Good news, roasting fresh pumpkin seeds is super easy! Try out some of our favorite spice blends and take your pumpkin seeds to another spiritual plane this season by infusing them with cannabis. If you aren’t up for making your own infused coconut or olive oil there are a number of life-hacks available at our stores for infusing your seeds and without all the effort. Stop by one of our locations to pick up one or some of these ready-to-go options:
- Olio Cannabis Infused Oil: Olio olive oil contains 25mg THC per tablespoon, so use accordingly and substitute regular olive oil or butter in your recipe to reach your desired potency.
- Topi-go: Sold as a topical-booster, these potent drops are made with fully activated THC and food-grade coconut oil, so if some happened to fall into your pumpkin seeds, it wouldn’t be the worst 😉 Each tiny dropper bottle contains at least 300mg of THC, but check the package for specific potency details and adjust your recipe accordingly. Topi-go is also available in CBD rich potencies like 1:1 and 20:1 if that’s more your style.
- Double Delicious Whole Plant Extract: An activated concentrate that comes in a syringe style package. This option is quite thick but melts nicely into butter or oil when mixed vigorously over low heat. If you are looking for some strain-specific THC options or CBD options at a super affordable price, this might be a great bet.
Something wicked tasty this way comes:
Once you remove the seeds from your pumpkin, prep them by cleaning them in a strainer to remove all that orange pumpkin goo.
Pat dry and spread the seeds on a baking sheet. Apply oil and the seasoning of your choice (recipes below)!
By rule of roasting thumb, we’ve found that 1 tbsp of oil per cup of fresh pumpkin seeds produces great results. Roast at 350F for 15-20 mins or until golden brown.
Roasting Tips:
- Make sure to get as much water off of the seeds as possible after rinsing them but before you add oil and your spices of choice.
- Don’t forget to set the timer!
- Set another timer halfway through so you can stir the seeds and ensure even roasting.
- Spread the seeds out on a baking pan so they are in a single layer.
- If you don’t like to eat the hulls and your mission is to separate all the seed “meat” with your teeth, soaking the pumpkin seeds in water overnight helps them puff up and break apart easier.
Spicing Suggestions:
The classic salt and pepper route is always delicious, but we tend to think outside the box here at Dockside, so if you are feeling something with a little more flair, try one of our favorite spice blends below:
Spicy Classic
- 1/2 tbsp garlic powder
- 1 tsp cayenne
- 1 tsp chili powder
Zat’ar
- 1 tbsp thyme
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp sesame seeds
- 1 tbsp sumac
- 1 tbsp salt
Montreal Steak
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp onion powder
- 1/2 tbsp coriander
- 1/2 tbsp dill
- 1/2 tbsp pepper flakes
Cajun
- 1 1/2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tsp Worcestershire sauce
- 1/2 tbsp oregano
- 1 tsp thyme
- 1/2 tbsp black pepper
- 1 tbsp salt
But don’t stop here, go wild! The world is your oyster. Find inspiration globally. Who knows? Fish sauce, lime, garlic, and sugar spiced pumpkin seeds might be the bee’s knees. We’ll have to try it!
