Cajun Pumpkin Seeds
Cajun pumpkin seeds are savory, filling, and relatively guilt free fall snack. Save those seeds when you carve your Jack-O-Lanterns and roast them and sprinkle them with some bold bayou flavors!
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The sons love Mom’s roasted pumpkin seeds so much they help me through the process of rinsing and completely separating the seeds from every last bit of pumpkin goop.
In the end they’re always happy to enjoy the finished product.
With a delightfully zesty, nutty flavor, these Cajun roasted pumpkin seeds are an addicting snack we can’t get enough of all fall long.
Ingredients
To make these, you’ll need:
- Pumpkin seeds– This is the perfect for use for your Halloween pumpkin seeds after you carve it! Just make sure to rinse the seeds well and pick off all of the pumpkin flesh from the seeds.
- Spices– Your favorite Cajun seasoning blend, paprika, and salt
- Worcestershire sauce
- Butter– Melted
How to Make
To make Cajun pumpkin seeds, start by removing as much pulp as possible from the seeds and rinsing them well.
Quickly pat the cleaned seeds dry with paper towels.
Then, toss the pumpkin seeds with the seasonings to evenly coat them.
Stir together the melted butter and Worcestershire sauce.
Once they are combined, stir them into the seeds until they’re evenly covered.
Roast the seeds at 300 degrees, stirring every 20 minutes, for about 45 to 60 minutes, or until nicely browned and crunchy.
Remove them from the oven and let them cool.
Enjoy!
How to Store
Store the roasted pumpkin seeds in an airtight container on the counter for up to a week.
For longer storage, store them in an airtight container on the fridge for up to a month.
How do you get the goop off of pumpkin seeds?
To get the goopy pumpkin pulp off of the pumpkin seeds, scoop the seeds into a large mixing bowl pulp and all.
After you clean out the pumpkin and get as many seeds as you can into the bowl, fill it up with water so the seeds and pulp are completely submerged.
The water helps separate the pulp from the seeds while you pick out the pulp with your fingers.
Discard the pulp and rinse the seeds well.
How to Use Cajun Pumpkin Seeds
Cajun pumpkin seeds are a delicious snack, but you can do other things with them too like:
- using them as a topping for pumpkin soup
- adding them to fall salads for some bold crunch
- stirring them into granola
Tips and Tricks
- It’s ok if some little pieces of pulp cling to the pumpkin seeds after you’ve rinsed and dry them. The pulp is edible and will take on the flavor of the seasoning.
- A serrated spoon makes scooping the seeds out of the pumpkin much easier.
- You can adjust the amount of Cajun seasoning you use to suit your tastes. Use a little more for extra zesty seeds and less for a milder version.
Other Pumpkin Recipes
Cajun pumpkin seeds are a savory, crunchy snack we make every fall.
Make them and enjoy!
Looking for other pumpkin recipes?
Try these:
- Pumpkin Gooey Butter Bars
- Pumpkin White Cheddar Mac & Cheese
- Instant Pot Pumpkin Butter
- Homemade Pumpkin Pie With Pecans
- Pumpkin Deviled Eggs
- Pumpkin Cornbread
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Cajun Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 scant teaspoon Cajun seasoning or to taste
- 1/4 tsp paprika
- salt to taste
- 2 liberal dashes Worcestershire sauce
- 1 tbsp melted butter
Instructions
- Rinse the seeds well and remove as much of the pumpkin pulp from them as possible. Some of the small pieces are going to adhere, but they won’t hurt anything. Think of those teensy, tiny pieces as flavor booster. Pat the cleaned seeds dry with paper towels. Do this quickly so they don’t stick too much.1 cup raw pumpkin seeds
- Toss the pumpkin seeds with the seasonings. Stir together the melted butter and Worcestershire, and then stir them into the seeds until they’re evenly coated.1 scant teaspoon Cajun seasoning, 1/4 tsp paprika, salt, 1 tbsp melted butter, 2 liberal dashes Worcestershire sauce
- Roast the seeds at 300 degrees, stirring & turning from time to time, like every 20 minutes, for about 45 to 60 minutes, or until nicely browned and crunchy.
Notes
- It's ok if some little pieces of pulp cling to the pumpkin seeds after you've rinsed and dry them. The pulp is edible and will take on the flavor of the seasoning.
- A serrated spoon makes scooping the seeds out of the pumpkin much easier.
- You can adjust the amount of Cajun seasoning you use to suit your tastes. Use a little more for extra zesty seeds and less for a milder version.
Nutrition
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