The best guide on how to perfectly roast pumpkin seeds! Worcestershire sauce and garlic powder make these pumpkin seeds a crunchy, savory and addictive snack.
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.
I love the month of October for so many reasons but carving pumpkins with my dad definitely ranks up there.
Every fall, sometime between my birthday 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.
Time needed: 40 minutes.
5 Steps to prepare and roast pumpkin seeds
Get a paring knife or get a pumpkin carving kit and cut the top of the pumpkin
- Scoop and Rinse
Scoop out the seeds with a large spoon & rinse in a colander under cold water.
Soak the seeds in saltwater. You do this to make the seeds easier to digest and ensures the slimy stuff is off of them.
Boil the pumpkin seeds- this is to ensure even baking.
- Season and Bake
For 15-20 minutes
Tips on how to make the best pumpkin seeds:
- 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.
- 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.
- Season them any way you wish. 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.
Frequently Asked Questions:
No. I would just pat them down with a paper towel to remove any excess moisture.
Cinnamon and sugar
Salt and Pepper
Onion Powder and Seasoning Salt
Chili powder with some lime and salt
Soak them in water and it comes off pretty quickly.
Up to 7 days in an airtight container
Yes! They are a good source of fiber and other minerals.
Whole Pumpkin disposal
When you’re done with the inside of a pumpkin don’t throw it in the trash! As long as all the pumpkin seeds are removed you can smash it up and leave it in the woods- it will compost naturally. Deer will eat it. For more pumkin disposal ideas visit this page.
Favorite pumpkin recipes:
- Pumpkin Mac and Cheese.
- Maple Pumpkin Oatmeal with Chia
- Pumpkin Chocolate Espresso Brownies
- Baked Pumpkin Spice Donuts
- Healthy Pumpkin Applesauce Muffins
Whatever you do, I encourage you to grab the family, head out to the driveway, and make some delicious memories.
No forks required.
Best Guide On How To Roast Pumpkin Seeds
- 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.
For more great snack recipes, check out my Pinterest board!