Peeling a pumpkin seed?

Hi,

Is there an easy and fast way to do this?

Regards,

What are you peeling off of it? I never thought of them as having more than one piece.

We've given up on them for this reason; if you bake instead of deep-frying, the shells are somewhat indigestible. I don't have a real problem with frying them in theory, but I've usually got so much else going on when we have pumpkin guts in the house that I called it quits with the seeds.

My advice is go buy them shelled from a Mexican grocery.

Okay, now I remember. Big flat white shell, little beige-gray nugget in the middle. I was trying to think of like a thin paper on the outside or something.

Hi,

At least six cups of pumpkin seeds and no good method revealed on how to peel them. I went looking once more via Google hoping to find my solution. Googling 'Peeling pumpkin seeds,' I found my post as the sixth reference on the first page.

Finding no satisfactory answer, I followed a blog to a Whole Foods website that suggested boiling 2 cups of pumpkin seeds in 4 cups boiling water and 1 tablespoon sea salt for 10 minutes. The idea is to evenly distribute the salt.

Drain, pat dry the pumpkin seeds and dump in a medium bowl. To every two cups of pumpkin seeds, toss with 1 tablespoon olive oil. If you want sweetly dressed pumpkin seeds, then add 1-1/2 tablespoon brown sugar, 1 teaspoon each of cinnamon, ginger and clove. I amended this to 1 teaspoon cinnamon, 1/2 teaspoon ginger and skipped the clove, because it can be overwhelming often. Spread pumpkin seeds on a cookie sheet and bake for one hour at 250 degrees. After one hour, I thought they were still too damp, so I raised the heat to 300 degrees for another half hour.

They also had a savory suggestion for coating the nuts: mix 1/2 teaspoon each of garlic salt, cumin, coriander and cardamom with seeds.

I considered using some quatra epices, because it seems to better balance out the varying competitive flavors than the seasoing suggested by Whole Foods:

Quatra Epices
2 tablespoons (1/8 cup) white peppercorns - I used black
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon (about 12) whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
A few pieces of allspice

I decided this time to go sweet, because I often associate pumpkin seeds as a salty snack rather than sweet. Sweet it is for a change of pace.

Regards,

I used to think you couldn't eat the shell of the seed but in our latest batch of baked pumpkin seeds, I ate them and wound up fine!

Here is a great recipe for baking pumpkin seeds: http://chewonthatblog.com/2008/10/29/pumpkin-seeds-in-5-easy-steps/