Pumpkin Seed Recipes: Martha Stewart?

We are carving a pumpkin tonight and would like to toast the pumpkin seeds. Anyone know what the oven temp is..how to clean them? proper way to make them.
I'm curious to know if there are things people do to their pumpkin seeds to give them a different flavor? like do some people bake them with something sweeter or glazed etc
My neighbor is following a recipe by Martha Stewart, where can I find it?

asked by Diana in Foods | 6215 views | 10-26-2009 at 12:40 AM

Sweet and Spicy Pumpkin Seeds - Martha Stewart Recipe:

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.


Makes 1 cup

* 1 medium pumpkin
* 5 tablespoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* Pinch of cayenne pepper, to taste
* 1 1/2 tablespoons peanut oil


1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

answered by Yam | 10-26-2009 at 12:41 AM

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