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Roasted Pumpkin Seeds




Don’t throw those pumpkin seeds out after you carve your pumpkins for Halloween. Toss them in some oil and salt and let your Traeger create a fun and healthy wood fired snack.


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  • 1 Whole pumpkin, seeds removed and reserved

  • olive oil or vegetable oil

  • Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1

    As soon as possible after removing the seeds from the pumpkin, rinse pumpkin seeds under cold water in a colander and pick out the pulp and strings.

    • 1 Whole pumpkin, seeds removed and reserved

  • 2

    Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    • As Needed olive oil or vegetable oil

  • 3

    Place the baking sheet with the seeds on the grill grate, close the lid, and smoke for 20 minutes.

    180 ˚F

  • 4

    Sprinkle your seeds with salt and turn the temperature on your grill up to 325℉. Roast the seeds until toasted, about 20 minutes. Check and stir seeds after the first 10 minutes.

    325 ˚F

    • To Taste Jacobsen Salt Co. Pure Kosher Sea Salt

  • 5

    Seeds will be brown because they were smoked before being roasted. Enjoy!

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