Roasted Pumpkin Seeds
Carving pumpkins for Halloween is a timeless tradition, but what do you do with all the insides? Instead of tossing them in the bin, you can easily turn them into a delicious and healthy snack: roasted pumpkin seeds.
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With just a little oil and salt, you can transform fresh pumpkin seeds into a crunchy, satisfying treat that the whole family will enjoy. This simple recipe ensures you get the most out of every pumpkin, turning a messy part of carving into a culinary delight. Get ready to discover how simple it is to make this classic autumn snack right in your own kitchen.
How to Make Roasted Pumpkin Seeds
This straightforward recipe will guide you through turning your pumpkin's insides into a delicious, crunchy snack.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Yields: About ¾ Cup
Ingredients
- Seeds from one 8-inch pie or carving pumpkin
- 1 teaspoon vegetable oil
- ⅛ teaspoon salt
Equipment Needed
- 9x13 baking sheet
- Parchment paper
- Strainer
- Paper towels
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Step-by-Step Instructions
- Remove the Seeds: Start by scooping the insides out of your pumpkin. Separate the seeds from the stringy, pulpy bits. Don't worry about getting them perfectly clean just yet.
- Clean the Seeds: Place the seeds in a strainer and run them under cool water. Use your hands to wash away any remaining pumpkin pulp and stringy gunk.
- Dry the Seeds: Once clean, spread the seeds on a layer of paper towels and pat them dry. Getting them as dry as possible is crucial for achieving that perfect crunch when you roast them.
- Season the Seeds: Transfer the dry seeds to a small bowl. Add the vegetable oil and salt, then toss everything together until the seeds are evenly coated.
- Prepare for Baking: Line your 9x13 baking sheet with parchment paper. Spread the seasoned seeds in a single layer on the pan, making sure they don't overlap. This helps them roast evenly.
- Bake to Perfection: Place the baking sheet in an oven preheated to 350°F (175°C). Bake for about 15 minutes, or until the seeds are crunchy and lightly golden. Let them cool slightly before enjoying!
Tips for the Best Results for Roasted Pumpkin Seeds
Keep these simple pointers in mind to make sure your roasted pumpkin seeds turn out perfectly every time.
- Proper Storage: To keep your roasted pumpkin seeds fresh and crunchy, store them in a sealed container or zip-top bag at room temperature. They will last for up to one week in the pantry. Avoid freezing them, as it can affect their texture.
- Avoid Over-Browning: If your seeds start to turn brown, they might develop a slightly burnt taste that not everyone enjoys. They are still edible, but for the best flavor, aim for a light golden color.
- Seed Quantity Varies: The number of seeds you get can differ from one pumpkin to another, even if they are the same size. Don't be surprised if you end up with more or fewer seeds than this recipe yields. You can easily adjust the amount of oil and salt to match your quantity.
- Watch Your Temperature: Roasting at too high a temperature can cause the seeds to brown on the outside before they are fully cooked and crunchy on the inside. Stick to 350°F for the best results.
Your New Favorite Autumn Snack
Making your own roasted pumpkin seeds is a simple, rewarding, and delicious way to reduce food waste this fall. This recipe provides a fantastic base, but feel free to experiment with other seasonings like garlic powder, paprika, or cinnamon sugar for a different flavor profile. The next time you carve a pumpkin, remember that the best part might just be on the inside.
Roasted Pumpkin Seeds
Equipment
- Strainer
- Paper Towels
Ingredients
- 1 8- Inch Pie or Carving Pumpkin
- 1 Teaspoon Vegetable Oil
- ⅛ Teaspoon Salt
Instructions
- Remove the insides of your pumpkin.
- Place the seeds in a strainer to remove all the stringy gunk. Pat the seeds dry.
- Place the seeds in a bowl with the salt and oil. Toss to coat.
- Cover a 9x13 baking sheet with parchment paper and spread the seeds on the pan, making sure none overlap each other.
- Bake at 350 degrees fahrenheit for 15 minutes or until the seeds are crunchy, but not browned. Enjoy!
Notes
• If your seeds brown, they will still taste good, but not everyone will like the added "browned" flavor.
• The amount of seeds you will have in each pumpkin can vary from pumpkin to pumpkin. In other words, you could get the same size pumpkin I used and end up with more or less seeds than I did.
• If you cook your seeds at too high of a temp, it will brown them, but they won't be finished.
