Roasted Pumpkin Seeds
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How To Roast Pumpkin Seeds

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I love Halloween and this time of year! I have updated this post and I am reposting how to roast pumpkin seeds! My family is carving pumpkins together this weekend and I will show them again how to roast pumpkin seeds. It’s such a fun family tradition for everyone.

We love to carve the pumpkins and have them displayed on our porch lit brightly as jack-o-lanterns, along with other fun lanterns to create an inviting atmosphere! For many years it has been extra special carving pumpkins because we bought our pumpkins from our grandson, Max’s Homestead Nursery right here in Salt Lake City, Utah. He even delivers these beautiful pumpkins to us for our family gatherings.

Be sure and have a large plastic cover for your table for easy cleanup after you carve the pumpkins.

How To Roast Pumpkin Seeds

Pumpkin and Halloween

Ingredients – How to Roast Pumpkin Seeds

  • Pumpkins: Any variety of pumpkin will do! The larger the pumpkin, the more likely a larger amount of pumpkin seeds it will contain! A pumpkin is a winter squash that is round and has a thick skin that is smooth with a ribbed texture. They tend to be orange, yellow, or white in color. The pumpkin seeds and pulp are contained within its thick walls.
  • Extra Virgin Olive Oil: Loaded with antioxidants and a heart-healthy fat; made from pure, cold-pressed olives; less processed oil compared to regular olive oil.
  • All Season Salt: A blend of salt along with black pepper, paprika, garlic, and onion, with a bit of chili pepper. Adds a savory kick to the pumpkin seeds!
  • Garlic Salt: A combination of crushed garlic powder and table salt. Gives a garlicky kick to the pumpkin seeds!

Kitchen Items You Will Need:

How To Roast Pumpkin Seeds

Pumpkin Carving Set

Carving Set

Step One – Gather Pumpkin(s) & Tools – Preheat Oven – Cut Around Stem

Gather your pumpkin carving tools, pumpkin(s), and a disposable table cloth. Spread the disposable tablecloth on the table to make clean-up a breeze. Place the pumpkin on a large cookie sheet. Cut around the stem of the pumpkin as shown below and set the stem aside. Preheat oven to 350 degrees F.

How To Roast Pumpkin Seeds

Step Two – Scrape Pumpkin and Gather Seeds.

Use a scraper to scrape and gather the seeds to put into a bowl. Scrape and scoop out as many of the seeds as possible until the inside of the pumpkin is clean and smooth.

How To Roast Pumpkin Seeds

Step Three – Separate Pumpkin Seeds from Pumpkin Strings

Now we need to separate the pumpkin seeds from the pumpkin strings in the bowl with the seeds. Sometimes the pumpkin seeds are easier to separate from the pumpkin strings than others. This is why store-bought seeds are so expensive. But these are so delicious, you will never buy them again!

Separating the Seeds

Step Four – Rinse Seeds Under Cool Water

Now we need to separate the pumpkin seeds from the pumpkin strings in the bowl with the seeds. Use a colander and rinse the seeds under cool water and swish your hands around to get rid of the strings. The seeds will float to the top.

Read More of My Articles  How To Choose The Right Pumpkin

Be sure and look through all the seeds carefully because you may see some seeds that are damaged, and make sure they are clean enough that they don’t have any strings left attached to them.

Rinsing the Pumpkin Seeds

Step Five – Pat Seeds Dry – Let Seeds Dry Overnight

Now pat dry the seeds as much as you can with a cotton towel or paper towels. Let them sit at room temperature overnight so they dry completely before you roast them.

Pat Dry The Seeds

It helps to spread them evenly in a single layer on a cookie baking sheet so they will completely dry overnight.

Clean Pumpkin Seeds

Step Six – Drizzle Olive Oil and Sprinkle Pumpkin Seeds with Seasonings

Drizzle a little olive oil (about 1-2 tablespoons) depending on how many pumpkin seeds you have. Today I sprinkled the pumpkin seeds with Johnny’s All Season Salt and some Garlic Salt. Some people want something like the Chex Mix flavor. If that is your desire, mix some Worchestershire sauce with garlic salt then spread it on the roasted seeds. Others love the taste of cinnamon, brown sugar, nutmeg, or even curry powder. You can sprinkle yours according to your own taste preferences. Oh, you can smell the yumminess, I must say I love cooking and eating these seeds!

