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Roasted pumpkin seeds are an easy fall treat you just have to make. If you are cutting open a pumpkin don’t toss the seeds! Save them instead and learn how to roast pumpkin seeds that you will enjoy snacking on for a special treat.
Pumpkins are plentiful in the fall so this is a great time to stock up on pumpkins for making homemade pumpkin puree and other pumpkin treats.
But so many toss out the seeds not realizing they are missing out on one of the best fall treats you can make!
How To Roast Pumpkin Seeds
1. Remove The Seeds
Cut your pumpkin in half and use a large spoon to scoop out the seeds and strings.
How many seeds you end up with will depend on how big your pumpkin is.
Larger pumpkins used for Halloween and fall decorations will have more seeds than smaller pie pumpkins.
My recipe is based on 2 cups of pumpkin seeds but you can easily cut the recipe in half or double it if you have more seeds.
2. Clean And Dry Seeds
Then place the seeds into a colander, and rinse under cold water to remove any pulp on the seeds.
If you aren’t in a hurry to make them, letting them sit in cool water for a few hours or overnight in your fridge makes it easier to remove the pulp from the seeds.
Spread the pumpkin seeds out onto a towel and let them dry. Removing as much moisture as possible will help the seeds to crisp up faster.
Place the pumpkin seeds into a medium-sized mixing bowl and toss with olive oil or melted butter both options work great.
Then add the salt, pepper, garlic powder, and paprika and toss until the seeds are evenly coated.
Spread the seeds out onto a baking sheet lined with parchment paper and bake at 350F (177C) for about 15 minutes, tossing the seeds every 5 minutes.
You’ll know they are done when they are golden brown and start to have a nutty smell.
How Do You Eat Pumpkin Seeds?
The entire pumpkin seed is edible, and many people love to eat the whole seed.
But the shell can be a little hard for some. If you prefer you can remove the hulls and just eat the inner pepitas that are softer.
How To Store Roasted Pumpkin Seeds
Roasted pumpkin seeds store very well, so don’t be afraid to make up large batches.
Store them in an airtight container in a cool, dry place. They will keep like this for about 3 to 4 months.
To keep them for up to a year, place the seeds into a freezer bag and freeze.
How To Use Roasted Pumpkin Seeds
Homemade roasted pumpkin seeds are a tasty treat on their own. But if you are looking for more creative uses try adding the seeds to your granola, salads, squash soups, or even as a unique ice cream topping..
2 cups pumpkin seeds (or what you get from 1 pumpkin)
2 TBS. olive oil
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
- Preheat oven to 350F (177C)
- Cut your pumpkin in half and scoop out the seeds and strings.
- Place the seeds into a colander and rinse under cold water to remove the pulp from the seeds.
Spread the seeds out onto a towel to dry.
- Once the seeds are dry place them in a medium-sized mixing bowl and add the olive oil or melted butter and toss to coat. Then add the salt, pepper, garlic powder, and paprika and toss on until the seeds are coated.
- Spread onto a baking tray lined with parchment paper and roast for 15 minutes or until the seeds are golden brown and have a nutty scent. Stir the seeds every 5 minutes to help them roast evenly.
- Remove from the oven and let cool before serving.
- Store roasted pumpkin seeds in an airtight container for 3-4 months in a cool, dry place. For longer storage freeze in freezer bags removing as much air as possible.
- Melted butter can be substituted for olive oil but watch the seeds carefully for burning.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.