Roasted Pumpkin Seeds
When carving pumpkins, don't throw out those insides because they make delicious Roasted Pumpkin Seeds! All it takes is a bit of salt, oil, and washed pumpkin seeds to make a crunchy, healthy treat that even the kids will love. Get the most out of every pumpkin!
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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
• Store in a sealed container or baggie, in the pantry, for up to 1 week. Do not freeze.
• 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.
• 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.