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Spiced Pumpkin Seeds
Servings: 8   |   Prep Time: 1 hour, 20 minutes

seeds from 2 medium pumpkins
1 tablespoon olive oil
1 teaspoon celery salt
1 teaspoon ground cumin

1. Heat oven to 300 F.
2. Remove the seeds from the pumpkins. Discard the pulp.
3. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.
4. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.


Recipe Comments

Nov 17th 2013
I remember making these as a kid with the seeds left over after Halloween pumpkin carving. Yum.
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