The Perfect Recipe for How to Roast Pumpkin Seeds
This perfect recipe for how to roast pumpkin seeds only takes as little as 3 simple ingredients! No more buying processed pumpkin seeds from the grocery store with questionable ingredients. With this recipe you will have complete control, from the healthy fats you choose to the spices you crave for that delicious snack! This post has simple steps that will teach you how to harvest pumpkin seeds from a whole pumpkin to roasting the seeds to perfection.
Table of Contents
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But don’t just stop at eating the whole seed! Depending on the kind of pumpkins you choose, you can roast the whole pumpkin to make homemade pumpkin puree for your seasonal pumpkin recipes such as: pumpkin spice latte, pumpkin pie, pumpkin cheesecake, and pumpkin soups just to name a few. Find that recipe here: How to Roast a Whole Pumpkin to Make Pumpkin Purée
Can you eat seeds from any type of pumpkin?
All pumpkin seeds are technically edible, but some may be more enjoyable to eat than others.
- Seeds from traditional carving pumpkins (like the common field pumpkin) can be roasted and eaten but might have a tougher, chewier texture.
- Seeds from sugar pumpkins or pie pumpkins are often smaller and more tender, making them a better choice for snacking.
How do You Eat Roasted Pumpkin Seeds?
- Enjoy roasted pumpkin seeds as a healthy snack on their own.
- Roasted pumpkin seeds are delicious as a salad topper for added crunch and nutrition.
- Add them to bread, muffins, or granola for a nutritious boost.
- Blend them into smoothies for extra protein and healthy fats.
- Use them as a topping for yogurt, oatmeal, or soups.
- Add them to this delicious homemade granola recipe: Best Healthy Homemade Granola (Quick and Easy Recipe)
What are the benefits of eating pumpkin seeds?
Pumpkin seeds are nutritious, providing a good source of protein, healthy fats, vitamins, and minerals.
- Protein: Pumpkin seeds are a good source of plant-based protein.
- Healthy Fats: They contain heart-healthy fats, including omega-3 and omega-6 fatty acids.
- Vitamins and Minerals: Pumpkin seeds are rich in vitamins and minerals, such as magnesium, zinc, iron, potassium, and vitamins E and K.
How long does it take to roast pumpkin seeds?
Roast the pumpkin seeds at 350°F for 20 to 25 minutes, stirring every 5 to 10 minutes to ensure they roast evenly. You want them to be a light golden color. Of course this will change should you add a spice. In this case, I would hover closer to the 20 minute mark.
How do you season roasted pumpkin seeds?
Seasoning roasted pumpkin seeds can be a fun and creative process. Here are some fun ideas for you to try:
Basic Seasoning
- Salt: The simplest and most classic option. Toss the seeds with a bit of olive oil or melted butter and salt before roasting.
Savory Option
- Garlic and Herb: Mix seeds with olive oil, garlic powder, dried rosemary, thyme, and a pinch of salt.
- Spicy: Combine seeds with olive oil, cayenne pepper, smoked paprika, curry powder, and a little salt.
- Cheesy: Toss seeds with olive oil and nutritional yeast or grated Parmesan cheese for a cheesy flavor.
- Ranch: Mix seeds with olive oil, dried dill, garlic powder, onion powder, and a pinch of salt.
Sweet Options
- Cinnamon Sugar: Toss seeds with melted butter, cinnamon, and sugar for a sweet treat.
- Pumpkin Spice: Mix seeds with melted butter, pumpkin pie spice, and a bit of brown sugar or maple syrup.
Unique Flavors
- Chili Lime: Combine seeds with olive oil, chili powder, lime zest, and a bit of salt.
- Soy Sauce and Ginger: Toss seeds with a mixture of soy sauce, grated ginger, and a bit of sesame oil.
- Maple and Sea Salt: Mix seeds with a touch of maple syrup and a sprinkle of sea salt for a sweet and salty combination.
Equipment Needed for Pumpkin Seed Recipe
Cookie sheet
Fine mesh strainer
Kitchen towel
Sharp knife
Large metal spoon
Medium bowl
Piece of parchment paper
Ingredients
- 1 cup raw pumpkin seeds
- 2 tablespoons extra virgin olive oil (melted butter or coconut oil–we use organic coconut oil found here)
- 1 teaspoon kosher salt (adjust to taste)
- Optional seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, etc.
