Pumpkin Seeds Two Ways

We went pumpkin picking this past weekend and it was so much fun. I love pumpkin seeds, but they are very simple so I decided to try out two new recipes for pumpkin seeds to spice things up a little. You can find the original recipes here. 

Ingredients: 
Sweet & Spicy Pumpkin Seeds
-1 egg white
-1/4 cup natural cane sugar
-1/2 teaspoon cayenne pepper
-scant 1/2 teaspoon fine grained sea salt
-1 cup fresh pumpkin seeds

Black Tea & Butter Pumpkin Seeds
-1 teaspoon (black) tea
-3 tablespoons unsalted butter, melted
-scant 1/2 teaspoon fine grained sea salt
-1 cup fresh pumpkin seeds

Here's our pumpkin, we needed to keep it safe on the way home.

Look at all of those seeds.

Rinse the seeds well and leave them out to dry a little.

I left my seeds on the counter for a few hours. 

For the Sweet and Spicy Seeds: Mix all of the ingredients in a bowl and then strain. You really need to try to get all of the egg white off of the seeds. Spread in one layer on a lined baking sheet and bake for 12 minutes at 350. Sprinkle with more cayenne and sugar once the seeds are out of the oven.

Sweet and Spicy.

As you can see I didn't quite get all of the egg white off of the seeds, but overall these were really good. There was a little bit of heat and a nice sweetness. If you have a pumpkin with a lot of seeds divide some out and try this recipe.

For the Black Tea & Butter Seeds: Grind the tea up finely (I used a bowl and the back of a spoon), coat the seeds in butter and sprinkle them with a little black tea. Spread the seeds in a single layer on a lined baking sheet and bake for 12 minutes at 350. Sprinkle with more tea once the seeds come out of the oven.

Black Tea & Butter Seeds.

The black tea seeds were okay, there was more flavor than traditional pumpkin seeds with salt have, but I think the sweet and salty seeds were much better. I just used a simple blend of black and orange pekoe tea, I think if you had a more flavorful blend of tea then these would be much better.

Happy pumpkin carving :)