Roasting Pumpkin Seeds
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.
Servings 8
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.
Video
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.