Season the Seeds

Step Seven – Gather the Tablecloth and Dispose of the Mess

I love using a disposable plastic tablecloth to gather up the mess that’s left and then discard it. Disposable Tablecloth

Clean Up

Step Eight – Bake for 15-40 Minutes at 350 Degrees

In a preheated oven, bake for 15-40 minutes at 350 degrees. I like mine a bit crunchier and so I had to keep checking the crispiness. Some recipes state to cook for a shorter period. Their seeds must have been drier than mine! They are so good!

How To Roast Pumpkin Seeds

Finished Product

Roasted Pumpkin Seeds

How to Roast Pumpkin Seeds Recipe

Roasted Pumpkin Seeds
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Course: Appetizer
Cuisine: American
Servings: 8 people
Author: Linda Loosli
Ingredients
  • 1-3 Pumpkins
  • 1-2 tablespoons olive oil
  • All Season Salt (lightly sprinkle-before baking)
  • Garlic Salt (lightly sprinkle-before baking)
Instructions
  1. Gather your pumpkin(s), pumpkin carving tools, and disposable tablecloth. Preheat oven to 350 degrees. Cover your table with a plastic disposable tablecloth for easy cleanup. Place the pumpkins on a cookie sheet and use a sharp knife to cut around the stem to remove it.

  2. Use a scraper or spoon to scrape and gather the seeds to put into a bowl. Scrape out as many of the seeds as possible until the inside of the pumpkin is clean and smooth.

  3. Now we need to separate the pumpkin seeds from the pumpkin strings in the bowl with the seeds. Sometimes the pumpkin seeds are easier to separate from the pumpkin strings than others. This is why store-bought seeds are so expensive. But these are so delicious, you will never buy them again!

  4. Use a colander and rinse the seeds under cool water and swish your hands around to get rid of the strings. The seeds will float to the top. Be sure and look through all the seeds carefully because you may see some seeds that are bad and will not want have any strings left on them.

  5. Pat dry the seeds as much as you can with a cotton towel or paper towels. Let them sit at room temperature overnight so they dry completely before you roast them. It helps to spread them evenly in a single layer on a cookie baking sheet so they will completely dry overnight.

  6. Drizzle a little olive oil (about 1-2 tablespoons) depending on how many pumpkin seeds you have. Today I sprinkled the pumpkin seeds with two spices Johnny’s All Season Salt and some Garlic Salt. Some people want something like the Chex Mix flavor. If that is your desire, mix some Worchestershire sauce with garlic salt then spread it on the roasted seeds. Others love the taste of cinnamon, brown sugar, or even curry powder. There are so many options! Oh, you can smell the yumminess, I must say!

  7. I love using a disposable plastic tablecloth to gather up the mess that’s left and discard.

  8. In preheated oven, bake for 15-40 minutes at 350 degrees. I like mine a bit crunchier and so I had to keep checking the crispiness. Some recipes state to cook for a shorter period. Their seeds must have been drier than mine! They are so good!

How do I store the pumpkins seeds?

Storing pumpkin seeds is easy, you just need to decide if you are going to store them before or after they have been roasted. If storing them before roasting, you need to at least dry them out before putting them in any container. The best way to dry them is to set them out on a dishtowel or paper towels to remove excess moisture. Then, using a dehydrator or your oven, put them on a cookie sheet or tray and bake them at 250 degrees for about an hour. Once they are dry you can put them in an airtight container.

Read More of My Articles  50 Pumpkin Recipes For Any Occasion

If you plan to roast them and then place them in the airtight containers, follow the roasting instructions above before placing them in the containers. You may be surprised and have them eaten before you have a chance to place them in the containers since they are so tasty!

Do I need to boil the pumpkin seeds before roasting them?

No, you don’t need to boil them. You do need to make sure they are as clean as possible, so some people soak them as a means to help them remove the strings attached. I didn’t soak mine, but I did “scrub” them with my fingers before putting them on the cookie sheet to be dried.

