Thick Brush Stroke

Smoked Pumpkin Seeds

Cravethegood.com

Allyson Letal

Recipe developer and Chief Pellet Burner at Crave The Good.  Disciple of the No Carb Left Behind movement. 

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Your Guide

Soaking the seeds in salted water for a couple of hours will help absorb the smoke flavor and also help the seeds get nice and crispy!

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Carve

Cut off the top of the pumpkin and begin harvesting the stringy flesh inside. 

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Squeeze

Separate the seeds from the stringy insides by squeezing. The seeds will pop right out of the gooey guts. 

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Rinse

Rinse the seeds well under cool running water to remove any leftover pulp.

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Soak

Fill a bowl with cold running water and toss in a pinch of salt. Soak seeds in salted water for 2-3 hours. 

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Spread

After soaking, remove the seeds, dry well on a clean kitchen towel and spread on a baking sheet. 

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Drizzle + Toss

Drizzle seeds with olive oil, season with salt or your favorite BBQ rub and toss to coat. Rest while smoker preheats to 180f. 

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Smoke + Stir

Smoke seeds at 180f for 20 minutes then increase heat and smoke until crunchy! 

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Cool + Store

Allow smoked pumpkin seeds to cool before transferring to storage containers. 

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ADVICE

"These pumpkin seeds are so darn good, here's some serving suggestions!  – add to a salad for a nice smokey crunch – add to trail mix – add to energy balls or bars – eaten plain – in granola

Allyson Letal

More Smoked Recipes 

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