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Roasted pumpkin seeds are fun and healthy snack to make with your kids, especially after you just finished carving your pumpkin!

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

I have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We would help her make them, and help her eat them too! As an adult, I still love snacking on these crunchy roasted seeds. Nothing fancy, just tossed with some kosher salt and lightly sprayed with a little olive oil. Some people peel the skin off, but I eat them skin and all! For a more decadent version, I also have Smokey BBQ Spiced Roasted Pumpkin Seeds. To use the rest of our pumpkin, I also made homemade pumpkin puree to use in some pumpkin recipes.

pumpkin

Ingredients

  • Fresh pumpkin seeds from one pumpkin
  • olive oil spray
  • Kosher salt, to taste

How To Roast Pumpkin Seeds

  1. Prepare The Pumpkin Seeds: After removing seeds from the pumpkin, pull away any pumpkin bits and strings. Place the seeds in a colander and rinse under cold water. Try to remove any remaining pumpkin residue.
  2. Drying: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
  3. Preheat Oven: Preheat your oven to 300°F (165°C).
  4. Seasoning: Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season all over with salt, to taste.
  5. Roasting: Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
  6. Cooling: Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.

Pumpkin Seed Flavor Variations:

  1. Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
  2. Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
  3. Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. See recipe here.
  4. Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
  5. Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
  6. Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
  7. Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
Roasted Pumpkin Seeds

More Pumpkin Recipes:

Prep: 10 minutes

Cook: 1 hour 15 minutes

Total: 1 hour 25 minutes

  • Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.

  • Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.

  • Preheat the oven to 300F.

  • Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.

  • Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.

  • Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.

Last Step:

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Pumpkin Seed Flavor Variations:

  • Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
  • Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
  • Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
  • Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
  • Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
  • Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
  • Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.

 

Serving: 1 /4 cup, Calories: 72 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 3.1 g, Saturated Fat: 0.5 g, Sodium: 92 mg, Fiber: 0.4 g



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