Roasted pumpkin seeds are fun and healthy snack to make with your kids, especially after you just finished carving your pumpkin!
Roasted Pumpkin Seeds
I have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We would help her make them, and help her eat them too! As an adult, I still love snacking on these crunchy roasted seeds. Nothing fancy, just tossed with some kosher salt and lightly sprayed with a little olive oil. Some people peel the skin off, but I eat them skin and all! For a more decadent version, I also have Smokey BBQ Spiced Roasted Pumpkin Seeds. To use the rest of our pumpkin, I also made homemade pumpkin puree to use in some pumpkin recipes.
Ingredients
- Fresh pumpkin seeds from one pumpkin
- olive oil spray
- Kosher salt, to taste
How To Roast Pumpkin Seeds
- Prepare The Pumpkin Seeds: After removing seeds from the pumpkin, pull away any pumpkin bits and strings. Place the seeds in a colander and rinse under cold water. Try to remove any remaining pumpkin residue.
- Drying: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
- Preheat Oven: Preheat your oven to 300°F (165°C).
- Seasoning: Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season all over with salt, to taste.
- Roasting: Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
- Cooling: Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Pumpkin Seed Flavor Variations:
- Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
- Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
- Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. See recipe here.
- Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
- Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
- Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
- Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
More Pumpkin Recipes:
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Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Try to remove any remaining pumpkin residue.
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Spread the seeds out on a towel and pat dry. Allow them to air-dry for a few hours or overnight. This will help in achieving a crispy result.
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Preheat the oven to 300F.
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Spread the seeds out evenly on a sheet pan and spritz all over with olive oil, season with salt, to taste.
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Roast the seeds in the preheated oven for 20 to 30 minutes, or until golden brown. Make sure to stir or shake the tray every 5 minutes to ensure even roasting and to prevent burning. For crispier seeds, leave them more time.
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Once done, remove from the oven and let them cool on the baking sheet. The seeds will become crunchier as they cool.
Last Step:
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- Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
- Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
- Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
- Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
- Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
- Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
- Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.
Serving: 1 /4 cup, Calories: 72 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 3.1 g, Saturated Fat: 0.5 g, Sodium: 92 mg, Fiber: 0.4 g
