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Roasted pumpkin seeds on a wooden display cutting board surrounded by fall leaves, a pumpkin and a cinnamon stick.

Roasted Pumpkin Seeds

Don't throw out your seeds after carving pumpkins or making pumpkin pie! this easy method will give you crunchy seeds every time!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course: Snack
Ingredients Method

Ingredients
  

The Boil
  • Pumpkin Seeds
  • 1 TBS salt
  • water
The Roast
  • oil of choice
  • light Salt
  • other seasonings of choice

Method
 

The Boil
  1. Put your pulp and seeds into a bowl of water and start working the seeds out with your fingers. The pulp tends to sink, and your clean seeds will float. I have also seen this done in a stand mixer.
  2. Once your seeds are mostly clean, put them into a colander and rinse them under cold water to remove any remaining pulp. you can also pick some out with your fingers. (A little remaining pulp bits will not hurt.)
  3. Add the seeds to a pot of boiling salt water for roughly 10 minutes.
The Roast
  1. Remove the seeds from the water and dry them. Make sure that all of the water and moisture is off of the seed.
  2. Preheat oven to 325 degrees and toss the seeds in a light coating of oil and season with salt or other seasonings of your choice.
  3. Place parchment paper on your baking sheet and place seeds in a single layer. This is an important step because if your seeds are too crowded this will result in your seeds steaming or uneven cooking.
  4. Bake the seeds for 25-30 minutes. Give them a sir about halfway through. (Time may vary depending on your oven and the amount of seeds you are roasting, so make sure you check on them.) They are ready when they are golden brown and crisp!
  5. Wait about 15 minutes for them to cool off if you have the patience, then enjoy!