Description
Roasted pumpkin seeds are a delicious healthy snack and a great way to use up all of the pumpkins if you’re carving it or making homemade pumpkin puree.
Ingredients
- Seeds from 1 large carving pumpkin (jack-o-lantern) or 2 smaller pumpkins
- 2 teaspoons extra virgin olive oil, melted coconut oil, butter, or vegetable oil
- 1/2 teaspoon salt
Optional spices: black pepper, garlic powder, paprika, cumin, curry powder, chili powder, cayenne pepper, pumpkin pie spice, or cinnamon
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Scoop seeds out of the pumpkin using a sharp knife to cut it open. For large pumpkins, try loosening with an electric hand mixer.
- Clean seeds in a bowl of water; they’ll float, making it easy to separate from pulp. Drain in a colander.
- Optional: Boil seeds in salted water for 10 minutes to help them roast up extra crunchy.
- Dry thoroughly on a clean towel or paper towels—smaller seeds dry faster.
- In a medium bowl, toss seeds with oil or melted butter, salt, and spices of choice. Use about 1 teaspoon oil per cup of seeds.
- Spread in a single layer on the baking sheet. Roast 15–20 minutes, stirring once, until golden brown and fragrant. Smaller seeds may only need 10 minutes.
- Cool completely before storing in an airtight container.
Notes
Store at room temperature for up to 3 days, or refrigerate for up to 10 days.
Flavor ideas: smoky paprika + garlic, sweet pumpkin spice, or spicy chili powder + cayenne.
Roasted pumpkin seeds are great as a snack, sprinkled on salads, or mixed into granola.