I’m not normally a huge fan of pumpkin seeds. I compare the experience to chewing bird seed with the shells still on. What I dislike probably more than pumpkin seeds is waste. I cringe when I have to toss food out. As it’s going into the trash or down the disposal I can hear my mother’s voice ring out, “There are people starving in Africa young lady!”
I’ve become such a make-it-from-scratch-yourself girl. Nothing, and I mean nothing, tastes better than fresh wholesome ingredients. That’s why every Fall I buy sugar pumpkins and make homemade pumpkin puree. I swear I never knew it was so easy.
If you have never made pumpkin puree from scratch, you really should. You would probably never use canned pumpkin again. I experimented with my first sugar pumpkin puree last year. Sugar pumpkins are smaller and sweeter and are used for baking and cooking as opposed to their larger counterparts that we all love to carve for Halloween.
To begin, wash any dirt or residue off your pumpkin. Slice and clean out the pulp and seeds. Quarter the halves and toss them into a boiling 1-2 inch water bath laden with 3 cinnamon sticks.
I cover the pot with a lid and let them steam until they are soft.
Let them cool, and scoop out the meat into a bowl and puree it with a food processor or immersion blender. Divide them into mason jars and freeze for later use. It really makes all the difference when you add a fresh ingredient to your recipe as opposed to a processed canned ingredient.
I detest waste and as I said above, pumpkin seeds just aren’t pleasing to my palate. The slimy seeds entangled in a stringy mess that lay lifeless in the colander always have me in a quandary. I literally was inches from tossing them in the trash, when I thought, hey, why not make them sweet instead of savory. There’s no rule that says they have to be salted. Others prefer theirs spicy.
And then, cinnamon streusel pumpkin seeds were born. These came out really well and tasted like a box of Cinnamon Toast Crunch. If they made Cinnamon Toast Crunch out of pumpkin seeds. Give em’ a try.
- Cinnamon Streusel:
- 1 Cup rinsed pumpkin seeds
- 5 tbsp brown sugar
- 2 Tbsp all purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 1 Tbsp butter
- Preheat oven to 325 degrees
- Mix all dry ingredients in small bowel and cut in butter.
- Mix well with spoon or clean hands.
- Toss about one cup of washed wet pumpkin seeds in mixture and coat well.
- Place and spread out on tin foil lined baking sheet.
- Bake for 20-25 minutes, until seeds start to puff up a bit. Mix/stir seeds halfway through cooking. Be careful not to burn.
- Cool and serve.
- *Tip- some people boil their seeds before baking, as it helps the seeds to bake faster and get crispier.