I carved three pumpkins tonight, and the seeds are drying in the sink. In a few hours, I will spread them in a heavily buttered cookie pan and put them in the oven.

Seeds from three pumpkins, rinsed and drying in a colander!
Seeds from three pumpkins, rinsed and drying in a colander!

It’s important to rinse the seeds completely, and to make sure no pumpkin “goo” is sticking to any of them. Pumpkin goo will affect the taste of the toasted seeds, and not in a good way.

Where did I get all these pumpkin seeds, you may ask. Easily answered.

I am no artist, obviously.
I am no artist, obviously.

And here.

Still not an artist.
Still not an artist.

There is a third carved pumpkin out on the porch, but it’s already dark so I can’t take a picture of it. Just imagine a really huge pumpkin with pretty much the same face as the others. Remember, I am no artist.

Toasted pumpkin seeds are a seasonal treat, and well worth waiting for. With butter and salt, the seeds are super good, but here at Texas Pepper Jelly, we think our recipe is even better.


Seeds from three pumpkins – about four cups
1/2 stick butter – not margarine, and not oil. Butter.
Salt to taste
Any flavor of Texas Pepper Jelly

What to do:

Rinse and strain the pumpkin seeds until every shred of goo is gone. Then rinse some more because there will always be a little more goo. Let the colander of pumpkin seeds sit in the sink for a few hours to drain completely and dry out.

After a few hours, heavily butter a large cookie sheet, the kind with short sides so the butter won’t drip off and mess up your oven.

Set your oven to 350.

Spread the seeds over the pan in as thin a layer as possible for your pan’s size.

Place on top rack and set your timer for fifteen minutes.

After fifteen minutes, remove pan from oven and dot with butter.

Put the pan back in the oven for another 20 minutes. Check after fifteen minutes to make sure the seeds are not getting too brown.

Don’t worry if some of the seeds pop. That’s a good sign.

When the seeds are slightly brown, remove from oven.

When the seeds are still warm, put them in a large bowl and toss with the pepper jelly until coated. Seeds should not be so hot as to cook the pepper jelly, but should be warm enough to melt it. Some people like to heat the jelly in the microwave and pour it over the seeds, like butter over popcorn, but I like to watch the pepper jelly slowly melt into the seeds in the bowl. Your call.

Give everybody a towel for a napkin and dig in. These are absolutely delicious.