Page 16 - Betty Crocker - Halloween Cookbook

Peppy Roasted Pumpkin Seeds

PREP TIME: 5 Minutes • START TO FINISH: 35 Minutes • 8 servings (2 tablespoons)

1 cup pumpkin seeds from 1. Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and
fresh pumpkin fiber. Pat seeds dry with paper towels. Spread seeds in ungreased
2 teaspoons oil 15x10x1-inch pan. Drizzle with oil; stir to coat.
2 teaspoons taco seasoning 2. Bake 15 to 20 minutes, stirring once, until deep golden brown
mix (from 1-oz package)
and crisp.
3. Sprinkle warm seeds with taco seasoning mix. Cool 10 minutes or
until completely cooled before serving.

1 Serving: Calories 110; Total Fat 9g (Saturated Fat 2g); Sodium 50mg; Total Carbohydrate 4g
(Dietary Fiber 1g); Protein 4g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Medium-Fat Meat,
1 Fat Carbohydrate Choices: 0

Terrifying Tip

For more pumpkin fun, pop these in
the oven to roast while you carve your
pumpkin.

Betty Crocker Halloween Cookbook 14 • Bewitching Bites & Drinks
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