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Learn how to make roasted pumpkin seeds with this simple recipe. They are a super healthy & crunchy snack you can make in just a few 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.
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 family’s 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 seeds is probably the hardest part of making roasted pumpkin seeds. Separating the seeds from the pulp.
So are you curious about 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.
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, but 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 pumpkin pulp is left on them, it is totally safe to eat. Drain well and pour onto a clean towel or paper towel and pat as dry as possible.
Seasoning Mix for Roasting Pumpkin Seeds
In a small mixing bowl, pour in seeds, and add oil and salt. Mix well until all are well coated.
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.
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 a tad bit of 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
- 150+ Impeccably Easy Pumpkin Desserts That Are Perfect for Fall
- How to Make Pumpkin Puree
- Easy to Make Brownies
- Triple Chocolate Oreo Crunch Dessert
- From Scratch Pumpkin Pie Recipe
- 7 Delicious Recipes for Pumpkin Cupcakes You’ll Enjoy
Easy Roasted Pumpkin Seed Recipe
When carving the Halloween pumpkins or making Thanksgiving Pumpkin Pies, save your seeds for making a crunchy salty snack.
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
- Preheat oven to 350°F.
- Carefully, remove pumpkin seeds from pumpkin pulp and strings.
- Put into a pot and boil for 10/12 minutes to separate remaining pulp from seeds.
- Run cold water over them and swish them around in a colander, just to remove any more pulp that may be lingering.
- In a small mixing bowl, pour in seeds, add oil and salt. Mix well until all are well coated.
- Line a baking sheet with parchment paper and pour pumpkin seeds on to paper. Spread into a single layer.
- Then sprinkle with Black Pepper and Paprika.
- 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.
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Dianne Hadorn is the owner of Hidden Springs Homestead nestled in the hills of East Tennessee. She is a Master Gardener and enjoys helping others learn how to grow and preserve their own food and sharing tips for living a more self-sufficient lifestyle.