Easily make your own Roasted Pumpkin Seeds to enjoy all throughout Fall! Learn the best way to separate the white seeds from the pumpkin flesh, then season and bake them in the oven to toasted perfection. Snack on these deliciously healthy morsels, or use them as a crunchy addition to soups, salads, and more!
After recently discovering how easy it is to make Homemade Pumpkin Puree from fresh pumpkins, I was left with a TON of raw seeds.
Not wanting to waste any food, I decided to roast them up in the oven.
And boy am I glad I did!
Even with the most basic of seasoning ingredients, a little oil and salt, they came out so crunchy and had a wonderful toasty, and almost nutty, flavor.
They were so good that the hubby devoured them within the first 24 hours!
So whether you have some seeds leftover after carving for Halloween, or just made a fresh batch of puree, this easy roasted pumpkin seeds recipe is just what you need!
Ingredients
The simple ingredients you need to make this roasted pumpkin seeds recipe include:
- Pumpkin Seeds. You’ll need 1 ½ cups of pumpkins seeds. A 3-pound pumpkin will yield roughly ¾ cup of seeds. Use either 2 pie pumpkins or one large carving pumpkin to get the correct amount of seeds.
- Oil. Olive oil will give the seeds a slightly more robust flavor, while avocado oil is milder and will allow the seasoning ingredients to shine.
- Seasonings. Even just a little bit of salt is enough for an incredible taste! Mix things up with a ton of other options depending on if you want sweet, spicy, or savory pumpkin seeds. (Read more about this below.)
How to Bake Pumpkin Seeds
The basic steps for making roasted pumpkin seeds are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Scoop out the Seeds
Cut each pumpkin in half lengthwise (if using pie pumpkins for making pumpkin puree) or cut around the stem and remove it as a “lid” (if making a Jack-o-Lantern.) Remove all of the pumpkin seeds and strings. Use a spoon with a sharp edge to scrape out the sides and get the strings to release.
Rinse Under Water
Place the seeds in a colander in the sink. Rinse them under cool running water for 20-30 seconds, using your fingers to loosen up the seeds. Remove all of the pieces of pumpkin flesh and strings that you can.
For the more stubborn ones, hold the pumpkin seed using your thumb and pointer finger, then push it out to remove it from the strings. Return the pumpkin seeds back into the colander. Rinse them again under cool running water to get rid of any remaining strings.
Dry Thoroughly
Use a dish towel or paper towel to remove any excess moisture. If you have the time, let them sit out overnight to dry completely, this will give you the crunchiest seeds.
Toss in Oil
Combine pumpkin seeds, oil or butter, and your seasonings of choice in a large bowl. Toss until the pumpkin seeds are completely coated.
Bake in Oven
Line a large baking sheet with parchment paper and spread pumpkin seeds out in a single layer. It is super important that the seeds are not touching, otherwise that part of seed won’t crisp up fully.
You can also leave the parchment paper off, but they may cook up faster!
Bake seeds in a preheated 350°F oven for 20-30 minutes, or until they are crunchy.
You can also bake pumpkin seeds at 300°F for 45-50 minutes or 400°F for 10-20 minutes.
Let them cool completely before enjoying. The seeds will continue to get crunchy as they cool to room temperature.
Different Flavors
Adding just a touch of salt brings out the natural and nutty flavor of the pumpkin seeds.
But you can get extremely creative here! Pumpkin seeds are a great canvas for a ton of different flavor combinations. Here are a few of my favorite seasonings to add:
You’ll need roughly 1 to 2 teaspoons of these mixes. Toss the seeds in your seasoning of choice after baking for the most robust flavor.
Serving
You can use roasted pumpkin seeds to add a crunch to Pumpkin Soup or a Roasted Butternut Squash Soup, top off your favorite Fall Apple Salad, or eat them by the handful as a snack!
They would also taste great mixed into a Healthy Homemade Granola or for a crunchy texture on top of Pumpkin Pie Overnight Oats.
Storing
- To Prep-Ahead: With such a long shelf life, roasted pumpkin seeds are great to make in advance to have on hand.
- To Store: Keep in an airtight container for up to 2-3 months at room temperature, or up to 6-9 months in the refrigerator.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 6 months.
