Pizza Pumpkin Seeds Recipes
PIZZA FLAVORED PUMPKIN SEEDS
A healthy and very tasty snack, I got this recipe from my vegan aunt, it makes a great and healthy travel snack, and it actually does have somewhat of a pizza-y taste to it.
Provided by Rachel Lynn
Categories Lunch/Snacks
Time P1DT30m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Presoak seeds for 6 to 12 hours.
- Drain seeds.
- Process all other ingredients in food processor.
- Mix with seeds, spread seeds on wax paper on dehydrator tray.
- Flip once during drying time.
Nutrition Facts : Calories 162.1, Fat 13.6, SaturatedFat 2.5, Sodium 132.8, Carbohydrate 6.1, Fiber 1.3, Sugar 1, Protein 6.9
SUPER TASTY PUMPKIN SEEDS
Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.
Provided by Extropian
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds®).
- Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 12.4 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 834.2 mg, Sugar 0.4 g
AIR FRYER PUMPKIN SEEDS
You can have crispy, salty pumpkin seeds ready in just 30 minutes thanks to the air fryer. They are delicious plain, but also great with your favorite seasonings. Toss the seeds with a generous coating of ranch seasoning, chili powder or sumac, for instance, just before air frying them.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a 6-quart air fryer to 360 degrees F.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it's okay if they're damp so don't blot them with paper towels (they will stick to the paper).
- Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.
PIZZA PUMPKIN SEEDS
These savory seeds dressed up in a mix of Parmesan, tomato, garlic and oregano give plain old salted seeds a run for their money.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
- Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
- Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes.
- Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving.
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- Find a medium or large-sized pumpkin. I found this beauty at Walmart! That's right, and this pumpkin was pretty cheap. I recommend finding a medium or large pumpkin, that way you have enough to make at least 1-2 cups of roasted pumpkin seeds.
- Cut off the top. I used a chef's knife for this, which I admit wasn't the easiest way to cut this pumpkin. I would recommend using a normal pumpkin carving knife for this—which will be great to have when you carve that pumpkin later!
- Scoop out the seeds into a bowl. Using a metal spoon, scoop out the seeds. You may find it easier to use your hands toward the end, to get those stragglers at the bottom of the pumpkin.
- Separate the seeds from the extra pumpkin. This part will certainly get messy, but hey, those roasted pumpkin seeds are worth it! Separate the strands of pumpkin pulp from the seeds, and just throw it on that towel.
- Rinse the seeds, pat them dry, then coat in butter. Using a colander, rinse the seeds of any excess pumpkin pulp. Spread them onto a dishtowel. You'll get a nice roast from the seeds if you pat them dry.
- Choose savory or sweet seasoning. Would you prefer a savory snack, or a sweet one? Whichever you decide, you'll choose your teaspoon of salt or sugar based on that.
- Spread the seeds onto a baking sheet. To make cleanup easier for yourself, line a baking sheet with aluminum foil and spray it with cooking spray. Spread the pumpkin seeds on it, and if you can, try to not have them overlapping.
- Roast for 40 minutes. Make sure to stir the seeds every 10 minutes! It will help with roasting them evenly in the oven because you don't want to have burnt edges of your seeds.
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