So, let’s say you really aren’t feeling like making your own pumpkin puree. Or maybe you just really hate Pumpkin Pie. Are you going to cut up a pumpkin this year to put on your porch? If so, you’re going to be scraping out the innards aren’t you? Why not put them to good use and roast pumpkin seeds instead of throwing them away? It’s so easy and they’re so delicious! You’ll wonder why you never did it before.
Just a warning, when you cut into your pumpkin to scoop out the seeds, yes, it will be gross and slimy. Sure, it feels sorta yucky and slimy, but you can wash your hands. I don’t mind it and don’t find it gross, but I also made mud pies as a kid so maybe I’m just used to it!
I prefer to simply roast pumpkin seeds with salt or seasoned salt. But if you’d like to try a spicier version, you could add garlic salt, cumin or chili powder. If you wanted to go with a sweet variety, you could also add some cinnamon or ginger and a little bit of brown sugar to the seeds before roasting. But I like good old fashioned salt and butter.
You might find recipes online that don’t require the seeds to dry overnight. I think you get a much better final product if you don’t skip the drying step, but it’s totally up to you!
Have you ever tried to roast pumpkin seeds?
How to Roast Pumpkin Seeds
1 1/2 cups of seeds (from about 2-3 small pumpkins)
1 tablespoon coconut oil or butter, melted
1 – 2 teaspoons seasoned salt or seasonings of your choice
- Cut your pumpkins in half and scoop out all the seeds with a spoon.
- Throw away any stringy parts and then dump the seeds in a colander for a thorough rinse.
- Let the seeds dry for about 30 minutes before spreading into a single layer on a cookie sheets.
- Allow the seeds to dry completely, overnight or up to 24 hours. Stir occasionally.
- Preheat oven to 300 degrees.
- Toss the seeds into a large bowl with the oil or melted butter and seasoning. Stir until all the seeds are well-coated.
- Spread seed out in a single layer on a large baking sheet.
- Roast pumpkin seeds for about 45 – 1 hour total, stirring every 10-15 minutes, until they are golden brown. If they are not brown, cook a little longer.
- Store them in a airtight container at room temperature.
This is how I’ve done them for many years, n super easy. Rinse seeds thoroughly. In lrg bowl, put in seeds, one cup of salt, n cover with 2-3 inches of water n soak over night. Next day drain water, place on a cookie sheet in a single layer, (no need to use spray Pam), place in 350 degree oven, n stir about every 15-20 min til nice n golden. No need to let dry in cookie sheet prior to baking. Crunchy, toasted and Delicious n just the right amount of salt every time.
I love roasting pumpkin seeds. My two favorites are nutmeg and salt, and pumpkin pie spice and sugar. Great, now I’ve got to go buy a pumpkin.
🙂 Run by Walker’s Market to get them cheap!
OOooh wow Stacy!! I (for whatever reason) didn’t think about that when I read your last post about making pumpkin puree. Do you know how freakin expensive those pumpkin seeds are? Its crazy!! I bought some a couple months ago to make a salmon pasta salad (which was amazing) and a small container of those were like $6 or $7…needless to say, I rationed them. LOL THANK you for posting this. Now I need to go find myself some pumpkins 🙂
Great! Let us know how it turns out. 🙂 Walker’s Market in Seven Mile Ford has small pumpkins for $1 each.