Roasted Pumpkin Seeds Recipe

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Learn how make roasted pumpkin seeds with this simple recipe. They are a super healthy & crunchy snack you can make in just a just minutes.

And since fall is the time for pumpkin season, it only makes sense to save the seeds when you are carving out Halloween pumpkins or canning pumpkin.

Pumpkins can be used for so many different recipes like homemade pumpkin puree for baking pumpkin pies. But the list doesn’t stop with roasted seeds and pies. Here are more delicious recipes you can make with pumpkin:

The ideas are endless when baking with fresh pumpkins or canned pumpkin in the fall.

roasted pumpkin seeds in a bowl with a spoon and fall color towel
Roasted Pumpkin Seeds

The wonderful thing about pumpkin seeds is that they can be flavored in a variety of different flavorful recipes.

Everything from sweet and savory, to spicy, salty and sour. Yep, how does dill pickle flavor pumpkin seeds sound. Don’t knock it til you try them.

But today we are going to learn how to do my families favorite. A hint of salty and just a tad bit spicy.

Roasted Pumpkin Seeds Recipe

Ingredients:

  • 1.5 cups fresh pumpkin seed, cleaned
  • 3 cups of Water
  • 1 Tbs Pure Olive Oil
  • 2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika

Preheat oven to 350°F.

How do you separate pumpkin seeds easily? Cleaning pumpkin seed is probably the hardest part of making roasted pumpkin seeds. Separating the seeds from the pulp.

So are you curious how I clean pumpkin seeds? I really haven’t found a quick way to do this. I carefully, using my hands, sort them by picking them out of the stringy pulp.

Picking the pulp up a bit at a time, sorting out the seeds and then putting the seeds into a pot filled with water and the pulp into a separate bowl for later use. It works well, but it is not really fast.

cleaning pumpkin seeds for roasting in the oven
Washing pumpkin seed to separate pulp.

It might sound a bit odd, but I enjoy this part of making roasted pumpkin seeds.

Once they are separated, “boil them” in the pot for about 10-12 minutes.

Do you need to wash pumpkin seeds before roasting? Not really. It’s not that I am trying to “clean” the seeds, I am merely trying to remove as much pulp as possible.

This not only cleans the pumpkin pulp off them, it also helps to “plump” them up so they are more crunchy when roasted in the oven.

Next, once they are cleaned. Run cold water over them and swish them around in a colander, just to remove any more pulp that may be lingering. But don’t worry, if any is pumpkin pulp is left on them, it is totally safe to eat. Drain well and pour onto a clean towel or paper towels and pat as dry as possible.

Seasoning Mix for Roasting Pumpkin Seeds

In a small mixing bowl, pour in seeds, add oil and salt. Mix well until all are well coated.

adding oil to pumpkin seeds for a roasting them fresh
Adding oil and salt to pumpkin seeds to roast

Line a baking sheet with parchment paper and pour pumpkin seeds on to paper. Spread into a single layer, and then sprinkle with black pepper and paprika.

Place in the oven and bake at 350°F for 40 minutes. That’s it!

Cool and then store in an airtight container for about 3 weeks. Of course, ours does not last this long.

roasted pumpkin seeds in a bowl for air-tight storage
Store roasted pumpkin seeds in air-tight container

This is how you roast pumpkin seeds easily! As I’ve already mentioned, there are all kinds of roast pumpkin seed recipes that can be found, but we just prefer a little bit of a salty and tad bit spicy flavor.

And by the way, did you know that pumpkin seeds are full of nutrition? They are full of vitamins and minerals that are good for you.

More Fall Recipes

Easy Roasted Pumpkin Seed Recipe

roasted pumpkin seeds in a bowl on a fall color towel

When carving the Halloween pumpkins or making Thanksgiving Pumpkin Pies, save your seeds for making a crunchy salty snack.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1.5 cups fresh pumpkin seed, cleaned
  • 3 cups of Water
  • 1 Tbs Pure Olive Oil
  • 2 tsp Pink Himalayan Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Paprika

Instructions

    1. Preheat oven to 350°F.
    2. Carefully, remove pumpkin seeds from pumpkin pulp and strings.
    3. Put into a pot and boil for 10/12 minutes to separate remaining pulp from seeds.
    4. Run cold water over them and swish them around in a colander, just to remove any more pulp that may be lingering.
    5. In a small mixing bowl, pour in seeds, add oil and salt. Mix well until all are well coated.
    6. Line a baking sheet with parchment paper and pour pumpkin seeds on to paper. Spread into a single layer.
    7. Then sprinkle with Black Pepper and Paprika.
    8. Place in the oven and bake at 350°F for 40 minutes.

Notes

Roasted pumpkin seeds will store in an air-tight container for about 3 weeks. If they last that long.

2 pumpkins on a table and then roasted pumpkin seeds in a bowl sitting on a fall colored towel

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