Roasting pumpkin seeds while carving pumpkins has always been a tradition around Halloween. it’s a great way to make full use of the pumpkin and not let anything go to waste! In this recipe we added a bit of our mesquite superfood powder to up the ante on flavor and health benefits. You’ll need a tasty snack to re-fuel yourself while you working those arms cutting shapes in that pumpkin! Enjoy!
1 Cup Raw Pumpkin Seeds
1 tsp Paprika
1/2 tsp Cumin
Pinch Cayenne Pepper
1 Tbsp Olive Oil
1 Tbsp MRM Mesquite Powder
Pre-heat the oven to 350˚f
Place the pumpkin seeds in a small pot and cover with cold water. Bring water to a boil and boil for 2 minutes, then strain through a sieve. Place on a tray and allow the seeds to air dry and cool.
Place the cooled seeds in a bowl and add all remaining ingredients. Stir, shake, and toss the seeds to get an even coating of seasoning.
Line a roasting tray with parchment paper and spread the seeds out. Transfer to the oven and roast for 10-12 minutes, or until the seeds turn a nice golden color.