Now that it is time to carve pumpkins, it is time to share our best method to roast pumpkin seeds.
Every October, as we are cleaning out our pumpkins to make Jack-O-Lanterns and as we prepare to make homemade pumpkin puree, we are left with a large bowl of pumpkin seeds and pulp.
And because it only happens once a year, I end up researching the best way to roast pumpkin seeds on the internet.
But after trying a few different methods over the years, we have combined the best of each and put them into one recipe.
How To Roast Pumpkin Seeds
Clean the Seeds
Yes, this is the worst part of the entire process. The easiest and fastest way to do this is to place the seeds in a bowl of water, using your hands to break the seeds free from the pulp.
Then place the drained seeds into a lettuce spinner, and with just a few whirls, the seeds are almost entirely clean.
Boil the Seeds
Next, fill a medium size pot ¾ full of water. Add 1 teaspoon of salt and the clean pumpkin seeds. Then bring the pot to a boil and reduce the heat to simmer. Continue to simmer for 10 minutes.
Although this isn’t absolutely necessary, boiling helps break down the pumpkin seeds outer shell. However, this will make the seeds easier to digest and adds for an extra crunch once roasted.
Roast the Seeds
Preheat oven to 325°F.
Once the seeds have been simmering for 10 minutes, drain them in a colander. Then pat them dry with a clean towel. Be aware that some of the seeds may stick to the towel. However, if you rub them gently they will easily fall off.
Before roasting, place the dried pumpkin seeds in a bowl and lightly drizzle with extra virgin olive oil. Toss the seeds in the oil to make sure all sides are coated.
Next, spread the seeds evenly on a baking sheet in a single layer. Season as desired.
Then add seeds to the preheated oven and roast for 10 minutes. Remove from oven and stir.
Then return the seeds to the oven for an additional 10 minutes. However, during the last 5 minutes of roasting, remove a couple of the pumpkin seeds and let them cool slightly. Give them a taste test.
They are done when the shell is super crispy and they are easy to bite through. Add additional minutes to the roasting time as needed, being careful to test them frequently to prevent burning.
Once they are done, remove them from the oven and add additional seasoning if desired.
It is bet to eat them immediately or store in an air-tight container.
Mary and Jim
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The BEST Way to Roast Pumpkin Seeds
- 1 Pumpkin
Remove the Seeds – Wash the outside of the pumpkin. Cut the top off the pumpkin if using it as a Jack O Lantern or cut a pie pumpkin in half. Scoop out the pulp and seeds to a paper towel lined rimmed baking sheet.
Clean the seeds – The easiest and fastest way to clean the seeds is by placing the seeds in water to remove the large chunks of pulp. Drain and place the seeds in a lettuce spinner and spin to remove most of the pulp.
Add the pumpkin seeds to a medium-sized pot of water and add 1 teaspoon of salt. Bring it to a boil and reduce the heat to simmer, uncovered, for 10 minutes over low-medium heat.
Preheat oven to 325°F.
Drain the seeds in a colander and pat dry with a clean towel. Don’t worry, the seeds will lightly stick to the towel, but just rub them with your hands and they will come off in a pile.
Place the seeds in a bowl and lightly drizzle with extra virgin olive oil. Toss the seeds in the oil to make sure all sides are coated. Spread evenly on a baking sheet in a single layer. Season as desired.
Add seeds to a preheated oven set at 325°F. Roast for 10 minutes. Remove from oven and stir.
Return to the oven for an additional 10 minutes, however, during the last 5 minutes of roasting, remove a couple of seeds and let them cool slightly and taste the texture. They are done when the shell is super crispy and they are easy to bite through. Add additional minutes to the roasting time as needed, being careful to test them frequently to prevent burning.
Remove from oven and add additional seasoning if desired.
Recipe courtesy of Old World Garden Farms