Can pumpkin seeds be eaten raw?

Yes, you can eat them raw. They do taste fine that way, but most people take the time to roast them with some seasonings to help bring out the unique flavor of the pumpkin seeds. I’m not sure how serious it may be, but studies have shown that SOME people have difficulty digesting the raw seeds, and they may cause stomach aches and diarrhea.

Why are pumpkin seeds sometimes bad for you?

The main issue with pumpkin seeds and your health relates to the seasonings. Although the seeds do have some sodium, adding seasonings tends to add more sodium which has been shown to be a leading cause of high blood pressure.

What is the best time to eat pumpkin seeds?

The roasted seeds are a good treat at any time. Most of us are tempted to eat something between meals, often eating things that may not be healthy or which go against our current diet goals. As with any food, eat this treat in moderation, and you may want to treat it as a dessert or small bedtime snack.

Do you have to soak the pumpkins seeds before roasting them?

In case you missed this post, How To Choose The Right Pumpkin As mentioned above, I didn’t soak mine before roasting. It is a personal preference, but keep in mind you’ll still need to dry them, adding time to your process of getting them ready for roasting.

What are some of the health benefits of eating roasted pumpkin seeds?

There are a number of health benefits from eating pumpkin seeds. First of all, they are rich in proteins and unsaturated fats. The body is best served when you get sufficient omega 6 fatty acids, and these seeds provide those.

Pumpkin seeds are also rich in zinc, calcium, iron, B12, and folate. They also contain beta-carotene, which the body converts to vitamin A, a nutrient known to benefit your eyes.

Some additional benefits include:

Due to the zinc and fiber content, the seeds have been shown to benefit pregnant women. They are also shown to experience better digestive health. The nutrient magnesium can provide stronger bones too.

Zinc also can improve fertility in men. Especially men can benefit from the seeds lowering their blood pressure. Men have also been shown to have improved bladder and prostate health.

All of us can benefit from the lower cholesterol by seeing improved heart health, which is so important. We all can see reduced inflammation due to the antioxidants found in pumpkin seeds.

Finally, eating a moderate amount of seeds on a consistent basis has been shown to reduce the risk of certain cancers. What a blessing to have such a delightful treat that provides so much nutrition and health advantages!

How can I serve roasted dry pumpkin seeds?

  • Pumpkin seeds taste delicious served as a salad topper on a salad of your choice
  • Added to homemade granola
  • Sprinkled on as a garnish on pumpkin or squash soup
  • As a scrumptious crunchy snack

What type of pumpkins or squash are best to use when roasting pumpkin seeds?

I highly recommend using regular carving pumpkins, acorn squash, butternut squash, or delicata squash. Their seeds tend to taste the best and have an abundance of seeds which is what we are hoping for!

Looking for some additional pumpkin recipes or tips? Check these out!

Final Word

It’s all about making memories and teaching our kids and grandkids the joy of working together in the kitchen. Let me know how you roast your pumpkin seeds and which seasonings you like. If you have a different approach, I’d like to know about it. May God Bless this world, Linda

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2 Comments

  1. Personally I don’t give in to the “salt and pepper” everything idea because so much of our food is preserved with some type of sodium although my fall back is often onion and garlic, fresh or powdered when their flavors seem appropriate, but the mix works as a good salt substitute or alternative for meat and potatoes.
    And I do use a bit of Himalayan, Celtic or Sea salt every now and then since they provide minerals and since I have learned that our bodies do require iodine found in common table salt to survive, I do have some iodized salt stocked up and of course for baking it’s a staple and staples or essential items such as wheat, honey, and sugar get priority.

    I love foods that are more dependent on executing a process rather than the result of a recipe with exact amounts and directions. Like popcorn or chick peas (also known as garbanzo beans) seasoned seeds are another healthy snack and easy to make as long as we have the items in our pantry. It’s really nice to eat and enjoy food knowing it’s good for us.

    I hope people think to save their pumpkins and the seeds this Halloween rather than waste all that edible food. We like Calabassa which is very sweet tasting compared to the orange ones. They’re very small but now I wonder how those seeds would taste.

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