how to roast pumpkin seeds

Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide.

Roasted Pumpkin Seeds

pumpkin seeds

olive oil

salt

garlic powder

paprika (optional)

black pepper

Preheat oven to 350°F (177ºC).

Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.

Transfer the roasted pumpkin seeds to a bowl to cool down.

Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.

Easy Roasted Pumpkin Seeds

fine sea salt,

olive oil, melted coconut oil oil

your favorite spice blend

I have been roasting pumpkin seed for years and let me tell you that these are the best yet. Boiling them in salted water is the trick and I roasted them with flavoured salt, smoked paprika and a pinch of cinnamon.  I can't stop eating them.  Thanks for sharing.

https://www.youtube.com/watch?v=emre6fOL8b0

How to make the best roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash. With Video!

Easy Roasted Pumpkin Seeds Recipe - How to Roast Raw Pumpkin Seeds

Crunchy homemade roasted pumpkin seeds without oil are a nutritious snack using minimal ingredients.

Easy Roasted Pumpkin Seeds Without Oil

Pumpkin (any pumpkin will do)

Step 1

Cut pumpkin in half. Use a spoon to scoop out all the pumpkin seeds. Wash pumpkin seeds to rid of any stringy flesh

Step 2

Layout pumpkin seeds on a tea towel, separating each seed. Allow to air dry for at least 1/2 day preferable in lots of sunlight (must not be moist, moisture will cause seeds to steam rather than roast)

Step 3

Pre heat oven to 180 degrees Celsius / 356 degrees Fahrenheit. Line baking tray with baking paper

Step 4

Lay pumpkin seeds onto tray, ensure none overlap. Sprinkle salt evenly across pumpkin seeds

Step 5

Place in oven in the middle rack and roast for approx. 7-9 minutes or until golden. Allow to cool before eating.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1624934697/rev0euxk563wynpokpc4.mp4

Oil free roasted pumpkin seeds that are really crunchy. These roasted pumpkin seeds are easy to make in the oven.

Oil Free Roasted Pumpkin Seeds

This sweet and salty pumpkin seeds recipe is the BEST way to roast pumpkin seeds in the oven. Flavored with real maple syrup, these pumpkin seeds are made without boiling and an irresistible snack for the fall season.

Sweet and Salty Pumpkin Seeds Recipe

coconut oil

Tablespoon maple syrup

Preheat the oven to 400˚ degrees and line a sheet pan with parchment paper or foil.

Rinse the pumpkin seeds off in hot water to remove any leftover pumpkin.

Place the seeds in an even layer on a towel and pat completely dry.

In a medium bowl, combine pumpkin seeds, coconut oil, maple syrup and kosher salt and stir to combine and evenly coat the seeds in the seasonings.  

Spread the seasoned pumpkin seeds out onto the prepared sheet pan in an even layer.

Roast the pumpkin seeds in oven on the top rack for 10-15 minutes, stirring half way through, until golden brown.

Remove the seeds from the oven and allow them cool for at least 5 minutes before serving.

OMG! These are the best pumpkin seeds! I could not stop eating them. The combination of the sweet and salty is amazing! I made them in the air fryer 10 minutes at 350 but if you do it this way, you need to watch them and adjust the time. I will be making my seeds like this from now on. Thank you so much for this recipe!

Whether you&#039;re carving a Jack-O-Lantern or cooking a pie pumpkin, roasted pumpkin seeds are a delicious bonus snack! Here&#039;s the best way to roast pumpkin seeds, so they turn out perfectly crispy on your first try.

How to Roast Pumpkin Seeds

raw pumpkin seeds ((see notes))

fine sea salt

paprika ((optional))

coconut sugar ((optional))

Place the pumpkin seeds in a fine mesh strainer and rinse under running water. Pick out any pumpkin pulp that might be stuck to them. For best results, you want the seeds to be very clean, but you can pick off any remaining pulp when you dry them.

Transfer the seeds to a towel and pat well to dry. Once the seeds are dry, preheat the oven to 350ºF.

Pour the dry seeds into a bowl and toss with the olive oil, garlic powder, and salt. I usually use ½ teaspoon of salt for these (because I like salt!), but 1/4 teaspoon is sufficient if you&#39;re looking for a mildly salty snack. You can add the optional paprika and coconut sugar if you want a more flavorful snack that tastes like Chex Mix.

Spread the seeds out into a single layer on the pan. They will tend to clump together, but do your best to separate them so they will get as crispy as possible. Roast at 350ºF for 10 minutes.

When the timer goes off, remove the pan from the oven and use a spatula to stir the seeds, to help them crisp-up evenly. Return the pan to the oven, to bake for another 5 to 8 minutes. Watch closely towards the end of the cooking time, to make sure the seeds don&#39;t get too dark.

When the seeds smell nutty (almost like popcorn), remove them from the oven and cool. They will continue to crisp up as they cool down. Enjoy as a crunchy snack or as a topping for salads and soup.

Leftover roasted pumpkin seeds can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Thank you for the recipe. I followed your recipe but spiced mine up with Salt, Pepper, tumeric, and paprika. Very nice!

These came out soo good! Perfectly crispy and delicious! Definitely using this recipe from now on. Thank you! I can't stop snacking on them... At this rated I'll have to make more for the rest of the family to enjoy tomorrow!

Leslie - that's what I use; a lot simpler than scraping them out of a pumpkin, and less waste.

I just tried the recipe as it is written. It is delicious and perfectly crispy. Thanks Megan!

These roasted pumpkin seeds are perfection! I followed the recipe exactly as written, and they are delicious. I'm going to use them as "croutons" on salads this week, if I can stop snacking on them out of the bowl!

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The most viewed how to roast pumpkin seeds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed how to roast pumpkin seeds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine