I’ve made roasted pumpkin seeds every single year since my mom let me help as a kid. Every year, someone asks me to post the recipe, but I’ve always been like, “nah—it’s not really a recipe!” It’s SO simple.
But I figured I’ll go ahead and share how I make roasted pumpkin seeds. They are delicious and a fun autumn tradition!
Related: Halloween Cake Pops, Caramel Apples, Halloween Cupcakes.
How to easily remove pumpkin seeds from pulp?
First, remove all of the seeds from the inside of a pumpkin. Place them into a large bowl of water, removing as much big pieces of pulp as possible.
The heavier bits of pulp will sink to the bottom while the seeds themselves will float. You will still need to use your (clean) hands to remove some of the bits of pulp from the seeds. Gently rub the seeds between your fingers and much (nearly all) the pulp will release and go into the water.
Every pumpkin will yield a different amount of pumpkin seeds, or you might be working with seeds from many pumpkins. So, I think of this recipe as more of a ratio:
1/3 cup seeds + 1 teaspoon oil + 1/2 teaspoon seasoned salt = delicious
You can adjust the oil and salt based on how many seeds you are roasting.
Roasted Pumpkin Seeds Ingredients
- Pumpkin seeds
- Oil – canola and vegetable are great as they have no flavor but you could use something like coconut oil and add a little more flavor.
- Seasoned salt – I love Lawry’s
How to make Roasted Pumpkin Seeds
Bake at 350°F for about 10 minutes. To keep them from burning, I like to stir them halfway through with a spatula. Watch them carefully because they burn easily.
You’ll know they’re done when most seeds are golden in color. I like mine a little overcooked, but that’s coming from someone who likes burnt popcorn. Ha!
Can you eat the shells of pumpkin seeds?
Yes, you absolutely can! I like to mix my roasted pumpkin seeds with about 1/3 or 1/4 as many candy corn candies. So, if I had a cup of roasted pumpkin seeds I’d add around 1/3 cup of candy corn. I love the sweet and salty mix!
Do you have a food that you strongly associate with autumn? xo. Elsie
Roasted Pumpkin Seeds
Ingredients
- ⅓ cup pumpkin seeds
- 1 teaspoon oil
- ½ teaspoon seasoning salt
- 2-3 tablespoons candy corn optional
Instructions
- Remove the pumpkin pulp from the seeds by soaking in water. Then rinse off any last bits (but it's OK if a tiny bit remains).
- Place the seeds on parchment paper and let them dry.
- In a bowl toss together the seeds, oil, and seasoning salt.
- Bake at 350°F for 10 minutes, stirring halfway to rotate the seeds.
- Allow to cool and then mix with candy corn if using.