Description
Learn how to roast pumpkin seeds in the oven to create a delicious, crunchy snack. This recipe guides you through cleaning, drying, seasoning, and roasting raw pumpkin seeds to perfection using simple ingredients and an easy baking method.
Ingredients
Scale
Ingredients
- 1 ½ cups raw pumpkin seeds (from about 2 pie pumpkins)
- 2 tsp. oil (olive or avocado oil, or butter)
- ½ tsp. salt (or other seasonings)
Instructions
- Remove the Seeds: Cut each pie pumpkin in half lengthwise or cut around the stem to create a lid, then scoop out all the pumpkin seeds and strings. Expect about ¾ cup seeds from one 3-pound pie pumpkin.
- Clean the Seeds: Place seeds in a colander and rinse under cool running water for 20-30 seconds while loosening seeds with your fingers. Remove any pumpkin flesh and strings. For stubborn strings, carefully push the seed out with your fingers to separate it.
- Dry the Seeds: Rinse again to remove remaining strings, then thoroughly dry seeds with a dish or paper towel. For best results, let seeds air dry overnight.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for roasting.
- Roast the Seeds: Toss the dried pumpkin seeds with oil or butter and your choice of seasonings in a large bowl. Spread in a single layer on a parchment-lined baking sheet. Bake for 20-30 minutes until seeds are crunchy, stirring occasionally to ensure even roasting.
- Cool and Serve: Allow the seeds to cool completely on the baking sheet before enjoying as a healthy, flavorful snack.
Notes
- For extra flavor, try adding spices like cinnamon, smoked paprika, garlic powder, or chili powder when seasoning.
- Allowing seeds to air dry overnight helps them roast more evenly and become crunchier.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to two weeks.
- If using butter, watch closely to avoid burning due to lower smoke point compared to oils.
