About this recipe: These pumpkin seeds are crunchy, with just the right amount of seasoning. Pumpkin seeds are sprinkled with fish seasoning and then slow baked. A great snack to grab on the go.
seeds are fuller and plumper if soaked in salt water for at least 2 hours! - 16 Oct 2008 (Review from Allrecipes US | Canada)
I took the seeds from 2 large pumpkins and rinsed them off in water in a colander. then I poured some vegetable oil in the colander and quickly swished the seeds around to coat them. you could do this easier in a bowl but I was hurrying. I then spread them on two large cookie sheets with parchment paper on them and liberally sprinkle McCormick's Season All (seasoned salt) and then bake in the oven at 300. I put one sheet on the bottom rack and the other on the top rack and swtich them every 15 min. total roasting time is about 45 or so as I like mine on the crispier side. I do not take the time to remove every shred of pumkin from the seeds as that is my favorite part when it roasts. it is a nice addition to the crunch of the seeds to have the "fried" pumpkin strands there too. - 03 Nov 2008 (Review from Allrecipes US | Canada)
This was very good! Okay...I didn't have any Old Bay Seasoning, so I used seasoned salt instead. I loved it!!! Never thought to use anything but plain old salt. Now I'll have to try other pumpkin seed recipes. Maybe I'll use smoked paprika next time! Also...I didn't need to use any oil because I lined a cookie sheet with parchment paper. Worked great! - 26 Oct 2008 (Review from Allrecipes US | Canada)