It’s fall ya’ll! What screams fall…PUMPKINS! So, let’s toast some pumpkin seeds…TACO-STYLE!!
I used pepitas in this recipe. So I had a question on my mind, what is the difference between pumpkin seeds and pepitas? They are both pumpkin seeds, right? I did some research and found the answer for you and me here.
I usually stock my freezer with all sorts of raw nuts and seeds that I usually get from those clear bins at the grocery store where you write the SKU # on it. I always get pepitas and love toasting them with different flavors. R and I will use them for snacks, toppings for salads and toasts, to use in energy bites or to make a trail mix. I might even make brittle like here.
The beauty about pepitas and pumpkin seeds is they are not an allergen, so you can pack them in your lunch without worrying about sending your co-worker to the ER.
I decided to make these with a Southwestern flare. These have a little kick, but you can definitely leave out the chipotle chili seasoning, especially if you have kids.
Here’s what I did: I preheated the oven to 300 degrees. I pulled out salt, olive oil, cumin, chili powder garlic powder, chipotle chili powder, and, of course, raw pepitas.
To a lined pan, I spread the seeds out evenly.I mixed the olive oil and rest of ingredients in a separate bowl and poured over the seeds and mixed well.
I baked them for 20 minutes, stirring half-way through. After letting them cool, I stored in a airtight container. We would just snack away on them or add to salads or cheese trays. They last about a week at room temp or for two weeks in the fridge.
Makes 1 cup
Prep time: 5 minutes
Total time: 25 minutes
1 cup raw pepitas
1 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1/2 tsp. garlic powder
1 tablespoon olive oil
Preheat oven to 300 degrees. Spread seeds on a lined sheet pan. Mix remaining ingredients in a bowl and pour over seeds. Stir well. Bake for 10 minutes and stir. Bake 10 more minutes. Stir and let cool.
Store in an airtight container at room temperature for a week. In fridge for 2 weeks.
Bon appetite and Happy Fall!
Other pumpkin recipes: