Introduction
Fall is here, and with it comes the delightful tradition of carving pumpkins. But before you toss those seeds, consider turning them into a delicious snack with our Roasted Pumpkin Seeds Recipe. This simple yet satisfying treat is perfect for the whole family, offering a crunchy bite that’s both nutritious and flavorful. Whether you’re looking for a healthy snack to munch on or a fun activity to do with the kids, roasting pumpkin seeds is a wonderful way to celebrate the season and make use of every part of your pumpkin.
Why You’ll Love This Recipe
- Super easy and quick to prepare.
- Customizable with your favorite seasonings.
- A healthy, guilt-free snack option.
- Ideal for family gatherings or solo munching.
Ingredients
- 1 ½ cups raw pumpkin seeds (scooped from a pumpkin, rinsed & dried)
- 1 tablespoon olive oil (or melted butter/coconut oil)
- ½ teaspoon salt (or to taste)
- Optional seasonings: garlic powder, smoked paprika, cinnamon sugar, chili powder, or everything bagel seasoning
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Rinse pumpkin seeds thoroughly to remove pulp, then pat dry with a towel.
- In a bowl, toss seeds with olive oil and salt (plus any seasonings).
- Spread seeds in a single layer on the baking sheet.
- Roast for 35–40 minutes, stirring once halfway through, until golden and crispy.
- Let cool before eating — they’ll crisp up more as they cool.
You Must Know
- Dry seeds thoroughly for maximum crispiness.
- Customize flavors with your favorite spices.
- Storing them properly keeps them crunchy longer.
Storage Tips
Store leftover roasted pumpkin seeds in an airtight container at room temperature. They remain fresh for about 1-2 weeks. For longer storage, keep them in the refrigerator for up to a month.
Ingredient Substitutions
If olive oil isn’t your preference, swap it out for melted butter or coconut oil, both of which add a different depth of flavor. For a unique twist, try using flavored oils like garlic-infused or chili oil. If you’re reducing sodium, replace salt with a salt-free seasoning blend. Feel free to experiment with different spice combinations to suit your taste buds.
Serving Suggestions
Roasted pumpkin seeds make an excellent standalone snack. They’re also a crunchy topping for soups, salads, and even yogurt bowls. Pair them with dried fruit and nuts for a homemade trail mix.
Cultural Inspiration
Roasting pumpkin seeds is a tradition that dates back to Native American cultures, where pumpkins and their seeds were a staple food. This practice spread across the globe, especially in countries celebrating fall harvests. The seeds are not only a symbol of fall but also a versatile ingredient used in various culinary traditions.
Pro Tips
For the best results, ensure your pumpkin seeds are completely dry before roasting; moisture can prevent them from crisping properly. If you’re using larger seeds, consider increasing the roasting time slightly. To enhance the flavor, toast your seasonings briefly in a pan before tossing them with the seeds. This releases their essential oils and boosts aroma.
Roasted Pumpkin Seeds Recipe
Fall is here, and with it comes the delightful tradition of carving pumpkins. But before you toss those seeds, consider turning them into a delicious snack with
10 minutes
40 minutes
~50 minutes
Ingredients
Instructions
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Rinse pumpkin seeds thoroughly to remove pulp, then pat dry with a towel.
In a bowl, toss seeds with olive oil and salt (plus any seasonings).
Spread seeds in a single layer on the baking sheet.
Roast for 35–40 minutes, stirring once halfway through, until golden and crispy.
Let cool before eating — they’ll crisp up more as they cool.
Notes
- Dry seeds thoroughly for maximum crispiness.
- Customize flavors with your favorite spices.
- Storing them properly keeps them crunchy longer.
Frequently Asked Questions
Q: Can I roast seeds from any type of pumpkin?
A: Yes, seeds from any variety of pumpkin can be roasted. However, larger pumpkins tend to have larger seeds, which are easier to handle.
Q: How do I know when the seeds are done?
A: The seeds are done when they are golden brown and have a crispy texture. They will continue to crisp up as they cool.
Q: Can I use pre-packaged pumpkin seeds?
A: Pre-packaged raw pumpkin seeds can be used, but ensure they are unsalted if you want to control the seasoning.
Q: What if my seeds are chewy?
A: Chewiness can result from under-roasting or not drying the seeds well. Make sure to roast until golden and dry the seeds thoroughly before roasting.