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It is that spooky time of year once again, and although trick or treating may be canceled across the States, one tradition that can be done at home and is loads of fun is carving pumpkins. Many people simply throw out those delicious meaty pumpkin seeds when they carve their pumpkins, but in my household, we not only save them, but we also gather them from our neighbors, clean them and roast them with various spices. It is one of our favorite traditions. This is the simplest recipe with only a few ingredients and you can get really creative with it. Pumpkin seeds are loaded with tons of valuable nutrients to boot, like fiber, vitamin K, potassium, antioxidants, vitamin B2, iron, zinc, magnesium, just to name a few.

The only real time you will spend on this recipe is cleaning the pumpkin seeds from the pulp. If you are so inclined, you can also use the pumpkin meat to make a variety of recipes, including gluten free pumpkin pie, pumkin cheesecake pie, gluten free pumpkin bread and more! Try these delicious pumpkin recipes that we found on Gluten Free Palate. To make the pumpkin puree, simply place all your pumpkin meat from your pumpkin carvings into a turkey roast pan and bake in the oven on 300 for an hour. Let cool and blend until finely puree’d.


2 cups fresh pumkin seeds, cleaned with a little pumpkin pulp mixed in for flavor
Olive Oil Spray – enough to coat the seeds (usually 3 or 4 sprays)
1 Tbsp melted butter

Spice mixture options:

Salt and Pepper
1/2 tsp. Sea Salt
1/4 tsp. Pepper

1/2 tsp. Sea Salt
1/4 tsp. Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Cayenne Pepper

1 Additional Tbsp. Butter
1/4 tsp. Sea Salt
2 Tbsp. Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg


Preheat oven to 375 degrees. Decide which spice recipe you would like to try and mix all the ingredients in a bowl. Spread the seeds out on Cookie sheet and place in the oven. Stir seeds every 10 minutes until slightly brown. They should be ready within 20-30 minutes.