I needed some pumpkin puree to make pumpkin pies so I made some myself with two sugar pie pumpkins. I saved the seeds and roasted them with turmeric and they are so delicious I had to share them with you!
Roasted Turmeric Pumpkin Seeds
- Seeds from 2 sugar pie pumpkins (about 1 1/2 cups)
- 1 tsp turmeric (where to buy)
- 1 tsp celtic sea salt (where to buy)
- 1 Tbsp melted ghee or coconut oil (where to buy)
Preheat oven to 270 degrees F.
Rinse the pumpkin seeds in a bowl of cool, filtered water. You can soak overnight with a Tbsp of salt. I did not because on Halloween I saved my seeds and soaked them and then forgot about them. They molded! I decided for this round I better roast them while they were fresh on my brain!
Drain the seeds from the water. Add in the turmeric, salt, and melted ghee and stir to coat. Spread the seeds on a roasting pan lined with a parchment paper.
Roast for about 30-40 minutes. Keep a close eye on them because once they are nice and toasty brown they can burn quickly!