[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn’t tell me you were gonna kill it!
It’s the Great Pumpkin, Charlie Brown

When roasting this year’s pumpkin seeds, I drew inspiration from Ricki over at Diet, Dessert and Dogs.  Tired of plain ol’ pumpkin seeds coated with salt, I wanted to branch out into something more exotic and exciting.  My Asian-Inspired Pumpkin Seeds have a tangy bite that will keep you going back handful after handful.

Asian-Inspired Roasted Pumpkin Seeds

Seeds from one large pumpkin (washed & dried)
1 tablespoon Tamari Sauce
1 tablespoon Hot Pepper Sesame Oil
1/2 teaspoon Wasabi Powder
Sea Salt to taste

Preheat oven to 375 degrees.  Add pumpkin seeds in a single layer to a large baking dish.  Add all ingredients and mix thoroughly to coat seeds.  Roast for approximately 30 minutes (stir every 10 minutes) until liquid is absorbed.

Closeup Gluten Free Pumpkin Seeds