Gluten Free Roasted Pumpkin Seeds

Who needs a great snack?

I do!

Roasted Pumpkin Pie Pumpkin Seeds.

(Warning, these won't last long)

Halloween this year was so fun for us.  My three year old daughter finally understood what was going on and had a really great time with all the festivities.

One of the activities we did as a family was carve pumpkins.  One had a scary face and the other looked like Rapunzel:

Yes, that's my husband's glowing jack-o-lantern.  

I didn't know he had such an artist side!

You can find the template here, as well as other Disney patterns.

Anyway, back to the seeds.  

I saved all the seeds and rinsed off the pumpkin guts.

To roast the seeds must be completely dry, otherwise they will take for-ev-er.

Arrange the seeds on a baking sheet in a single layer and bake in your oven on the lowest temperature, mine was 175 for about 25-30 minutes or until dry.

Next you need to decide if you want to go sweet or savory.  

We made two batches because I couldn't decide. 

Here are both recipes that we tried:

Gluten Free Pumpkin Pie Roasted Pumpkin Seeds

Place seeds of one pumpkin into a bowl. (Be sure to do the above steps to dry the seeds)

Melt 4 T. butter.  Drizzle over seeds and stir to coat.

Mix together 5 T. brown sugar and 2 t. pumpkin pie spice.  Coat the seeds. 

Arrange on a baking sheet in a single layer and bake at 275 for 10-20 minutes, stirring occasionally. 

Keep an eye on these, they will burn!

Let cool and dig in!

Gluten Free Savory Roasted Pumpkin Seeds

Place seeds of one pumpkin into a bowl.  (Be sure to do the above steps to dry the seeds).

Melt 4 T. butter.  Drizzle over seeds and stir to coat.

Add 1 t. gluten free Worcestershire sauce, 1 t. kosher salt, a sprinkle of garlic powder and a dash of pepper.

Arrange on a baking sheet in a single layer and bake at 275 for 10-20, minutes, stirring occasionally. 

Keep an eye on them, don't let them burn!

Let cool and enjoy.