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roasted pumpkin seeds

(1 rating)
Kitchen Crew
By Kitchen Crew

The toasted nutty flavor of homemade roasted pumpkin seeds is addictive. Customize the flavors with your favorite seasonings. Roast simply with olive oil and sea salt. Or, jazz-up the flavor with garlic salt, Cajun seasoning, cinnamon sugar, pumpkin spice and sugar... the options are endless. Roasted pumpkin seeds are a delicious snack, great in salads or trail mix and would make a sweet and nutty brittle.

(1 rating)
prep time 30 Min
cook time 45 Min
method Roast

Ingredients For roasted pumpkin seeds

  • 1 1/2 - 2 c
    pumpkin seeds
  • 1 Tbsp
    light-tasting olive oil
  • 1 tsp
    fine sea salt

How To Make roasted pumpkin seeds

  • Scoring the pumpkin with a paring knife.
    1
    Use a paring knife to score the pumpkin.
  • Cutting the top off the pumpkin.
    2
    Using a serrated knife, cut along the score to cut open the pumpkin.
  • Scraping the seeds out of the pumpkin.
    3
    Scrape the seeds and pulp out of the pumpkin using a spoon.
  • Cleaning the pumpkin seeds in a bowl of water.
    4
    Put the seeds and pulp in a bowl of warm water to separate the seeds.
  • Rinsing the seeds of pulp.
    5
    Rinse the seeds under warm water to clean the pulp off the seeds.
  • Drying seeds on a kitchen towel.
    6
    Spread the seeds out on a kitchen towel. Pat them with a paper towel and let them dry for about an hour.
  • Tossing the seeds with olive oil and sea salt.
    7
    In a bowl, toss the seeds with the salt and oil.
  • Pumpkin seeds on a parchment paper-lined baking sheet.
    8
    Line a cookie sheet with parchment paper. Spread the seeds out on the cookie sheet in a single layer.
  • Pumpkin seeds roasting in the oven.
    9
    Bake in the oven at 300 degrees for 30 to 45 min total.
  • Moving around the pumpkin seeds so they do not burn.
    10
    After 15 minutes, take the pan out and move the seeds around so they cook evenly. Place back in the oven.
  • Testing pumpkin seeds for doneness.
    11
    After 30 minutes, remove the pan and test one seed by biting it. If the crispness is to your likeness, they’re done. If not, bake for 15 minutes more. At this point, check them every 5 minutes to make sure they do not overcook and get burnt spots.
  • Pumpkin seeds cooling in a bowl.
    12
    Once they are toasted, remove the pumpkin seeds from the pan so they stop cooking and to prevent them from burning on the pan.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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