I finally managed to carve my favorite fall treat last weekend when my husband and I finally managed to get around to carving our pumpkins.
Carving pumpkins is fun, but my favorite part of making pumpkin seeds is definitely the roasted pumpkin seeds. I really enjoy the crunchy, delicious, and addictiveness of roasted pumpkin seeds each year, and I look forward to them every year.
Lastly, don’t be worried if you have already discarded your pumpkin seeds from this year. How to roast pumpkin seeds that Apronese shares below will help you have a delicious batch of pumpkins.
If you want, you can also use this same method to use the seeds of any of the winter squashes you enjoy over the next few months.
They include acorns, delicata, butternuts, spaghetti squashes, and many others. So as you enjoy your seasonal squash, make sure you take the time to enjoy its seeds as well.
Can You Eat the Shell?
There are many pumpkin seeds that have been harvested from their pumpkin, but the seeds are still in their outer white shell (or hull) when they are removed from the pumpkin. The pepita, which is a tender green interior, is very familiar to you.
Despite the fact that the outer shell is very tough and fibrous, it can still be eaten. Since it takes a little chewing to consume, roasted pumpkin seeds may be out of reach for those who have difficulty chewing or have a fragile stomach.
How Do Roasted Pumpkin Seeds Taste?
Pumpkin seeds have the same nutty flavor and aroma as fresh popcorn, and they are also fairly neutral in flavor and don’t react negatively with other spices, either sweet or savory. Roasted pumpkin seeds are highly recommended for anyone who enjoys a tasty snack.
Roasted Pumpkin Seeds: How to Flavor Them
The fun thing about roasted pumpkin seeds is that you can flavor them with just about anything you like! In the recipe below, I used Cajun seasoning salt because it’s a great way to salt and season everything at the same time, but there are many other wonderful ways you can season roasted pumpkin seeds as well.
Here are a few other ways you can season your pumpkin seeds:
- Italian seasoning
- Salt and freshly cracked pepper
- Ranch seasoning
- Garlic Herb Seasoning
- Taco Seasoning
- Curry powder
You may want to make sure to check the label of the spice blend to see if it contains salt. If it does not contain salt, you will want to add salt in addition to the spice blend if it does not contain salt.
Roasted Pumpkin Seeds: How to Store Them
If you prefer to use pumpkin seeds raw then you simply need to roast them until they’re golden brown. You can remove the seeds after roasting and allow them to cool completely to room temperature.
Keep the pumpkin seeds in an air-tight container in room temperature for 2-3 weeks. Do not refrigerate, unless you’ve tossed them in butter after roasting.
Roasted Pumpkin Seeds
In this recipe, we will make Roasted Pumpkin Seeds, which is a quick and easy way to make a great fall treat. This recipe will help you learn how to roast pumpkin seeds.
Servings: 10 (¼ cup each)
- 2.5 cups fresh pumpkin seeds
- 1 Tbsp cooking oil*
- 1 tsp Tony Cachere’s Cajun Seasoning*
- You need to start by preheating the oven to 350 degrees Fahrenheit. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that remains attached to seeds. After washing the pumpkin seeds in a colander, you will need to pat them dry with a lint-free dishcloth (the seeds have a slippery coating on them, and they may not feel completely dry).
- Using a mixing bowl, place the cleaned and dried pumpkin seeds, and add the cooking oil and seasoning. Leave the seeds to soak for a few minutes, stirring them occasionally. Now spread the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them in an even layer.
- The pumpkin seeds will need to be roasted in the preheated oven, stirring every 5-10 minutes or so until they become golden brown and emit a sweet, nutty smell. The total roasting time will vary, depending on the size, moisture level and shape of the seeds. Allow them to cool, and then enjoy them.
*If you prefer to use your own oil for high heat cooking, you can do it as you wish and add your preferred seasoning blend (see below recipe notes for seasoning ideas).
Serving: 0.25 cup ・ Calories: 78 kcal ・ Carbohydrates: 1.69 g ・ Protein: 3.43 g ・ Fat: 7.05 g ・ Sodium: 138.07 mg ・ Fiber: 0.75 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
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How to Make Roasted Pumpkin Seeds – Step by Step Photos
In the meantime, preheat your oven to 350 degrees Fahrenheit. Here is a picture of your pumpkin seeds and the extra pumpkin pieces they will probably look like once you’ve scraped those out.
The seeds and pumpkin will be easier to separate after they’ve been rubbed with water, so let’s give them a rinse first for them to separate easier.
After you have placed the pumpkin seeds in a colander, rinse them with cool water. Remove the bits of pumpkin flesh from the seeds as you rinse them.
After you have drained them thoroughly, pat them dry in a lint-free towel. It is important to note that the seeds are coated in a slippery coating that may not feel completely dry after drying. This helps them get really crispy.
Once the seeds were cleaned and dried, I had approximately 2.5 cups of pumpkin seeds (from two pumpkins). Add your seasonings to the seeds in a bowl.
Since I’m using Cajun seasoning that includes a lot of salt, I only needed to add a tablespoon of salt. I highly recommend you use your favorite seasoning and make sure that it is seasoned with salt, or add salt to it separately.
On parchment paper-lined baking sheets, spread out the evenly seasoned pumpkin seeds. Transfer to a preheated 350°F oven.
For an oven roasted pumpkin seed, keep it stirring every five to ten minutes (I stirred my pumpkin seeds after 10 minutes, 20 minutes, and finally for a final 5 minutes in the oven).
If you roast your pumpkin seeds for a total of 25 minutes, the amount of time it takes depends on the size of your seeds and the amount of moisture they are exposed to. You’ll know they are done when they look golden brown and smell nutty, almost like popcorn.
Depending on their size, pumpkin seeds can be stored in an air-tight container for 2-3 weeks. Once they have cooled, they can be enjoyed.
A delicious snack to treat the family on the weekend, or when inviting friends over to play, or on holidays. Simple and delicious roasted pumpkin that the Apronese recipe introduced above for you.
If you have a different way to make pumpkin seeds, please share in the comments to let everyone know.
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