How to Roast Pumpkin Seeds
Don’t toss those pumpkin seeds when carving pumpkins this year! Roasted pumpkin seeds are crunchy, delicious snacks, and they make a great topping for salads or soups. Follow these easy steps for perfectly roasted pumpkin seeds.
Servings: 2 cups of pumpkin seeds
Equipment
Ingredients
- 2 large pumpkins or 2 cups of pumpkin seeds
CAJUN ROASTED PUMPKIN SEEDS
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon black pepper
MAPLE ROASTED PUMPKIN SEEDS
- 2 tablespoons olive oil or melted butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
Instructions
- Pre-heat the oven to 300°F and spray a baking sheet with non-stick spray or line it with parchment paper.
- Cut the top off a pumpkin and use a large spoon to scrape the seeds out. (Stringy, slimy pulp will cling to the seeds.)
- Pull the seeds away from the larger chunks of pulp and place the seeds in a colander.
- Run cold water over the seeds while you stir the seeds around in the colander to get off the rest of the slimy pumpkin pulp.
- Spread the seeds onto a kitchen towel and rub them in the kitchen towel to remove any remaining pulp that clings to the seeds.
- Place the pumpkin seeds in a medium bowl and add all the ingredients for either the savory or sweet pumpkin seeds then toss to coat all the seeds.
- Spread the seeds out on the baking sheet and bake for 40 to 50 minutes. Stir the seeds every 20 minutes so they roast evenly. (see notes)
- When the seeds get crunchy and golden brown remove them from the oven and let them cool.
Video
Notes
NOTES:
- Store roasted pumpkin seeds in an airtight container for 2 weeks or freeze them for 3 months.
- Do not use a paper towel to dry the seeds, bits of paper towel will break off and stick to the seeds. Use a cloth towel instead.
- Make sure to dry the seeds well so the oil clings to them better. Thoroughly dry seeds will also take less time to roast.
- If you make the sweet pumpkin seeds check them more frequently. The sugar has a tendency to burn before the pumpkin seeds finish roasting. If they start to get too dark, turn the oven down to 250°F.
- I got about 1 cup of seeds out of a large pumpkin.
OTHER FLAVOR OPTIONS:
- PUMPKIN SPICE = 1 tablespoon pumpkin pie spice + 2 tablespoons brown sugar + 2 tablespoons oil or butter.
- RANCH = 2 tablespoons ranch seasoning mix + 2 tablespoons oil or butter.
- TACO = 2 tablespoons taco seasoning mix + 2 tablespoons oil or butter.
- CHILI LIME= 2 tablespoons chili lime seasoning blend + 2 tablespoons oil or butter.
- EVERYTHING BAGEL = 2 tablespoons Everything Bagel seasoning blend + 2 tablespoons oil or butter.
- CURRY SPICE = 2 tablespoons curry powder + 1/4 teaspoon cayenne pepper + 1 teaspoon salt + 2 tablespoons oil or butter
Nutrition
Serving: 1 | Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 277mg | Fiber: 1g | Sugar: 1g
