We had watched a Good Eats episode in which Alton Brown makes “pumpkin pie” in the style of the colonialists. The pumpkin pie is not pumpkin pie as most Americans know it, in fact it was a bit more of a pumpkin soup. And while the presentation was fun and the flavors good (though very subtly pumpkin), the best thing that came from the attempt at his recipe was what I did with the pumpkin seeds that were left over from gutting the pumpkin. It’s no secret that this Texas girl loves spice and citrus. My chipotle lime pumpkin seeds (or pepitas as they are known) are a good dose of Tex Mex flavor in a crunchy little package.
1 1/2 cups Pumpkin Seeds
1 1/2 tablespoon Olive Oil or Vegetable Oil
2 teaspoons Chili Powder
1 teaspoon Chipotle Powder
1 teaspoon Cumin Powder
1/2 teaspoon Garlic Powder
1 tablespoon Salt
2 teaspoons Lime Zest
Preheat your oven to 375°F.
After gutting your pumpkin (you are going to make your own pumpkin puree for your Christmas pie, right? No? Well, okay, just remember this recipe next Halloween then), rinse all of the gooey, stringy bits off the seeds and let them dry out a bit.
Mix together your spices, lime zest and salt in a medium sized bowl. Add in the pumpkin seed and the olive oil and toss to evenly coat. Spread the pumpkin seeds out in a single layer on a parchment lined sheet pan and put in the oven. Bake for 18 – 25 minutes or until the pumpkin seeds are a nice golden brown. Remove from oven and allow to cool enough to handle, then go to town.
Tips and Tricks:
Pumpkin seeds are a pretty neutral canvas, feel free to experiment with your own favorite flavors.
Pumpkin seeds would be a nice garnish to a pumpkin soup.
If you do want to roast your own pumpkin flesh for a very homemade pie try this: link http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe/index.html
This recipe makes enough for 2 to 4 people to snack on, depending on your appetite.