One childhood Halloween, my friend’s mom brought us a bowl of roasted pumpkin seeds while we were carving away. At the time, I had no idea they were the remnants of the pumpkin we had just cleaned out. I simply gobbled up every last bite! It wasn’t until years later that I learned how to roast pumpkin seeds myself. It’s really quite easy, but there are some tricks to getting the best results. Below is the naturally top allergen-fee recipe that I use, plus vegan seasoned recipe options for Sweet Holiday Spice Seeds and Spicy Party Seeds.
Special Diet Notes: Roasted Pumpkin Seeds
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and optionally paleo.
- 1 cup pumpkin seeds from a fresh pumpkin
- 4 cups water
- 2 teaspoons salt
- 2 teaspoons oil
- 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.
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.