Roasted Pumpkin Seeds
Never throw away raw pumpkin seeds again! Roasted Pumpkin Seeds are so easy to make from fresh pumpkins using only a few simple ingredients. Learn a few tricks to easily separate the seeds, bake them in the oven, and add your favorite spicy, savory, or sweet seasonings.
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:
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Either cut each pie pumpkin in half lengthwise or cut around the stem and remove it as a “lid”.
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Scoop out and remove all of the pumpkin seeds and strings. (You'll get ~¾ cup seeds from one 3-pound pie pumpkin.)
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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.
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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.
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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 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.