Who doesn’t love roasted pumpkin seeds after you carve your Halloween jack-o-lantern?
With fall here – and more importantly, Halloween this weekend – we’ve been carving our pumpkins and decorating the house. And with five pumpkins to carve, we had quite a few pumpkin seeds that I didn’t want to throw away.
Easiest (and yummiest) thing to do? Roast them for a great treat. Oops, and I just realized I forgot to save a few for the wee ones to plant next year. Let’s hope that the great pumpkin seeds are enough of an apology for them.
Some links in this article are affiliate links that may earn me a commission if you purchase through them.
How to Make Roasted Pumpkin Seeds
After removing the seeds from your pumpkin and separating them from the pulp, soak them overnight in water.
I know that isn’t a usual step, but I never skip it. Wanna know why?
So after your seeds have soaked and the ick has gotten off, rinse the seeds under running water. Spread them in a thin layer on a jelly roll pan on a sil pat (or lightly coat them in oil or use some nonstick spray – I prefer the sil pat). Lightly sprinkle them with salt.
Roast them at 325 degrees for an hour, stirring a couple of times and reapplying salt if needed. Feel free to test them at the half-hour point to see how they’re doing. You want them crunchy, but not brown.
Store them in a covered container after they’ve cooled.
Roasted Pumpkin Seeds
Ingredients
- 4 cups Pumpkin seeds
- 1 teaspoon Salt
Instructions
- After removing the seeds from your pumpkin and separating them from the pulp, soak them overnight in water.4 cups Pumpkin seeds
- After your seeds have soaked and the ick has gotten off, rinse the seeds under running water. Spread them in a thin layer on a jelly roll pan on a silpat. Lightly sprinkle them with salt.1 teaspoon Salt
- Roast them at 325 degrees for an hour, stirring a couple times and reapplying salt if needed. Feel free to test them at the half hour point to see how they’re doing. They should be crunchy, but not brown.
- Store them in a covered container after they’ve cooled.
Notes
- I prefer using Silpat but if it’s not available, make sure you lightly coat them in oil or use some nonstick spray before putting the pumpkin seeds in the jelly roll pan.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Unknown Mami – Yep! Although, I have to admit that – shockingly – Little Miss decided she doesn't like them. I'm not quite sure what's wrong with her.
Stacey – No doubt about it. It doesn't QUITE make the freezing cold weather we're having worth it, but … it helps. A little.
Mmmmmmmm. One of our favorite things around here.
Yummy, yummy, yum, yum.