to your meals, these pumpkin seed recipes promise to satisfy your cravings while nourishing your body.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PIE WITH PUMPKIN SEED BRITTLE
You'll make your own filling and crunchy topping for this pretty pie, but the dough is store-bought!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
- Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely.
- Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.
PUMPKIN PIE SEEDS
The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy.
Provided by cr0ybot
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.8 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 1168.2 mg, Sugar 3.2 g
PUMPKIN PIE SEEDS
This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue
Provided by nnreq
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
- In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
- Heat the oil in a large non-stisk skillet over medium-high heat,.
- Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
- Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
- Allow the seeds to cool before eating and store in an airtight container.
Nutrition Facts : Calories 235.4, Fat 19.2, SaturatedFat 3.2, Sodium 147.8, Carbohydrate 9.9, Fiber 2, Sugar 6.8, Protein 9.8
Tips:
- Choose fresh, plump pumpkin seeds for the best flavor and texture.
- Rinse the pumpkin seeds thoroughly to remove any pulp or debris.
- Soak the pumpkin seeds in a bowl of water for at least 30 minutes, or up to overnight. This will help to soften the shells and make them easier to roast.
- Drain the pumpkin seeds and pat them dry with a paper towel.
- Toss the pumpkin seeds with your desired seasonings. You can use a variety of spices, such as salt, pepper, garlic powder, onion powder, chili powder, or cumin.
- Spread the pumpkin seeds in a single layer on a baking sheet. Make sure they are not touching each other, or they will not roast evenly.
- Roast the pumpkin seeds in a preheated oven at 300 degrees Fahrenheit for 30-40 minutes, or until they are golden brown and crispy. Stir the pumpkin seeds occasionally to ensure they roast evenly.
- Let the pumpkin seeds cool completely before storing them in an airtight container.
Conclusion:
Pumpkin seeds are a delicious and nutritious snack that can be enjoyed on their own or added to salads, soups, or yogurt. They are a good source of protein, fiber, and healthy fats. Roasting pumpkin seeds is a simple and easy way to prepare them, and there are many different ways to season them to suit your taste. With these tips, you can make the perfect roasted pumpkin seeds every time.
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