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The Silence of the Pumpkins

Would you care to guess how many seeds you get from a 53 1/2 lb pumpkin?


Go on…guess.


1 cup would be the correct answer.


Seems paltry for a fruit this size, but this is one of those super-mega pumpkins, the kind that people grow for massive size instead of flavor, shape and/or seed production.  If we grow pumpkins again (and that’s a BIG old “if”), we’ll aim for a more backyard-friendly size and a more eating-friendly variety.

Can’t say it hasn’t been interesting though.  And the compost pile is going to be hella rich in iron, zinc and phosphorus.


Meanwhile, Husband is happy with his roasted seeds.


Be…I’b hoding by dose.

Roasted Pumpkin Seeds

Start by boiling the seeds in salted water, this will both flavor them and ensure a nice crunch after they’re roasted.  Use 1 cup and 1 tbsp of kosher salt per 1/4 cup pumpkin seeds.  Bring it all to a boil then let simmer for 10 minutes.

Coat a sheet pan with a couple of tbsp of olive oil, and add seeds in a single layer.  Bake in a 400 degree oven for about 15 to 20 minutes, until brown and crispy.  Use a spatula and turn them every 5 minutes or so.  Let them cool before serving.

2 Comments on “The Silence of the Pumpkins”

  1. #1 Valeri
    on Jun 14th, 2009 at 3:13 pm

    I’m going to have to try this sometime-the roasted seeds. But not this year as I’m not growing pumpkins. Well I suppose I could buy one! Val

  2. #2 Caitlin
    on Jun 14th, 2009 at 6:56 pm

    I must be the laziest pumpkin seed roaster ever: I clean the pulp off them, dump them on a sheet pan, salt them, and bake them. Love them that way, although they do tend to be a combination of crunchy and chewy.

    Too bad y’all don’t eat pumpkin things: the pumpkin muffins I made w/ our homegrown sugar pie pumpkins last year were divine. And those smaller pumpkins do indeed make more seeds.


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