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Pumpkin Seeds Recipe

Perfect Roasted Pumpkin Seeds

This pumpkin seeds recipe transforms your Halloween carving scraps into a crispy, nutritious snack. The secret is simmering the seeds in salted water before roasting for maximum flavor and crispiness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups pumpkin seeds fresh from carving pumpkin
  • 2 teaspoons fine sea salt divided, plus more for serving
  • 2 teaspoons olive oil or melted coconut oil
  • 2 teaspoons spice blend such as pumpkin pie spice, curry powder, harissa, or chili powder

Equipment

  • Medium saucepan
  • Baking sheet
  • Parchment paper
  • Clean dish towels
  • Colander

Method
 

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
  2. Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.
  3. Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.
  4. Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.
  5. Drain and pull away any remaining pumpkin attached to the seeds.
  6. Scatter the seeds onto clean dishcloths and pat them very dry. This step is crucial for crispiness.
  7. Mound the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.
  8. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.

Notes

Storage: Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.
Can you eat pumpkin seed shells? We enjoy the shells and love that they add some extra fiber. If you don't like the shells, you can always hull them after roasting.
Pro Tip: The more dry your pumpkin seeds are, the better they will roast in the oven. Don't skip the drying step!
Flavor Variations: Try garlic powder and parmesan, smoked paprika, cinnamon and brown sugar, or everything bagel seasoning.