New Twists on Homemade Roasted Pumpkin Seeds

Oh Pumpkin Seeds!

The minute we start to carve our pumpkins, 

I remember how much I love them roasted.

Maybe it's because we always made them when I was a child, 

maybe it's because of their unique, savory flavor, 

maybe it's because it is such a laborious task to clean them that they are so special.

In addition to the traditional seeds roasted with salt, 

we got into the season with seasonings and made 2 other flavors...

First we used everyone's favorite, 

Everything but the Bagel Seasoning...

The combination of sesame seeds, poppy seeds, 

sea salt flakes, dried garlic and dried onions are perfect with the savory seeds.

To make Everything but the Bagel Seasoning Seeds:

Melt 1/2 stick of butter and mix into 1 cup of cleaned and dried pumpkin seeds...

Add 2 Tablespoons of Everything but the Bagel seasoning and toss to coat...

Spread onto a parchment lined baking sheet and bake in a 225 degree oven for about 25 minutes, stirring a few times for even roasting.  Then raise the oven temperature to 350 degrees and bake about 10 minutes until golden. Keep on eye one them, they can turn quickly!

Not only are they great as a snack on their own but fittingly enough,

 they are amazing topped onto a toasted plain bagel and cream cheese!

Nothing says Fall like pumpkin pie so why not celebrate with

Pumpkin Pie Pumpkin Seeds?

For these:

Mix 1 cup of seeds with 1/2 stick of melted butter.

Spread onto a parchment lined baking sheet and bake 25 minutes in a 225 degree oven.

Then increase temperature to 350 and bake until golden, about 10 minutes.

Then toss warm seeds with 1 Tablespoon of Pumpkin Pie Seasoning 

and 2 Tablespoons granulated sugar...

They make a great sweet Fall treat by the handful or they are an amazing ice cream topper!