- large bowl of water to soak seeds overnight (optional)
Roasted Pumpkin Seeds Recipe
- Removing the Seeds: With a sharp knife, cut the top off of the top of the pumpkin. Then, cut the pumpkin in half. This can be hard to do, so be careful not to cut yourself. Using a large metal spoon, scrape the guts out, removing the seeds from the stringy bits. Place the seeds in a fine mesh strainer and rinse thoroughly.
- Prepare Seeds: Scoop out the seeds and separate them from the pulp. Rinse the seeds in a colander under cold water to remove any remaining pulp. If you are skipping the soaking process then pat them dry with a paper towel and skip ahead to number 4.
- Soak the Seeds (optional): Place the clean cup of seeds in a bowl and cover with a couple cups of water. Allow the raw seeds to soak overnight. This will aid in the digestion and absorption of the minerals and vitamins found in the seeds. Next day, strain the seeds and pat them dry with a paper towel.
- Season Seeds: In a bowl, toss the dry clean pumpkin seeds with olive oil (or melted butter) and salt. You can also add any other seasonings you like at this stage.
- Spread on prepared Baking Sheet: Line the baking sheet with parchment paper. Spread the seeds in a single layer on a baking sheet. For easy cleanup, you can line the baking sheet with parchment paper.
- Roast:Bake the seeds in the preheated oven for 20-30 minutes, stirring occasionally, until they are golden brown and crunchy. Keep an eye on them to avoid burning.
- Cool and Enjoy:Once roasted, remove the seeds from the oven and let them cool. Enjoy them as a snack, or use them as a topping for salads, soups, or other dishes.
- Storage: Store roasted pumpkin seeds in an airtight container at room temperature. They should stay fresh for a week or two.
Enjoy your homemade roasted pumpkin seeds!
More Great Snack Recipes
The Best Oil For Making Perfect Stovetop Popcorn
Homemade Soft Caramel Recipe (Without Corn Syrup)
Best Kettle Corn Recipe For a Salty Sweet Snack
The Easiest Recipe To Make Homemade Farmer’s Cheese
Equipment
- Cookie sheet
- Fine mesh strainer
- Kitchen towel
- Sharp knife
- Large metal spoon
- Medium bowl
- Piece of parchment paper
Ingredients
- 1 cup raw pumpkin seeds
- 2 tablespoons extra virgin olive oil melted butter or coconut oil
- 1 teaspoon kosher salt adjust to taste
- Optional seasonings: garlic powder onion powder, paprika, cayenne pepper, black pepper, cinnamon, sugar, etc.
- large bowl of water to soak seeds overnight optional
Instructions
- Removing the Seeds: With a sharp knife, cut the top off of the top of the pumpkin. Then, cut the pumpkin in half. This can be hard to do, so be careful not to cut yourself. Using a large metal spoon, scrape the guts out, removing the seeds from the stringy bits. Place the seeds in a fine mesh strainer and rinse thoroughly.
- Prepare Seeds: Scoop out the seeds and separate them from the pulp. Rinse the seeds in a colander under cold water to remove any remaining pulp. If you are skipping the soaking process then pat them dry with a paper towel and skip ahead to number 4.
- Soak the Seeds (optional): Place the clean cup of seeds in a bowl and cover with a couple cups of water. Allow the raw seeds to soak overnight. This will aid in the digestion and absorption of the minerals and vitamins found in the seeds. Next day, strain the seeds and pat them dry with a paper towel.
- Season Seeds: In a bowl, toss the dry clean pumpkin seeds with olive oil (or melted butter) and salt. You can also add any other seasonings you like at this stage.
- Spread on Prepared Baking Sheet: Line the baking sheet with parchment paper. Spread the seeds in a single layer on a baking sheet. For easy cleanup, you can line the baking sheet with parchment paper.
- Roast: Bake the seeds in the preheated oven for 20-30 minutes, stirring occasionally, until they are golden brown and crunchy. Keep an eye on them to avoid burning.
- Cool and Enjoy: Once roasted, remove the seeds from the oven and let them cool. Enjoy them as a snack, or use them as a topping for salads, soups, or other dishes.
- Storage: Store roasted pumpkin seeds in an airtight container at room temperature. They should stay fresh for a week or two.
- Enjoy your homemade roasted pumpkin seeds!