Pepitas vs. Pumpkin Seeds
Before we start cooking let’s clarify something.
Your large white pumpkin seed will not magically turn into small green pepitas after roasting.
OK, let’s back up here and explain…
Some mistakenly consider pepitas and pumpkin seeds to be the same thing.
But if you’re one that pays attention to detail, you’ll notice they are extremely different, and in fact, not the same thing at all!
For starters, pepitas are green, smaller, and more tender than pumpkin seeds. This is because they come from a different variety of pumpkins that produce a seed with no hull. Hull-less pumpkin varieties include Styrian or Oil-Seed Pumpkins.
So if you’re using the more common Pie Pumpkin for baking or Jack-O-Lantern Pumpkins (Cucurbita Maxima) for carving, you’ll notice your pumpkin seeds are large and white instead of small and green. That is because what you are looking at is the hull (or shell) surrounding the seed. It is completely edible, and actually adds a delightful crunch to the seeds when roasted.
FAQs
You don’t have to, but certainly can. If you’d like, boil in salted water for 10 minutes. This helps to ensure the seeds will cook evenly and get a crunchy texture.
Yes! Pumpkin seeds offer fiber, protein, healthy fats, iron, zinc, and magnesium making them an excellent healthy choice.
Pumpkins are members of the Cucurbitaceae family, and they can sometimes produce what is called cucurbitacins. These chemicals will cause a bitter taste, and can even lead to unsafe food. Avoid eating bitter pumpkin or pumpkin seeds.
It is best to thoroughly dry the seeds before roasting to achieve the crispiest results.
Expert Tips and Tricks
- Dry thoroughly. The crispiest texture is achieved when the seeds have dried out overnight.
- Get variety. Try different seasoning blends.
- Pinch it. For stubborn seeds stuck in the strings, hold the seed between your thumb and pointer finger, then push it through.
- Spread them out. Make sure they are arranged in a single layer when baking.
- Freeze! Keep roasted seeds for up to 6 months in the freezer.
Roasted Pumpkin Seeds
Easily make your own Roasted Pumpkin Seeds to enjoy all throughout Fall! Snack on these deliciously healthy morsels, or use them as a crunchy addition to soups, salads, and more!
Ingredients
- 1 ½ cups raw pumpkin seeds from about 2 pie pumpkins
- 2 tsp. oil olive or avocado oil, or butter
- ½ tsp. salt or other seasonings*
Instructions
Preparing the Seeds:
-
Either cut each pie pumpkin in half lengthwise or cut around the stem and remove it as a “lid”.
-
Scoop out and remove all of the pumpkin seeds and strings. (You'll get ~¾ cup seeds from one 3-pound pie pumpkin.)
-
Place the seeds in a colander in the sink. Rinse them under cool running water for 20-30 seconds, running your fingers through to loosen up the seeds. Remove all of the pieces of pumpkin flesh and strings that you can.
-
For the more stubborn seeds: Hold the pumpkin seed using your thumb and pointer finger, and push it out to remove it from the strings. Place pumpkin seeds that have been separated from the strings back into the colander.
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Once all of the seeds have been removed, rinse them again under cool running water to get rid of any remaining strings.
-
Dry pumpkin seeds thoroughly with a dish towel or paper towel. (If you have the time, let them sit out overnight to dry them completely.)
Roasting Pumpkin Seeds:
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Preheat oven to 350°F.
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Combine pumpkin seeds, oil or butter, and your seasonings of choice in a large bowl. Toss to completely coat the pumpkin seeds.
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Line a large baking sheet with parchment paper and spread pumpkin seeds out in a single layer.
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Bake in preheated oven for 20-30 minutes, or until pumpkin seeds are crunchy.
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Let cool completely before enjoying.
Recipe Video
Recipe Notes
- One serving is roughly ¼ cup, or 1-ounce, of roasted pumpkin seeds.
- If using seasonings other than salt, you’ll need about 1-2 teaspoons.
You can use blackened seasoning, taco seasoning, or even a mixture of pumpkin pie spice and sugar. - To Store: Keep in an airtight container for up to 2-3 months at room temperature, or up to 6-9 months in the refrigerator.
- To Freeze: Seal in a freezer-safe airtight container and freeze for up to 6 months.
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