Fall has arrived and along with that pumpkin season! Kimmy’s Pumpkin Seeds are the perfect crunchy fall snack and so easy to make! These are roasted and consumed with the shell and come out to less than a half net carb for a generous half cup serving. Perfect Keto Snack!
The first time I had Kimmy’s pumpkin seeds was at a fall gathering with friends and Kimmy had these little gems in a festive bowl ready for snacking. Kimmy’s Pumpkin seeds are savory, salty, and crunchy, like Popcorn! They are downright the best I have ever had, and honestly so easy to make!
There are always plenty of pumpkins to carve up around halloween and with kids in our house we have plenty of pumpkin seeds to roast for an easy, healthy snack. But you can use just about any type of winter squash like Butternut, Acorn or Spaghetti squash seeds. They may have different shapes and sizes but will all taste delicious following this simple recipe.
How to make Kimmy’s Pumpkin Seeds…
The technique to make Kimmy’s Pumpkin Seeds deviates from many of the recipes you will find online. You simply remove the seeds from the pulp, add them to a bowl and they are ready for seasoning. No rinsing, no boiling – I told you these are EASY!
Start by preheating your oven to 250°. In a separate bowl combine melted butter, worcestershire sauce and season salt. Whisk to combine and pour over the pumpkin seeds stir to coat. Next, on a parchment lined baking sheet spread the pumpkin seeds in a single layer. Place in the oven and bake for 2 hours or until dry and browned.
Tips and Tricks…
Try this recipe using other winter squashes such as butternut squash, acorn Squash or even spaghetti squash. I actually prefer winter squashes over carving pumpkins because the seeds are smaller and as a result more tender and flavorful.
Smaller seeds from most winter squashes vs carving pumpkins will roast faster so make sure to adjust your cook time accordingly.
Small to medium carving pumpkins yield a small to medium seed and if properly roasted are wonderfully crunchy and easy to eat. The larger the pumpkin the larger the seed and often a bit tougher.
While I love the simplicity and flavor of this simple recipe, you can get creative and add smoked paprika, chili powder or even curry seasoning. Looking for something sweet and salty, omit the worchestershire sauce, replace the season salt with regular salt to taste and add some cinnamon and sugar or sugar substitute, maybe even a sprinkle of pumpkin pie spice! You pumpkin seeds can be as creative as your jack-o-lantern!
Hope you enjoy this fall favorite as much as we do! – The Scrambled Eggs
Kimmy’s Pumpkin Seeds
- Baking Sheet, Parchment Paper
- 2 cups Pumpkin Seeds Unwashed
- 1 1/2 tbsp Melted Butter
- 1 1/4 tsp Season Salt
- 1/2 tsp Worcestershire sauce
- The technique to make Kimmy’s Pumpkin Seeds deviates from many of the recipes you will find online. You simply remove the seeds from the pulp, add them to a bowl and they are ready for seasoning. No rinsing, no boiling
- Preheat your oven to 250°
- In a separate bowl combine melted butter, worcestershire sauce and season salt. Whisk to combine
- Pour mixture over the pumpkin seeds and stir to coat
- On a parchment lined baking sheet, spread pumpkin seeds in a single layer
- Bake for 2 hours at 250 or until dry and brown
- Allow to fully cool before enjoying