Perfectly Roasted Pumpkin Seeds

9 flavors of roasted pumpkin seeds

Step-By-Step Guide to Perfect Roasted Pumpkin Seeds

Every year we very carefully carve our pumpkins into a  beautiful piece of artwork.  As exemplified by this year’s masterpiece crafted by the veggie kids of myvegetarianfamily.com

my vegetarian family jack o lanter

We spend so much time on those carvings! But then what happens to the seeds? We just discard them! Not any more!!

You are going to love this fool-proof oven roasting method to yield perfect, flavorful, crunchy roasted pumpkin seeds.  Follow my steps exactly and you will have a perfect post-pumpkin-carving snack for everyone.

A few tips … don’t skip the boiling part! That helps the seeds become crunchy and flavorful! Also, use coarse kosher salt … this is a must … it sticks better to the seeds. Lastly, roast first, flavor, then return to the oven and roast again.

I divide the seeds up and flavor them as requested … on this night we had 9 different requests.  I am happy to share them with you.  There is no exact science to the measurements of the spices, you need to coat the seeds to make them retain the flavor.

9 Roasted Pumpkin Seed Flavors:

  1. Everything But The Bagel: toss with coarse kosher salt, black pepper, onion granules, garlic granules
  2. Indian: toss with turmeric, red chili powder pepper, and garam masala, salt to taste
  3. Mexican: toss with taco seasoning
  4. Salt & Pepper: toss with black pepper and coarse kosher salt
  5. Cinnamon Sugar: toss with ground cinnamon and dark brown sugar
  6. Siracha: mix seeds and enough Siracha to coat each little seed
  7. Chipotle: toss with chipotle smoked red jalapeno seasoning (I used frontier co-op) and salt to taste
  8. Italian: toss with black pepper, salt to taste, and Herbs of Italy Italian Blend (I used fronteir co-op)
  9. Jalapeno: toss with coarse kosher salt and finely chopped fresh jalapeno

Enjoy!

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Step-By-Step Guide to Perfectly Roasted Pumpkin Seeds
After carving a jack-o-lantern, what do you do with the seeds? Roast them! Follow this easy, fool-proof, step-by-step guide to nine different flavors.
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Course Snack
Cuisine Vegetarian
Servings
Ingredients
  • 2 cups pumpkin seeds seeded from carving pumpkin
  • 2 tsp kosher salt
  • optional spices for seasoning see recipe notes for instructions below
Course Snack
Cuisine Vegetarian
Servings
Ingredients
  • 2 cups pumpkin seeds seeded from carving pumpkin
  • 2 tsp kosher salt
  • optional spices for seasoning see recipe notes for instructions below
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cut top off pumpkin
  2. Using a large spoon, seed the pumpkin by scraping the pulp and seeds out. Place in a bowl.
  3. Preheat oven to 350 degrees.
  4. Clean the seeds by separating them from the stringy pulp
  5. Place seeds in a colander and rinse under cold water until clean
  6. Place in a large pot, cover with water, add 2 tsp kosher salt, boil for 10 minutes, strain water
  7. Lay seeds flat on a baking sheet greased generously with olive oil and bake for 20 minutes at 300 degrees
  8. Remove from oven and add spices
  9. Return to oven and bake 20 minutes or until golden brown and crisp but do not overcook and burn. Enjoy!
Recipe Notes

9 Seasoning Choices:

  1. Everything But The Bagel: toss with coarse kosher salt, black pepper, onion granules, garlic granules
  2. Indian: toss with turmeric, red chili powder pepper, and garam masala, salt to taste
  3. Mexican: toss with taco seasoning
  4. Salt & Pepper: toss with black pepper and coarse kosher salt
  5. Cinnamon Sugar: toss with ground cinnamon and dark brown sugar
  6. Siracha: apply enough Siracha sauce to coat each little seed
  7. Chipotle: toss with chipotle smoked red jalapeno seasoning (I used frontier co-op) and salt to taste
  8. Italian: toss with black pepper, salt to taste, and Herbs of Italy Italian Blend (I used fronteir co-op)
  9. Jalapeno: toss with coarse kosher salt and finely chopped fresh jalapeno
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