How to Roast Pumpkins Seeds

Roasted Pumpkin Seeds are a delicious and healthy snack and this simple recipe shows you how to prepare and roast pumpkin seeds. The next time you carve Jack o’ Lanterns or use fresh pumpkins in your favorite harvest recipes, don’t throw out the pumpkin seeds. Roasted pumpkins seeds make a wonderfully crunchy and nutritious snack. Enjoy them au naturel or season with salt, pepper or your favorite spices for more extra flavor. Eat the roasted pumpkins seeds whole–including the hull or extract the kernel (an addicting activity that requires splitting the shell using your teeth). Either way, roasted pumpkin seeds are scrumptious and full of protein, fiber and essential nutrients like magnesium, copper, and zinc. Happy Snacking!

Notes on the Roasted Pumpkin Seeds Recipe, Tips and Tricks

Any edible pumpkin works in this recipe, the large carving ones or the small pie pumpkins. Carving pumpkins weighing about 10-15 pounds yield about 2 cups pumpkin seeds. Smaller pie pumpkins weighing 1 1/2 – 2 1/2 lbs yield about 2/3 cup seeds.

The trick to removing the seeds from the stringy core is to soak everything in water. The water helps to untangle the seeds and will make it easier to pluck the seeds from the fibers.

After washing the pumpkin seeds, be sure to drain well and then pat dry with a paper towel. Excess water may increase the roasting time and may even make the pumpkin seeds soggy.

I love these pumpkin seeds just as they are, but you can add any additional flavorings or seasonings to make the pumpkins seeds sweet, savory or spice. Add the flavorings and seasonings to the cleaned and dried seeds and combine well. Then bake as directed below.

Store the roasted seeds in an air-tight jar for up to 3 months.

Roasted Pumpkin Seeds

Ingredients

1 pumpkin, carving or pie

Directions

Preheat the oven to 325 F (163 C).

Wash the pumpkin with warm water and pat dry with a kitchen towel.

Cut off the ends of the pumpkin and discard.

Cut the pumpkin in half.

Using a large spoon, scrape the stringy core containing the seeds, separating it from the pumpkin body.

Transfer the fibrous core and seeds to a medium colander with a bowl underneath.

Fill the colander and bowl with cold water. Swirl the fibrous core in the water to untangle the strands.

Pluck the seeds from the pumpkin fibers and transfer into a small bowl. (Discard the fibers.)

Wash the pumpkins seeds by rinsing with cold water.

Drain well and then pat the seeds dry with a paper towel.

Transfer the seeds to a baking tray.

Bake for 20-25 minutes. Stir the seeds every 5 minutes so they roast evenly.

Remove from the oven and let cool for 15 minutes before enjoying.

Yields: 2/3 – 2 cups

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How To Roast Pumpkin Seeds

Course: Snack

Cuisine: American, Asian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 100 kcal

Author: Trang

Roasted pumpkin seeds are a delicious and healthy snack and this simple recipe shows you how to prepare and roast pumpkin seeds. The next time you carve Jack o' Lanterns or use fresh pumpkins in your favorite harvest recipes, don't throw out the pumpkin seeds. Roasted pumpkins seeds make a wonderfully crunchy and nutritious snack!

Ingredients

• 1 pumpkin carving or pie

Instructions

1. Preheat the oven to 325 F (163 C).
2. Wash the pumpkin with warm water and pat dry with a kitchen towel.

3. Cut off the ends of the pumpkin and discard.

   

4. Cut the pumpkin in half.

   
5. Using a large spoon, scrape the stringy core containing the seeds, separating it from the pumpkin body.
   
6. Transfer the fibrous core and seeds to a medium colander with a bowl underneath.
   
7. Fill the colander and bowl with cold water. Swirl the fibrous core in the water to untangle the strands.
   
8. Pluck the seeds from the pumpkin fibers and transfer into a small bowl. (Discard the fibers.)
   
9. Wash the pumpkins seeds by rinsing with cold water.
   
10. Drain well and then pat the seeds dry with a paper towel.
    
11. Transfer the seeds to a baking tray.
    
12. Bake for 20-25 minutes. Stir the seeds every 5 minutes so they roast evenly.
    
13. Remove from the oven and let cool for 15 minutes before enjoying.
    

Notes, Tips & Tricks

• Any edible pumpkin works in this recipe, the large carving ones or the small pie pumpkins. Carving pumpkins weighing about 10-15 pounds yield about 2 cups pumpkin seeds. Smaller pie pumpkins weighing 1 1/2 - 2 1/2 lbs yield about 2/3 cup seeds.
• The trick to removing the seeds from the stringy core is to soak everything in water. The water helps to untangle the seeds and will make it easier to pluck the seeds from the fibers.
• After washing the pumpkin seeds, be sure to drain well and then pat dry with a paper towel. Excess water may increase the roasting time and may even make the pumpkin seeds soggy.
• I love these pumpkin seeds just as they are, but you can add any additional flavorings or seasonings to make the pumpkins seeds sweet, savory or spice. Add the flavorings and seasonings to the cleaned and dried seeds and combine well. Then bake as directed below.
• Store the roasted seeds in an air-tight jar for up to 3 months.