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Roasting pumpkin seeds in the egg

Lizard DraggerLizard Dragger Posts: 99
edited 12:18AM in EggHead Forum
Anybody ever roast pumpkin seeds in their egg?? I was thinking of trying it with maybe some apple smoke indirect on a cookie sheet. Any ideas??


  • LizardDragger,
    I roast pumpkin seeds in my large every Fall and I will recommend very little or no smoke. If you must, maybe a couple chips of apple. I roast them at 350 with spray olive oil and sea salt on a pizza pan with holes in it. I think it is an Air Bake.[p]

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Sprinkle with Dizzy Pig and roast as you normally would, but don't use extra smoke.[p]They will go quickly,

  • RhumAndJerk,
    hey michael. .. you doing anything with pumpkins at eggtoberfest this year??

  • RhumAndJerkRhumAndJerk Posts: 1,506
    mad max beyond eggdome,
    Not this year, I have something else mind this year.

  • LizardDragger,[p]Here is one that appeared a few years ago![p]Pumpkin, Seeds, Roasted, Wise One

    I did a bit more searching and revised the recipe as follows:Roasted Pumpkin Seeds Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.
    1 1/2 cups pumpkin seeds
    2 tsp melted butter or oil (olive oil or vegetable oil work well)
    salt to taste
    Options To Taste:
    garlic powder
    cayenne pepper
    seasoning salt
    Cajun seasoning blend

    1 Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels to dry overnight.
    2 While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks.
    3 Preheat BGE to 300° F and set up for an indirect cook.
    1 Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
    2 Spread pumpkin seeds in a single layer in an aluminum pan lined with non-stick foil (unless you don't mind the cleanup).
    3 Bake for about 45 minutes, stirring occasionally, until golden brown.
    4 Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
    1 If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
    2 Pumpkin seeds are also known as pepitas.

    Recipe Type
    Side Dish, Vegetarian

    Recipe Source
    Author: Wise One[p]Source: BGE Forum, Wise One, 10/29/05[p]Recipe Source: based on recipes from Cheri Sicard and Peggy Trowbridge


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