It's pumpkin carving season and one of our favorite parts of cleaning out the inside of our pumpkin, is seeing which one has the most seeds! Seasoned to perfection and roasted in the oven, these are the perfect crunchy treat for fall, and the best way to get more than just a spooky carving out of your pumpkin!
For every 2c of pumpkin seeds you’ll need:
- Water
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
If using fresh pumpkin seeds straight out of a pumpkin, you’ll want to remove the seeds, and press with a paper towel to remove some of the moisture. Boil the seeds in water and half a stick of butter for 15 minutes to remove all slime. You want enough water to just barely cover the top of the seeds.
Preheat oven to 300°F. Prepare a rimmed baking sheet with a layer of aluminum foil or parchment paper.
Place seeds flat on the prepared baking sheet in a single layer and sprinkle the top of your pumpkin seeds with salt.
Bake for 10 minutes, then remove from the oven to stir seeds around, then bake for an additional 10 minutes (20 minutes in total). You'll want to keep an eye on the seeds to avoid burning, as all oven temperatures can differ. Brown to your preference, we prefer just slightly crunchier than golden brown.
You can snack on these crunchy and addictive treats warm out of the oven or you can wait until they cool to room temperature. Try some of our different favorite flavor mix ideas below!
SUBSTITUTIONS AND ADDITIONS
SAVORY: For a savory snack, toss your pumpkin seeds with a few teaspoons of chili powder, curry powder or Herbs de Provence. You could also replace the plain salt with garlic salt. This is a treat with a slight kick, and a great addition to salad.
PUMPKIN SPICE: For a sweet pumpkin seeds option, toss your pumpkin seeds with pumpkin pie spice, and slight pinch of sugar.
CINNAMON SUGAR: Toss your seeds in cinnamon and white or brown sugar.
TACO: Toss seeds in taco seasoning for a Mexican-inspired version.
CAJUN: Add pumpkin seeds to a cajun spice and mix it up for a spicy Louisiana vibe.
CHEESE: Add a cheesy twist by sprinkling parmesan cheese, or white cheddar/ranch powder on top of your seeds.
STORAGE
ON THE COUNTER: Store leftovers from this perfect pumpkin seeds recipe at room temperature in a sealed food storage container for a week.
IN THE FREEZER: You can freeze homemade roasted pumpkin seeds for up to 3 months! This is a practical way to save the seeds, but not a family favorite in our home as they sadly don't stay quite as crispy after freezing.
