Last weekend my husband and I, along with Tyler and Katie, went to Evan’s Orchard to find some good pumpkins, and of course to get some good apple cider. Katie had never carved a pumpkin before so she was really excited. It was really fun to go out into the pumpkin patch to pick our own pumpkin. It was a very windy day, but so beautiful!

We started carving the pumpkins whenever we got home. I took that picture above…. I’m very proud of myself.

This one is mine, the eye broke. :( Sad.

Pumpkin line up: Katie’s happy pumpkin, Justin’s Storm Trooper, and my evil pumpkin. We didn’t get a picture of Tyler’s, he did the Ray’s logo. Sorry Tyler, you did a great job!

And when you carve pumpkins you can’t just throw away all those wonderful pumpkin seeds. So I took all of our seeds and roasted them.

 Don’t those just look good? This recipe just adds a little heat not very much and makes a great snack. Happy Fall and Happy Carving!!

Spicy Pumpkin Seeds

By: Aromatic Delights

Print Recipe


  • 3 cups pumpkin seeds
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


Warm over to 150 degrees. Separate the seeds from all the stringy pumpkin guts and rinse the seeds with water and toss to get most of the pumpkin off the seeds. Drain and measure out 3 cups of seeds. Place seeds on a rimmed baking sheet. Place in a 150 degree oven to dry for 15 – 20 minutes, tossing every 5 minutes. When seeds feel dry take seeds out of oven, preheat oven to 350 degrees. Toss seeds with oil. In a separate bowl mix together chili powder, salt, paprika, and cayenne pepper. Sprinkle over seeds and toss to coat. Bake at 350 for 15 – 20 minutes or until seeds are dry.


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