Roasting pumpkin seeds is one of our favorite fall activities! Save the seeds when carving pumpkins to make roasted pumpkin seeds for a delicious snack.
Every year my kids want me to buy pumpkins for them to carve and not for the reasons you might think. They are way more interested in roasting pumpkin seeds than they are in the actual carving of the pumpkins.
Roasted pumpkin seeds are a healthy snack that is high in protein and fiber, plus they have healthy fat, magnesium, zinc, and iron.
How to Prepare Pumpkin Seeds For Eating
Step One: Remove Top
Cut the top or bottom off of the pumpkins using a sharp kitchen knife or a serrated knife meant for cutting pumpkins.
Step Two: Pulp
Inside the pumpkin are the seeds are intertwined with fibrous stands of pumpkin pulp. Use the flat edge of a sturdy spoon or spatula to scrape the pulp away from the pumpkin.
Step Three: Scoop
Scoop out the pumpkin seeds leaving behind as much of the pulp as possible. This will make the next step easier!
Step Four: Rinse
Put the seeds (and any of the pulp still sticking to them) into a large colander. Put the colander in an empty sink under running water.
While rinsing the seeds, separate the pulp from the seeds and discard it.
What To Do With Pumpkin Seeds Before Roasting
Step Five: Prep
Option One: Boil Pumpkin Seeds Before Roasting
Boiling the pumpkin seeds in salt water helps to get some of the salt inside the shell, is supposed to make the pumpkin seeds easier to digest, and helps the outer shell get crispier when roasted. Pour the seeds into a large pot. Add water and salt. Bring to a boil over medium heat. Turn heat to low and simmer for 10 minutes. Drain well before roasting.
Option Two: Soak Pumpkin Seeds Before Roasting
Soaking the pumpkin seeds in salt water also helps to get some of the salt inside the shell, is supposed to make the pumpkin seeds easier to digest and helps the outer shell get crispier when roasted. But this method takes much longer. Pour the seeds into a large pot. Add water and salt. Soak in salt water overnight. Drain well before roasting.
Option Three: Roasting Pumpkin Seeds Without Salt Water
If you are in a hurry and don’t have time for the salt water, the roasted pumpkin seeds will still be delicious!
Skip the salt water and move right into adding the oil and seasoning as seen below.
Instructions for Roasting Pumpkin Seeds
Step Six: Seasonings
Put the drained pumpkin seeds into a bowl. Stir in olive oil and seasoning.
Roasted Pumpkin Seeds Seasoning Options
You can use any of your favorite seasonings or combination of seasonings and spices.
Savory pumpkin seeds options include Cajun seasoning, chipotle, dill, parmesan, ranch seasoning (like this recipe), garlic, sea salt, seasoned salt, black pepper, rosemary, oregano, or cayenne pepper.
Sweet pumpkin seeds options include brown sugar or granulated sugar with cinnamon, cocoa powder, pumpkin spice, nutmeg, cloves, or ginger.
Add additional flavor try one of these options: melted butter, lime juice, lemon juice, vinegar, Worcestershire sauce, maple syrup or honey.
Or skip with seasonings and use BACON for the flavor making these fabulous bacon roasted pumpkin seeds.
Step Seven: Foil Divider
When roasting pumpkin seeds of more than one flavor, use aluminum foil to make divided sections in a large rimmed baking sheet. Put one flavor in each section.
Step Eight: Roast
Bake the pumpkin seeds at 375° for 25-30 minutes, stirring and turning the seeds every 5 minutes, until golden and crunchy.
Store the roasted pumpkin seeds in an airtight container.
Recipe Tips
1. Do I have to boil the pumpkin seeds or soak them overnight before baking? No, you don’t have to but doing so will result in crunchier, more flavorful pumpkin seeds.
2. Should I dry the pumpkin seeds before roasting them in the oven? Try to drain the pumpkin seeds well in the colander, but don’t worry about getting them perfectly dry.
3. How should I store the roasted pumpkin seeds? In an airtight container or ziptop bag at room temperature or in the refrigerator.
4. Can I use this same method to roast seeds from acorn squash or butternut squash? Yes, but the cook time will vary since they are smaller seeds. Since you are stirring every five minutes during roasting, watch them carefully and remove when they are toasted.
More Pumpkin Seeds Recipes
Roasting Pumpkin Seeds
Video
Ingredients
- 1 large pumpkin
- 2 cups water
- 2 tablespoon salt
- 1 1/2 tablespoon olive oil
- 1-3 teaspoon seasonings or spices of choice
Instructions
- Cut the top or bottom off of the pumpkins using a sharp kitchen knife or a serrated knife meant for cutting pumpkins.
- Use the flat edge of a sturdy spoon or spatula to scrape the pulp away from the pumpkin.
- Scoop out the pumpkin seeds leaving behind as much of the pulp as possible.
- Put the seeds (and any of the pulp still sticking to them) into a large colander. Put the colander in an empty sink under running water. While rinsing the seeds, separate the pulp from the seeds and remove it.
- Pour the seeds into a large pot. Add water and salt. Bring to a boil over medium heat. Turn heat to low and simmer for 10 minutes. Drain well before roasting.
- Put the drained pumpkin seeds into a bowl. Stir in olive oil and seasoning or spices of choice.
- Pour into a foil-lined rimmed baking sheet. When roasting pumpkin seeds of more than one flavor, use aluminum foil to make divided sections in a large rimmed baking sheet. Put one flavor in each section.
- Bake the pumpkin seeds at 375˚F for 25-30 minutes, stirring and turning the seeds every 5 minutes, until golden and crunchy.
- Store in an airtight container or ziptop bag at room temperature or in the refrigerator.
Notes
- Savory pumpkin seeds options include Cajun seasoning, chipotle, dill, parmesan, powdered ranch, garlic, sea salt, seasoned salt, black pepper, rosemary, oregano, or cayenne pepper.
- Sweet pumpkin seeds options include brown sugar or granulated sugar with cinnamon, cocoa powder, pumpkin spice, nutmeg, cloves, or ginger.
- Add additional flavor try one of these options: melted butter, lime juice, lemon juice, vinegar, Worcestershire sauce, maple syrup or honey.
