Roasted Pumpkin Seeds Recipe
I have told you already that the first thing I do to kick off the fall season is to roast a pumpkin, but nothing goes to waste in my house. In addition, I also make roasted pumpkin seeds. These are such a nutritious and delicious snack, flavored with savory garlic, chili, and curry powder, they are perfect for munching anytime of the day.
Pumpkin is such a versatile ingredient; I love playing with it, and I can make so many sweet and savory recipes. First, I suggest to learn how to roast a pumpkin. After that, the sky is the limit: make Instant Pot Pumpkin Soup, or try this homemade pumpkin pie, or explore my pumpkin section for more inspiration.
Table of contents
If you are like me, you probably have pie pumpkins and jack o’lanterns already in your house since it is that time of year. After using the flesh, many might consider tossing out the rest of the pumpkin. But don’t do that. Use raw pumpkin seeds to create a wholesome snack that is a protein powerhouse. Easy to make, vegan, and naturally gluten-free.
I absolutely love these crispy and crunchy oven-roasted pumpkin seeds during the fall season and usually always have a bowl on hand. One of the main reasons I am such a big fan is that the recipe is incredibly versatile, allowing to choose between a savory or sweeter version. I add the hulled seeds to lunch boxes, or they go on salads for extra flavor and texture. The serving options are endless!
Why you will love this recipe
- An easy, healthy snack: I can whip up this wholesome snack in minutes, and it’s something the kids love to eat. I love adding them to trail mixes, and the hulled seeds go on so many dishes like salad, yogurt bowls, and oatmeal.
- All I need are just a few ingredients: Pumpkin seeds and seasonings to make these delicious seeds.
- Versatile: I know many people who discard these without realizing the endless possibilities they are missing. Season them with salt, or make the sweet with brown sugar and cinnamon; there are so many great flavor combinations you can come up with.
- Start a new tradition: Work this seed-roasting into your pumpkin carving tradition. Let the kids help prepare the marshmallows and roast them while they design the faces. Then, they have something to munch on while they watch you cut out the design.
What you will need
- Pumpkin seeds: I usually decorate two or three large pumpkins with my kids, which results in about two cups of pumpkin seeds.
- Oil: I use olive oil to coat the seeds with seasonings, which helps them get crispy in the oven.
- Herbs and spices: Garlic powder enhances the nuttiness and gives them a savory garlic taste. I added some curry powder to create a complex blend of spices. Chili powder adds a bit of spiciness without too much heat. I add just a pinch of red pepper for a kick. And the cinnamon gives the seeds a warm and sweet fall flavor.
How to make
Prep: First, preheat the oven to 350 degrees F, then line a baking sheet with parchment paper. Then, I bring two cups of salted water to a boil in a medium saucepan over medium-high heat.
Slice: While boiling the water, I slice the pumpkin.
Scoop: I scoop out the seeds from the pumpkins.
Clean: They are first placed in a bowl of cold water to clean and discard any seeds that float.
Boil: Then I boil them for five minutes.
Drain and dry the seeds: Next, I drain the seeds in a colander, removing any remaining strings or pumpkin flesh, and then place them on paper towels to dry. I pat them dry several times until they are completely dry and no excess moisture remains.
Toss in oil: Now, I place them on the baking sheet and toss them in the oil and seasonings until evenly coated.
Roast: After spreading them into an even layer, I bake them for 15 to 25 minutes or until they are brown and crispy.
Serve: Finally, I sprinkle them with salt and serve.
Expert tip
Boiling the seeds before roasting
The seeds need to be boiled first; otherwise, they won’t roast evenly. The insides will get done faster than the shells, and they will burn. Therefore, simmer them in salted water for approximately 5 minutes. In addition, boiling them will also help eliminate the excess slime and stringy fibers. Also, make sure to dry them after cooking and before roasting.
More tips to consider:
- Please make sure the seeds are clean and dry before roasting them.
- Pat them with paper towels before seasoning them so it sticks.
- Scooping is easier with an ice-cream scoop or ladle.
- Be sure to remove the floating seeds because they are not viable and will taste bitter.
Recipe variations and add-ins:
- Other seeds: Instead of pumpkin seeds, sometimes I use other squash seeds like honeynut, spaghetti, acorn, and butternut.
- Ranch seeds: My kids love it when I skip the other ingredients except the olive oil, add bacon bits, and sprinkle on some of my ranch seasoning mix.
- Spicy seasoning: For a spicier kick, I add some of my Cajun seasoning to the mix.
- Taco seasoning: For a Mexican twist, I add some of my Taco seasoning to the mix.
