The initial time I tried roasting pumpkin seeds, I scorched them badly.
It was disheartening, particularly because I wasn’t sure if the whole process was even worth it from the start. All that effort spent cleaning seeds and separating pumpkin strings – I didn’t even get to savor the results of my hard work. Hrmph.
Here’s what no one warned me about: The inner seeds bake significantly faster than the outer shell. I kept checking the oven, and everything seemed alright on the surface. Little did I realize that the inner seeds were charred beyond recognition.
Thankfully, I didn’t toss in the towel after that first disappointing effort! My life wouldn’t feel complete without roasted pumpkin seeds.
I’m thrilled to share that the second batch not only turned out well, it completely amazed me! The cup of seeds I roasted disappeared quickly between the two of us. Every time we walked by the kitchen, we found an excuse to snag a crunchy handful from the pan.
Today, I’m excited to divulge my secrets for preparing an amazing batch of roasted pumpkin seeds. If you’ve ever doubted whether it was worthwhile or experienced mediocre outcomes, I implore you to give this one final try. I know it won’t be the last try, but rather the beginning of a lifelong passion. Watch out pumpkins, we’re coming for you!
How To Roast Pumpkin Seeds:
1. Clean the seeds. It’s an annoying-but-necessary chore to meticulously scrub the seeds until no remnants of pumpkin insides are left. The most effective method I’ve found (thanks to your suggestions!) is to drop the seeds and guts into a large bowl of water and use your hands to break it apart. The seeds will rise to the surface! This method speeds up the cleaning process.
Note: Some of you have mentioned that sugar pumpkin seeds yield far crispier results than those from carving pumpkins. I used sugar pumpkin seeds, and mine were definitely super crispy!
2. Boil for 10 minutes in salted water. Using Elise’s technique as a reference, I introduced the pumpkin seeds to a medium pot of water with 1 tsp salt. Bring it to a boil and then lower the heat to simmer, uncovered, for approximately 10 minutes at low-medium heat. This method is said to aid in digestion and creates a crunchy shell during roasting. If you’re pressed for time, feel free to skip this step! They will still come out wonderfully.
3. Drain the seeds using a colander and pat them dry lightly with a paper towel or tea towel. The seeds might cling to the towel, but you can easily dislodge them with your fingers. No need for them to be completely dry – just a gentle pat will do.
4. Spread the seeds on a baking sheet and drizzle with extra virgin olive oil (I only required about 1/2-1 tsp). Massage the oil into the seeds and generously sprinkle with Herbamare (fine grain sea salt works too). Aim to lay the seeds out as thinly as possible with minimal overlaps.
5. Roast seeds at 325°F for 10 minutes. Take them out of the oven and stir. Roast for another 8-10 minutes (keep in mind, if your oven runs hot or cold, this baking time could vary!). During the last 5 minutes, remove a few seeds to crack open and ensure the inner seeds aren’t burning (the inner seed should not turn brown). Cool a few and pop them into your mouth for a taste test. They are ready when the shell is exceptionally crispy and easy to bite through. The inner seed should have only a faint golden hue. They should not be brown.
6. EAT! Take them out of the oven, add a sprinkle more of Herbamare, and dig in! Ah, so delicious, so delicious! There’s no need to discard the outer shell; it’s quite possibly the tastiest part.
I had no clue I would adore freshly roasted pumpkin seeds this much. I love how crisp the outer shell is and how enjoyable it is to crunch. They remind me of popcorn, but with a much crunchier texture, they’re fulfilling, and of course, loaded with nutrition.
Indeed, pumpkin seeds are incredibly healthy for you! They are rich in iron, magnesium, fiber, zinc, potassium, healthy fats, protein, and tryptophan (which can enhance your mood and assist with sleep). Vegans and vegetarians have been utilizing pumpkin seeds as a natural source of iron for years. I think it’s one of my favorite ways to increase my iron intake, next to Iron Woman Gingerbread Smoothies, of course. Be sure to pair it with Vitamin C for maximum iron absorption.
7. Share with some very fortunate people! (but choose them carefully…)
I assure you, you’ll never toss the seeds away again.
I’m eager to buy pumpkins just to roast another batch of seeds. And naturally, to create homemade pumpkin puree. I’m already looking forward to experimenting with various flavor combinations – perhaps garlic powder, cayenne, rosemary, brown sugar, or maybe cinnamon, nutmeg, ground cloves, etc., would all be delightful to try? I can’t wait to test out…a whirlwind of ideas are swirling in my…stomach.
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What spices would YOU use on your roasted pumpkin seeds?
@ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!