Crispy Roasted Pumpkin Seeds
Pumpkin seeds roasting in an open fire. Whoops! Wrong season 🙂 It’s fall y’all! There are pumpkins everywhere, and no fall is complete without roasting pumpkin seeds.
Whether you’re making pumpkin puree or carving Jack-o-Lanterns, you’re bound to find yourself with some fresh pumpkin seeds in October! Don’t throw away those seeds. Roasting pumpkin seeds is easy to do. These are crispy, salty, and addictive!
Do take your time with them. Some recipes may cook quicker, but those always come out too chewy! A small amount of oil combined with a low and slow roast is the trick to get pumpkin seeds nice and crispy.
Ingredients
- Seeds from a fresh pumpkin. They can be from a pie pumpkin or a Jack-o-Lantern pumpkin. You can actually use this same technique for any winter squash seeds.
- I like to use avocado or olive oil to add flavor and help get them golden and crispy.
- Salt, black pepper, smoked paprika, and garlic powder to season them. Feel free to mix up the seasonings to your liking!
How to roast pumpkin seeds
First you’ll need to clean a pumpkin! This recipe needs the seeds from a fresh pumpkin. The recipe calls for 1 cup of seeds, but you can double it if you’re pumpkin has more seeds.
Start by washing the seeds. Put them in a bowl and fill it halfway with water. Use you hands to separate the seeds from the stringy pumpkin. Discard the orange parts. Or compost them. Or feed them to the critters.
The seeds won’t be perfectly clean yet.
Drain the seeds into a colander and rinse them.
Repeat until the seeds are clean.
Now, time to get the pumpkin seeds nice and dry. Lay them out on a clean kitchen towel or paper towels. Use another towel to pat them dry.
Once the seeds are dry, it’s time to add oil and seasonings. Add the oil and salt.
Add the remaining seasonings and stir to coat the seeds.
Pro-tip: Change up the seasonings to suit your taste. Just make sure to use oil!
Arrange the seasoned seeds on a sheet pan. Bake them at 300℉ for 40 minutes. Stir them halfway through to help get them crispy. Remove from the oven and let them cool completely. They will crisp up as they cool
Store in an airtight container for up to a week.
More fall recipes
Crispy Roasted Pumpkin Seeds
Roasting pumpkin seeds is easy and fun! Use this method to ensure crispy and perfectly seasoned roasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 cup 1x
- Category: Nuts & Seeds
- Method: Roast
- Cuisine: American
Ingredients
- 1 cup of seeds from a fresh pumpkin
- 1 tablespoon oil (I like to use avocado or olive oil)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
Instructions
Preheat oven to 300℉.
- Wash the seeds: Put the unwashed pumpkin seeds in a large bowl and fill it halfway with water. Use your hands to separate the pumpkin seeds from the stringy flesh and pumpkin gunk. Remove the pieces of pumpkin and discard or compost it. Strain the seeds into a colander and rinse them. Repeat until the seeds are clean and free of pumpkin.
- Dry them well: Lay the pumpkin seeds in a single layer on a clean kitchen towel or paper towels, and use another towel to pat them dry. Once the seeds are dry to the touch, it’s time to season them.
- Season the seeds: In a mixing bowl, stir the pumpkin seeds, oil, salt, and spices until the seeds are evenly coated.
- Roast the pumpkin seeds: Arrange the seasoned pumpkin seeds in a single layer on a sheet pan. Bake at 300℉ for 40 minutes, stirring halfway through.
- Cool the seeds: Remove from the oven and cool completely. The seeds will crisp up as they cool.
Notes
Store at room temperature in an airtight container for up to one week.
Use this method for any variety of winter squash seeds!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 106
- Sugar: 0.2 g
- Sodium: 146.5 mg
- Fat: 9.7 g
- Carbohydrates: 1.8 g
- Fiber: 1 g
- Protein: 4.9 g
- Cholesterol: 0 mg
