Roasted Pumpkin Seeds

Don’t throw your pumpkin seeds away, roast them instead! This crunchy snack is simple to make and easy to customize. They have always been a favorite way to add even more enjoyment to pumpkins in fall.

Whether you are making homemade pumpkin puree or carving a jack-o-lantern, the first step is to clean out the pumpkin. Scooping out the extra pulp and seeds is a necessary part of the process.

Luckily, when you toast the seeds up they make a delicious and nutritious snack! It is easy to do, so you might as well put those seeds to use.

There are just a couple of quick steps to make sure you get the best results.

Of course, you have to start with getting the pumpkin seeds clean. Use your hands to remove any big chunks of pulp first. It is easiest to get that part out of the way.

Then, I like to put the seeds in a large colander and run water over them while rubbing them together a bit. That helps to loosen up any remaining pulp.

Line a plate with a kitchen towel or paper towel and spread the seeds over it. Pick out any remaining pulp and allow the seeds to dry for a while.

Get the seeds as dry as you can at this point. That way they get roasty, toasty, and crunchy.

If they are still wet, you may get chewy seeds instead of crunchy ones. Toss the dry seeds in oil and the seasonings of your choice.

We like just plain salt. They are also great with some garlic and pepper on them.

However, you can try using chili powder, or even cinnamon on them. Use your creativity here.

Then roast your seeds at 350F. I have made the mistake of trying to roast them at higher temperatures before.

When I do that they tend to burn rather than crisp up. So, I have learned to use a little patience.

Test them along the way. They will take a bit longer to crisp up if they still had some moisture on them when you started cooking them.