- Pumpkin seed trail mix: I can also mix these with some nuts, cranberries, and raisins to make a yummy trail mix the kids really love.
- Sweet nibbles: For those who want something sweet to munch on, I use a bit of maple syrup instead of olive oil and then add ¼ teaspoon of white granulated sugar to the cinnamon.
Serving suggestions:
I like to serve these plain, or I add them to trail mixes. They are also delicious, hulled and sprinkled on top of this Instant Pot pumpkin soup. This warm and inviting dish is incredibly easy to prepare in just minutes, and the crunchy seeds on top add a nice texture. I also like to sprinkle them on this pumpkin smoothie or baked goods to add fiber and vitamins. They are also tasty on top of yogurt or oatmeal.
They are fantastic on this pear salad or avocado tuna salad. I also use these to add some texture when serving this egg salad. The hulled seeds can also be stirred into chocolate chip or oatmeal cookies. When I make my favorite pumpkin pie dip for parties, I like to add a handful of these hulled roasted pumpkin seeds on top for garnish.
How to store leftovers:
- Refrigerate: Roasted pumpkin seeds can be saved in a sealed container at room temperature for two weeks or in the fridge for up to a month.
- Freezing: To freeze, put them in a freezer bag, and they can be stored in the freezer for up to six months.
- Defrost: I thaw mine overnight in the refrigerator for the best flavor.
- Reheat: To reheat, put them in the oven at 350 degrees F for 10 minutes.
Frequently asked questions
One thing about pumpkin seeds is that they taste bitter if they are not viable. That means, if the embryo inside is no longer living, it will not taste good. The best way to tell is to put them in a bowl of water for 15 minutes and see if they float. The ones that float are duds, so I don’t keep them. I keep the ones that sink or bob up and down. Be sure to dry them afterward.
If they are not completely dry before adding the oil and seasonings, they can retain excess moisture, causing steam during roasting. This prevents the seeds from becoming crispy, as they are steamed instead of roasted. I always pour mine onto a thick sheet of paper towels and then spread them into a single layer. Then, I place a paper towel on top of them and press it down for 30 seconds before patting them completely dry. And then I do it again.
I usually shake the pan a couple of times to ensure both sides are evenly browned and crispy. Or use a spatula to stir them up. Just make sure they stay in a single layer. If they end up on top of each other, they will definitely not cook evenly. Some people toss them every five minutes. However, I think that it just lets out too much heat from the oven, and it is not necessary.
When they turn from gray or white to golden brown, they are ready. They also might start making popping sounds as they cook. They will also feel lighter after they are done roasting, and the outer shell will be crispy. The smell will also be nutty, similar to roasted nuts. After letting them cool for a minute, crack one open and test it. Then you’ll know for sure. If it is crispy, it’s done.
More snack recipes to try:
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Roasted Pumpkin Seeds
Ingredients
- 2 cups raw pumpkin seeds
- 2 teaspoons fine sea salt plus more for serving
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set it aside.
- Fill a medium saucepan with approximately 2 cups of water and add about 2 teaspoons of salt. Place it over medium-high heat and bring to a boil.
- In the meantime, scoop the seeds from a fresh pumpkin and add them to a bowl filled with cold water. Stir them until they are clean and begin to float. Discard the bad or tiny ones.
- Add the cleaned seeds to the boiling water, then reduce the heat to medium and simmer for 5 minutes.
- Drain the pumpkin seeds in a colander and discard any remaining flesh that is attached to them.
- Scatter them onto clean dishcloths or paper towels and pat them VERY dry.
- Once they are thoroughly dried, place them on the prepared baking sheet.
- Add the oil, spices, and seasonings, then toss well to combine. Spread them out in a single layer.
- Bake in the preheated oven, stirring once or twice, until fragrant, crunchy, and golden around the edges, for about 15 to 25 minutes, depending on the size of the seeds.
- Remove from oven, sprinkle immediately with more fine salt if desired, let them cool before serving.
Video
Notes
Boiling the seeds before roasting
The seeds need to be boiled first; otherwise, they won’t roast evenly. The insides will get done faster than the shells, and they will burn. Therefore, simmer them in salted water for approximately 5 minutes. In addition, boiling them will also help eliminate the excess slime and stringy fibers. Also, make sure to dry them after cooking and before roasting.More tips to consider:
- Please make sure the seeds are clean and dry before roasting them.
- Pat them with paper towels before seasoning them so it sticks.
- Scooping is easier with an ice-cream scoop or ladle.
- Be sure to remove the floating seeds because they are not viable and will taste bitter.