How to Roast Pumpkin Seeds
Prep time
Cook time
Total time
Boiling the seeds in salt water first tenderizes and cooks them all the way through. If you just toast them, the kernels will be less cooked and more difficult to eat. The salt does infuse some flavor into the seeds, but most of the sodium is removed with the water when drained. You can halve the recipe if you only have ½ cup pumpkin seeds or double it if you've been busy carving!
Author: Alisa Fleming
Recipe type: Snack
Cuisine: American
Serves: Depends on
Ingredients
- 1 cup pumpkin seeds from a fresh pumpkin
- 4 cups water
- 2 teaspoons salt
- 2 teaspoons oil
Instructions
- Preheat your oven to 400ºF, set the oven rack to the middle position, and line a baking sheet with parchment paper.
- Once you have cut the pumpkin and removed the insides, separate the seeds out and rinse them in cold water to remove any remaining pumpkin flesh.
- Place the seeds in a medium-sized saucepan with the water and salt.
- Bring the seeds to a boil and let simmer for 10 minutes.
- Drains the seeds, dump them onto a tea towel or paper towels, and pat until fairly dry.
- Place the pumpkin seeds on your prepared parchment paper and toss with the oil. Spread the seeds out into a single layer.
- Bake the seeds for about 20 minutes, stirring halfway through, until the seeds begin to brown.
- Once the seeds are cool, eat whole or crack open and eat the inner green seeds.
Notes
Sweet Holiday Spice Seeds (per 1 cup pumpkin seeds): Before roasting, toss the seeds with 1 tablespoon oil, 1 tablespoon brown sugar (can use cane sugar or coconut sugar), ½ to 1 teaspoon salt, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice. Slow roast the seeds at 300°F for 45 to 60 minutes, stirring halfway through, until nicely browned and crunchy.
Spicy Party Seeds (per 1 cup pumpkin seeds): Before roasting, toss the seeds with 2 tablespoons dairy-free buttery spread, ½ tablespoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon ground cumin, and ¼ teaspoon tabasco sauce. Slow roast the seeds at 300°F for 35 to 45 minutes, stirring halfway through, until nicely browned and crunchy.
Spicy Party Seeds (per 1 cup pumpkin seeds): Before roasting, toss the seeds with 2 tablespoons dairy-free buttery spread, ½ tablespoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon ground cumin, and ¼ teaspoon tabasco sauce. Slow roast the seeds at 300°F for 35 to 45 minutes, stirring halfway through, until nicely browned and crunchy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/how-to-roast-pumpkin-seeds-recipe