Pumpkin seeds can be made in a variety of ways for a great snack. This recipe takes a spin on the classic roasted pumpkin seed with a spicy kick. The pumpkin my boys had tons of fun extracting the seeds from, came from a Harvest Moon pumpkin which in my opinion is a small pie pumpkin, but for making pumpkin seeds most any kind of pumpkin will work. If you are using a smaller pumpkin the pulp can make a great soup or puree for a main dish, quiche or pancakes. For a classic take see Roasted Pumpkin Seeds. Makes about 1 cup.
About 1 cup of pumpkin seeds, washed and drained
1/2 tablespoon of olive oil
1/2 teaspoon of dried chipotle chili pepper spice
1/2 teaspoon of black pepper corns
Remove seeds from most any pumpkin, rinse using a strainer and remove any pulp and pat dry. Place chipotle chili pepper spice and black pepper corns in a mini grinder and grind into a ground spice texture. Place pumpkin seeds on a baking sheet and toss with oil and pepper mixture. Evenly spread out on sheet. Bake in a preheated oven at 375 degrees for 25 – 30 minutes stirring half way through the process. Remove, let cool and serve.