If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (2024)

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Our trick makes this pumpkin seed recipe hands-down the best around.

By

Elise Bauer

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (1)

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated September 02, 2024

50 Ratings

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (2)

In This Recipe

Fall has arrived and with it, the pumpkin season! There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is to roast them for an easy, healthy snack.

I love to eat them shells and all. If they're properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat.

The larger carving pumpkins will yield large seeds, which are probably best to eat shelled.

Don't throw out your pumpkin seeds!

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (3)

How to Get the Strings Off Pumpkin Seeds

When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds. Not so!

Just rinse the mass of seeds and strings under cool water and the seeds will separate easily. The leftover strings can be discarded or composted.

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (4)

How to Get Crispy, Flavorful Pumpkin Seeds

The challenge is, how to get the salt inside the shells to the seeds? It's easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds the method I learned from my mother years ago does the trick.

Boil the seeds first in salted water, then toast them in the oven. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water and how long you boil the seeds.

Pumpkin Seeds Aren't Worth Roasting Unless You Do This One ThingREAD MORE:

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (5)

How Long to Bake Pumpkin Seeds

Regardless of the size or number of your seeds, bake them at 400°F. Watch them carefully—they're done when they begin to lightly brown. Small pumpkin seeds may toast in around 5 minutes or so, while large pumpkin seeds may take up to 20 minutes.

Bump Up the Flavor With Spice

These seeds are fantastic simply seasoned with salt, but if you're feeling adventurous, you can certainly add other seasonings. Add a few teaspoons of your favorite herb or spice blend after tossing the seeds with the oil and before roasting.

  • For a savory snack, try tossing the pumpkin seeds with a few teaspoons of chili powder, curry powder, or herbes de Provence.
  • For a sweet-and-salty twist, try a dusting of pumpkin spice blend (of course!) or cinnamon and sugar.
5 Easy Ways To Upgrade Pumpkin SeedsREAD MORE:

A Few Of Our Favorite Pumpkin Recipes

  • Pumpkin Chili
  • Old Fashioned Pumpkin Pie
  • Pumpkin Snickerdoodles
  • Pumpkin Tiramisu
  • Pumpkin Bread

Roasted Pumpkin Seeds

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings4 servings

Yield1 cup or so

If you want to jazz up your pumpkin seeds, sprinkle with spices such as smoked paprika, cumin, or chile powder before they go into the oven.

Ingredients

  • 1 medium pumpkin

  • Salt

  • Extra virgin olive oil

Method

  1. Scrape out the pumpkin seeds:

    Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (6)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (7)

    Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (8)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (9)

    Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (10)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (11)

  2. Boil the pumpkin seeds in salted water for 10 minutes:

    Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every 1/2 cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (12)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (13)

    Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (14)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (15)

  3. Bake the seeds in 400°F oven until browned:

    Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.

    Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.

    Bake on the top rack until the seeds begin to brown, 5 to 20 minutes, depending on the size of the seeds.

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (16)

    If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (17)

    Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

    Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

    Did you enjoy this recipe? Let us know with a rating and review!

  • Easy Snacks and Appetizers
  • Pumpkin
Nutrition Facts (per serving)
81Calories
4g Fat
9g Carbs
3g Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories81
% Daily Value*
Total Fat 4g5%
Saturated Fat 1g4%
Cholesterol 0mg0%
Sodium 148mg6%
Total Carbohydrate 9g3%
Dietary Fiber 3g11%
Total Sugars 0g
Protein 3g
Vitamin C 0mg0%
Calcium 9mg1%
Iron 1mg3%
Potassium 147mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

If You're Not Doing This Extra Step When You Roast Pumpkin Seeds, You're Missing Out (2024)
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