How to Roast Pumpkin Seeds in the Oven
When we were kids, my mom always roasted pumpkin seeds after we carved our pumpkins for Halloween. They were SO good – and just one of those Fall traditions that sticks with you – the taste, the texture, even the sound of the crispy seeds rattling in the bowl. (And in case you’re wondering – YES you eat the shell! It’s not like a sunflower seed shell, but thinner and more papery)
In my opinion, the very best way to eat them is right out of the oven – with just a little oil and salt. However – you can definitely have fun with the seasonings and add a kick of cumin and chili powder for a Southwest flavor – whatever floats your boat!
Here’s how to roast pumpkin seeds in the oven:
- Preheat oven to 300 degrees
- Start with 1 1/2 Cups Seeds separated from the guts (that’s about 1 pumpkin’s worth – but double or triple the recipe if you have more on hand!)
- Rinse under warm water in colander, using your hands to remove any large strings of pulp (You can actually probably skip this step since the next step will take care of most of the pulp anyway.)
- Next, boil in pot of heavily salted water for 10 minutes – all guts will rise to the top in a foamy mess and you can easily scoop them off. This step allows some salt to seep into the shell so they’re yummy from the inside out 🙂
- Transfer to the colander and rinse in cold water, shake out excess water and lie out on towel to dry
- Pat dry with a towel and place in a small mixing bowl – keep in mind, the drier the better! **Avoid using paper towels, or your wet seeds may stick to them
- Pour in a about 2 Tbsp of oil or melted butter and 1 – 2 tsp Salt and stir it around until all the seeds are pretty evenly coated
- Spray a baking sheet with cooking spray, or use parchment paper
- Spoon the seeds onto the baking sheet and spread them out so they’re in a single layer
- Bake for about 30 – 45 minutes, checking to make sure they don’t get too brown (Do a taste test to make sure they’re nice and crispy – if not, they need to go back in for a couple minutes!)
Although I have lots of steps listed above, I promise it’s not hard at all! At the most basic level – all you TRULY need to know for how to roast pumpkin seeds in the oven is 1) Wash them well and bake at 300 degrees 2) Use salt and oil before they go in 3) Bake in a single layer until they’re golden brown and crispy.
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I hope you get a chance to try these with your family this year – and I’d LOVE (No really – I mean it!) to know what kinds of seasoning combinations you like to put on yours!
- 1½ Cups Pumpkin Seeds
- Butter or Oil
- Salt
- Preheat oven to 300 degrees
- Start with ½ Cups Seeds separated from the guts (that's about 1 pumpkin's worth - but double or triple the recipe if you have more on hand!)
- Rinse under warm water in colander, using your hands to remove any large strings of pulp
- Next, boil in pot of heavily salted water for 10 minutes - all guts will rise to the top in a foamy mess and you can easily scoop them off. This step allows some salt to seep into the shell so they're yummy from the inside out 🙂
- Transfer to the colander and rinse in cold water, shake out excess water and lie out on towel to dry
- Pat dry with a towel and place in a small mixing bowl - keep in mind, the drier the better!
- Pour in a about 2 Tbsp of oil or melted butter and 1 - 2 tsp Salt and stir it around until all the seeds are pretty evenly coated
- Spray a baking sheet with cooking spray, or use parchment paper
- Spoon the seeds onto the baking sheet and spread them out so they're in a single layer
- Bake for about 30 - 45 minutes, checking to make sure they don't get too brown (Do a taste test to make sure they're nice and crispy - if not, they need to go back in for a couple minutes!)
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