These roasted pumpkin seeds are so simple and easy to make. They are a great crunchy snack your whole family will love. So, if you haven’t thrown out your jack o lantern guts yet, then stick around. You’ll want to learn how to roast the best pumpkin seeds.
Growing up every Halloween my mother stayed behind to hand out candy to the trick or treaters. While my father would take my sister and I out to collect candy. Not only would she stay behind and hand out candy to all the children in the neighborhood. She would always have a healthy crunchy snack waiting for us when we got home. Homemade roasted pumpkin seeds. I always enjoyed them as a kid it made the night special.
Now that I’m older with my own household. We live on a semi busier street, so I don’t really participate in giving out candy. Yeah, I know I’m lame I’m sorry but for me after a long day of work it’s easier not to. But I still like to keep the tradition alive just in my own way. By roasting pumpkin seeds and throwing on a fun Halloween movie. This year I roasted them a little earlier to share with all of you.
(This post contains affiliate links, which means I make a small commission you can read more in the privacy policy.)
When made the right way pumpkin seeds can be one of the best and healthiest snacks ever. One of the best things about making them is they can be seasoned in any way imaginable.
A trick I’ve learned to make your seeds a little extra crispy is boiling them before roasting. You’ll definitely see a difference.
Equipment needed
- Pot for boiled seeds
- Strainer/colander
- parchment paper/silicone baking mat
- Baking sheet
Ingredients
- Pumpkin
- Olive oil
- Favorite seasoning (Salt, pepper, garlic powder, and paprika)
How to make the best roasted pumpkin seeds
First
You want to scoop out all the pumpkin seeds and guts (pulp) out of the pumpkin. Once you’ve separated all the seeds from guts (pulp) rinse the seeds under cold water to remove any extra loose pulp.
Place the rinsed pumpkin seeds in a pot of salted water and boil for 15-20 minutes. During this process, preheat the oven for 350 degrees and line your baking sheet with either parchment paper or a silicone baking mat.
Tip you want to either soak you seeds over night or boil them before roasting. This will help aid in digestion and absorption of the vitamins and minerals commonly found in the seeds.
Next
Once they are boiled strained the water from the seeds. Pat them dry then toss them in olive oil. Season with your desired seasoning for this post it will be salt, pepper, garlic powder and paprika.
Transfer seeds to a lined baking sheet and bake seeds for 35-40 minutes stirring them halfway.
Do keep in mind that every oven works differently so keep an eye on your seeds especially depending on the batch size you’re roasting. Also don’t get distracted by a show and walk away and forget your seeds are in the oven. Definitely learned the hard way picture below for proof.
Finally
After they are roasted let cool for 5 minutes before snacking on.
How to store the seeds
If the seeds didn’t get eaten in one sitting. Transfer them into and airtight container. They should last in this container for up to two weeks at room temperature.
Other flavor options
- Cinnamon sugar – you will get a great balance of sweet and salty with this mixture
- Ranch- just by using a packet of ranch seasoning
- Spicy honey – this flavor you’ll get a great balance of sweet heat if you combine a little honey with your favorite spicy seasoning
- Barbecue – yes you can use your favorite BBQ sauce on you seeds and roast them, I will definitely be trying this on my next batch of roasted seeds.
If your worried about wasting the rest of the pumpkin. Check out my recent blog post on how to roast a pumpkin for homemade pumpkin puree. You’ll want to use this puree in your next pumpkin baking recipe.
Link here: https://pawsandpetalshomestead.com/how-to-roast-a-pumpkin-for-homemade-pumpkin-puree/
The best roasted pumpkin seeds
Equipment
- Pot for boiled seed
- Stainer/colander
- Parchment paper/silicone baking mat
- Baking sheet
Ingredients
- 2 cups Pumpkin seeds
- 1 1/2 Tablespoons Olive oil or Avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Instructions
- Preheat oven for 350 degrees and line a baking sheet with foil.
- Cut pumpkin to clean and collect all the seeds inside.
- Separate the seeds from the pulp (guts) of the pumpkin, set seeds aside in a bowl.
- Rinse seeds to clean off any remaining pulp off.
- Bring a medium sauce pot to a boil and boil the pumpkin seeds for 15-20 minutes.
- Strain boiled pumpkin seeds and pat dry.
- Add dried pumpkins seed into a mixing bowl and add olive oil and your desired seasonings to the bowl.
- Mix well until all seeds are coated.
- Spread seasoned seeds on a lined baking sheet
- Bake in the oven for 35-40 minutes, stirring the seeds halfway through until they are crispy but not burnt.
- Let seeds cool for a least 5 minutes before eating, or before putting them in an airtight container for storage.
Notes
Shop this post
(As an Amazon associate, I can earn from qualifying purchases)
Silicone baking mat: https://amzn.to/3NvvvAa
Olive oil:https://amzn.to/4fcXPDa
Salt: https://amzn.to/3YwLDYD
Parchment paper: https://amzn.to/48gQ9O6
Leave a Reply