Roasted Pumpkin Seeds

Roasted Pumpkin Seeds


I’ve made roasted pumpkin seeds every single year (since my mom let me help as a kiddo). Every year, someone asks me to post the recipe, but I’ve always been like, “nah— it’s not really a recipe!” But I figured I’ll go ahead and share how I make roasted pumpkin seeds. They are delicious and a fun autumn tradition!

Roasted Pumpkin Seeds 1Ewwww! Just kidding. I actually LOVE the smell of pumpkin guts. It’s a childhood memory thing, I think.

How to easily remove pumpkin seeds from pulp?

First remove all of the seeds from the inside of a pumpkin. Place them into a large bowl of water, removing as much pulp as possible. The heavier bits of pulp will sink to the bottom while the seeds themselves will float. You will still need to use your (clean) hands to remove some of the bits of pulp from the seeds. 

Roasted Pumpkin Seeds 2Roasted Pumpkin Seeds 3Then you can give the seeds a good rinse. If any small bits of pulp remain I just leave those, they don’t hurt anything!

Every pumpkin will yield a different amount of pumpkin seeds, or you might be working with seeds from many pumpkins. So, I think of this recipe as more of a ratio:

1/3 seeds + 1 teaspoon oil + 1/2 teaspoon seasoned salt = delicious

You can adjust the oil and salt based on how many seeds you are roasting.

Bake at 350°F for about 10 minutes. To keep them from burning, I like to stir them halfway through with a spatula. Watch them carefully because they burn easily. You’ll know they’re done when most seeds are golden in color. I like mine a little overcooked, but that’s coming from someone who likes burnt popcorn. Ha!

Can you eat the shells of pumpkin seeds? 

Yes, you absolutely can! I like to mix my roasted pumpkin seeds with about 1/3 or 1/4 as many candy corn candies. So, if I had a cup of roasted pumpkin seeds I’d add around 1/3 cup of candy corn. I love the sweet and salty mix!

Do you have a food that you strongly associate with Autumn? xo. Elsie

Credits// Author: Elsie Larson. Photography: Elsie Larson and Emma Chapman.

Roasted Pumpkin Seeds

an easy method for making roasted pumpkin seeds


cup
pumpkin seeds

1
teaspoon
oil

½
teaspoon
seasoning salt

2-3
tablespoons
candy corn
optional

Remove the pumpkin pulp from the seeds by soaking in water. Then rinse off any last bits (but it’s OK if a tiny bit remains).

Place the seeds on parchment paper and let them dry.

In a bowl toss together the seeds, oil, and seasoning salt.

Bake at 350°F for 10 minutes, stirring half way to rotate the seeds.

Allow to cool and then mix with candy corn if using.

I like to use olive oil, but any oil is OK. 

I use Lawry’s seasoning salt but other all purpose mixes that contain salt will work too.

You can double or triple the ratios as needed based on how many pumpkin seeds you have. 

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