Chef Erin Brew’s Sweet & Savory Pumpkin Seeds {Recipe}

What do you do with all the seeds inside the pumpkins your kids carve? Why not treat this new take on your classic roasted pumpkins seeds. A healthy treat that’s the perfect antidote to all the sweet treats so prevalent this time of year. This recipe comes to us from Chef Erin Brew, the executive pastry chef at the Fairmont Chicago.

savory and sweet pumpkin seeds

Pumpkin Seed Recipe

Sweet & Savory Pumpkin Seeds
All seeds from a medium sized pumpkin
2T Salt (for water)
1T Olive oil
Savory spice mixture:
½  teaspoon curry powder
½  teaspoon ground coriander
¼  teaspoon cayenne
½  teaspoon salt
Sweet spice mixture
¼  tsp cinnamon
¼  tsp nutmeg
½  tsp sugar
pinch salt
pumpkin seed recipe
Photo Credit: Chef Erin Brew, used with permission
  1. Preheat oven to 400°F.
  2. Remove the seeds from the pumpkin and rinse under lukewarm running water.
  3. Fill a small saucepan 1/2 way with water and add the seeds.  Add 2 tablespoons of salt. Bring to a boil then reduce to a simmer.  Cook for 10 minutes. Remove from heat and drain.
  4. Toss seeds with Olive Oil and spices.  Spread seeds out over a roasting pan, all in one layer. Bake on the top rack.  After about 10 minutes, give the pan a shake to move seeds around.  Continue baking until the seeds begin to brown. Remove from oven and cool.   Taste and add a bit more seasoning mix or salt if desired.

What’s your favorite way to eat pumpkin seeds? Sweet or savory?

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About Melissa Haak 906 Articles
Melissa is mom to 4. She used to dream of traveling the world, now she dreams of a clean kitchen. She can be found on most social media sites as @PBinmyHair because with this much hair and four kids, you're bound to find something in it.

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