A step-by-step guide to perfectly crispy roasted pumpkin seeds.
I love the month of October for so many reasons but carving pumpkins with my dad definitely ranks up there. Every fall, some time between my birthday (October 20th) and Halloween, he would gather me and my sisters and we would all head out to the driveway. When we saw the big round pumpkins and the piles of newspapers, we knew it was time.
We would lay the paper out on the ground to collect all of the seeds and grab the biggest metal spoon we could find in the kitchen for scraping. My younger sisters would use the protective kiddy knives and eventually I was able to use a real chef’s knife. The leaves were bright orange, the air smelled like wood-burning stoves and it was cool enough to wear a jacket but not too cold that you needed gloves. It was perfect.
Of course, in case you haven’t figured it out by now, I am not crafty and I do not come from a crafty family. We are foodies, thru and thru. At the end of the day, we carved pumpkins with one goal in mind: roasted pumpkin seeds.
Over the years, I’ve perfected the crunchy, savory, addictive snack. Here are a couple tips:
1) Heavier pumpkins = more seeds. It’s a labor of love and these crunchy, salty seeds will be eaten in no time so I always suggest getting the heaviest pumpkin you can carry.
2) Boil the seeds first to ensure even baking. Since the inside of the pumpkin seed takes longer to cook than the shell, boiling them in a bit of salty water ensures a crispy pumpkin seed that won’t be burnt.
3) Season them any way you wish but we grew up tossing them in a few splashes of Worcestershire sauce and garlic powder. You can use just salt and pepper or kick them up a notch with curry powder and cayenne. The options are endless.
Whatever you do, I encourage you to grab the family, head out to the driveway and make some delicious memories.
No forks required.
- seeds from one large pumpkin
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne optional
Pre-heat oven to 350 degrees.
Bring a small pot of salty water to a boil and add pumpkin seeds. Boil for 9-10 minutes then drain. Carefully pat pumpkin seeds with paper towel to remove any excess moisture.
In a medium bowl, whisk together all remaining ingredients (olive oil through cayenne). Add pumpkin seeds to the bowl and toss until evenly coated.
Spread seeds in an even layer on a large baking sheet. Roast in the oven until crispy, 15-20 minutes depending on oven.
Roasted seeds can be stored in an air-tight container for up to 7 days.
This is a sponsored conversation written by me on behalf of Allrecipes. The opinions and text are all mine.