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Cajun Spiced Pumpkin Seeds

This Halloween was the first one that we've actually carved a pumpkin as a fam. I drew the face on, William did the knife work. We even got Adrienne to stick her pudgy hands in the "punkin patch" to pull out some seeds. She quickly lost interest (natch), and I had to finish her job. 

We did our carving with our friends, and I demanded that we all save our seeds. I've always loved snacking on pumpkin seeds, and now I was finally going to make my own. I stood in the kitchen for at least an hour and a half cleaning the seeds. I made sure to get all the pumpkin pulp out, but found out later that wasn't necessary.  It's okay, though. It was therapeutic cleaning those seeds. Like I was living the farm life and hulling purple hull peas for supper. Okay, not quite. But you get the picture.

The seeds came out super yummy. I got them a little too toasted, but let's be serious now. I'll more than likely eat all of them myself anyways.

Cajun Spiced Pumpkin Seeds
|| ingredients ||
1 cup Pumpkin Seeds (I had four cups so I just quadrupled this recipe)
1 teaspoon Cajun Seasoning
1 teaspoon Rib Rub (optional)
1/4 teaspoon Paprika
1 teaspoon Garlic Powder
2 dashes of Worcestershire Sauce
1 teaspoon Dale's 
1 tablespoon melted Butter

- Get as much pumpkin pulp out from the seeds and then rinse well. Put pumpkin seeds in a bowl.

- Combine the Cajun seasoning, rib rub, paprika, and garlic powder in a bowl. Mix together.

- Melt the butter. Add the Worcestershire Sauce and the Dale's into the butter. Stir. Pour over seeds and stir.

- Pour mixed seasonings over seeds. Stir. Pour seeds onto a baking sheet and place in an oven at 300 degrees for about an hour. Turn seeds every ten minutes or so. And make sure to watch them. I toasted mine a little too much...

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