Spicy Roasted Pumpkin Seeds
- Seeds from one large pumpkin, about 1 cup
- 1 teaspoon olive oil
2 teaspoons Morton & Bassett Chipotle Chili Powder
1/2 teaspoon Morton & Bassett Ground Cumin
- Salt to taste
- Preheat oven to 350F. Cut open pumpkin and harvest seeds, removing as much of the pumpkin pulp as possible. In a bowl, mix the pumpkin seeds with the olive oil, chipotle chili powder, cumin, and salt. Coat seeds well. Spread the seeds in a single layer on a lined baking sheet and roast for 30 minutes, stirring occasionally until golden brown.