Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.
Put the seeds in a colander and rinse under cold water, dry them
If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”