Visit MaineToday's profile on Pinterest.

About The Author


Rhon Bell

Rhon Bell, an outdoor enthusiast, spends his time exploring the Maine Woods and documenting his journeys. Growing up in Aroostook County, he embraced the outdoor lifestyle at a young age. Living today near Portland, he spends weekends and week-long adventures hiking New England summits, canoeing the historic Maine waterways, and ice fishing for lake trout. Follow the journey as Window to the Woods discovers new destinations, and check out his other blog, Backwoods Plaid.

Send an email | Read more from Rhon

Window to the Woods with Rhon Bell
Posted: October 15, 2014

Pickin’ pumpkins & roastin’ seeds: My two best pumpkin seed snacks


When I was young (27) I liked to carve scary faces into my pumpkins. Now that I’m way more mature (29), I like to carve scary faces and then roast the seeds. I’m undecided which part of the experience I enjoy more – 1) choosing the pumpkin or 2) gutting it. Choosing the pumpkin is an adventure. You get to travel to a local farm, search the field for the perfect pumpkin and pick up some pumpkin whoopie pies on the way out, which never actually survive the drive home. But on that pumpkin patch you’re faced with serious options. Does that larger pumpkin have more seeds inside? Is that gigantic orange one in the corner filled to the brim or will it be a large, but empty and devastating discovery? It’s truly a lottery.

The lottery pays off in part 2, the gutting. You’ve already lugged that gigantic pumpkin from your trunk to the chopping block and now it’s time to gamble. You grab your carving knife and pierce the crown.  You cut that line as straight as possible, but somehow when your finishing thrust meets that original entry point – it’s always a half-inch off! That’s life. But when you remove the top to reveal a massive amount of pumpkin seeds – you’re now looking at what will help you survive the next three weeks of “The Voice.”

Below are my best two recipes for delicious pumpkin seed snacks:



SPICED PUMPKIN SEEDS  –  prep time 10 minutes

Preheat the oven to  275


2 cups pumpkin seeds

1 1/2 tablespoon melted margarine

1/2 teaspoon salt

1/8 teaspoon garlic salt

2 teaspoons of Worcester sauce

Mix thoroughly and place in shallow bake pan

Bake for 1 hour stirring occasionally



GARLIC PUMPKIN SEEDS  –  prep time 10 minutes

Preheat the oven to  350

Grease a cookie sheet

Place down one layer of pumpkin seeds

Coat lightly with sea salt and garlic powder

Bake 20 minutes



Up Next: