Making pumpkin puree or carving a Jack-O-Lantern? Be sure to save those pumpkin seeds! These crispy, crunchy, salty roasted pumpkin seeds are perfect for snacking!
Whether you are making pumpkin puree or roasting pumpkin cubes, be sure to keep your pumpkin seeds! Roasted pumpkin seeds are so easy to make and they are delicious!
Roasting pumpkin seeds is an annual tradition around our house. We do it after we carve our Jack-o-lanterns, and again at Thanksgiving when we are making pumpkin pie. I have such happy memories of eating the seeds with my kids while we wait for the pie to bake.
How to Roast Pumpkin Seeds
This recipe is so easy that you will want to buy a pumpkin just to try it! There are just 2 tricks to getting crispy crunchy pumpkin seeds.
- Wash them thoroughly. Put the seeds in a mixing bowl and clean them until all the pumpkin flesh is off. Then, rinse them in a colander. Trust me; you may not think this is necessary, but it is
- Let them dry for an hour. Lay them in a single layer on a clean kitchen towel or napkin and pat them dry. Then let them dry for at least an hour. Any moisture will steam the seeds in the oven and prevent them from getting crispy
That’s all you have to remember…easy!
Pumpkin Seed Seasoning
- Salt – simple and delicious!
- Johnny Salt
- Dried Herbs – Sage, Rosemary, or Thyme
- Cinnamon, Nutmeg, and Cloves
- Garlic Powder and Salt
- Cayenne and Salt
Just use your imagination. Almost anything will work!
Now that you know how to roast pumpkin seeds, give it a try and let me know what you think!
Roasted Pumpkin Seeds
Whether you are making pumpkin puree, roasting pumpkins or just carving a Jack-o-Lantern, save those pumpkin seeds! Learn how to roast pumpkin seeds to enjoy as a delicious and healthy snack!
- 3 cups Pumpkin Seeds (or more, if they fit in a single layer on the pan)
- 1 tablespoon Olive Oil
- Salt (to taste)
- Preheat the oven to 350°
- After removing the seeds from the pumpkin strings, put the seeds in a bowl of water. Rinse the seeds until all the pumpkin in removed
- Lay the seeds in a single layer on a napkin. Using a new napkin, pat the seeds dry.
- Let the seeds sit for at least one hour or until dry
- In a bowl, mix the pumpkin seeds with just enough olive oil to coat the seeds. Mix in your choice of seasonings. Just Salt will work
- Pour the seed in a single layer on a cookie sheet lined with parchment paper or foil.
- Roast for 35-45 minutes, stirring the seeds every 15 minutes