Sweet, Spicy, & Salty Pumpkin Seeds
Earlier this fall, I ordered 24 pounds of organic pie pumpkins to bake and puree — so I’d have pumpkin ready to go for all my pumpkin goodies: pumpkin cookies, pumpkin muffins, pumpkin-chocolate chip bundt bread, pumpkin pancakes, pumpkin smoothies, and more!
Of course, 24 pounds of pie pumpkins left me with an abundance of pumpkin seeds!
I can’t stand to let any of our food go to waste, and this applies to even the smallest things like pumpkin seeds.
Pumpkin seeds make an excellent, quick snack for adults and kids alike. Just a handful supplies you with a healthy dose of magnesium and immune-boosting zinc.
These tasty, crispy pumpkin seeds satisfy all the cravings: a little bit sweet, a little bit spicy, and a little bit salty. YUM!
I soak my pumpkin seeds in salt water for 24 hours prior to dehydrating to reduce enzyme inhibitors and anti-nutrients. Soaking nuts and seeds unlocks all the nutrition and makes the vitamins, minerals, and amino acids available for our bodies to use. This soaking isn’t difficult — just plan a day or two in advance.
Here’s what you need:
- pumpkin seeds — 2-3 cups
- filtered water
- 2 teaspoons salt
- 2 Tablespoons olive oil, avocado oil, or melted coconut oil
- 2 teaspoons coconut sugar
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
Here’s how to do it:
Remove seeds from whole pumpkins.
Getting the orange slime off the seeds is a chore. I like to do this in a colander under a bit of running water. Just when you think all the orange slime is off, you’ll find more; trust me. Just do your best!
Place rinsed seeds in a bowl and cover with water. Add 2 teaspoons salt, cover, and allow to soak for 12-24 hours.
Pour soaked seeds into a colander and rinse. Pour onto paper towels or a flour sack and pat the seeds dry.
Transfer the dried seeds back to a bowl and add oil, coconut sugar, Cajun seasoning, and salt. Stir to coat.
Spread the seeds evenly on dehydrator trays. Dehydrate at 115 degrees Fahrenheit for 24 hours — or until seeds are crispy.
Store them in an airtight container at room temperature for up to a month.