If you want to learn how to roast pumpkin seeds, this is the easiest recipe you'll find! In less than 30 minutes, you can have a crunchy, healthy snack that tastes delicious too.
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My Take On Roasted Pumpkin Seeds
Going to the pumpkin patch and picking pumpkins is a Duff family tradition in the fall. We always have a pumpkin carving competition, and my wife wins literally every year. She's pretty artistic and carves incredible designs, so I don't think I'll ever win. But at least I get to eat the seeds!
After we carve pumpkins, we roast the seeds with this recipe. I've tried a ton of different ways to roast them and think this is by far the best one. Pumpkin seeds can be tricky to cook since they can burn easily, but this recipe truly cooks them perfectly every time.
They turn out nice and crispy with just the right amount of seasoning. The combination of flavors and textures is seriously unbeatable. Plus, everything comes together so quickly, and the seeds will be ready to eat by the time you finish cleaning up from carving!
Why I Love This Recipe
It's made with 4 ingredients. Yes, you read that right. You only need four ingredients to make this recipe. If you have pumpkins, you'll have everything else on hand!
It's customizable. I keep this recipe simple, so there's plenty of room to modify the ingredients based on your preferences. There's an endless number of flavor combinations you can play around with to have your roasted pumpkin seeds taste different every time.
A healthy snack. Pumpkin seeds are full of healthy fats and other nutrients while being a great low calorie treat. They're the perfect homemade snack that I always feel good about feeding to my family!
- Raw pumpkin seeds- I use the seeds from carving pumpkins, but you can also buy them from the store and roast them at home.
- Olive oil- you can use any oil you want.
- Sea salt- for that addictive salty flavor.
- Paprika- for a savory flavor that highlights the natural flavor of the seeds.
How To Roast Pumpkin Seeds
1. Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Clean pumpkin seeds by running them under water in a colander to remove any pulp and fibers. Dry the seeds well using paper towels.
2. Season: Spread the seeds out on the prepared baking sheet and toss with olive oil. Sprinkle with the paprika and sea salt, and mix well to make sure they're completely covered in the seasoning.
3. Roast: Bake for about 10-15 minutes until the seeds are toasted and crunchy. Take the baking sheet out of the oven and stir the seeds every 5 minutes during baking. You'll want to keep an eye on them so they don't get overcooked.
4. Cool and serve: Remove the baking sheet from the oven and let the seeds cool completely on a wire rack before enjoying.
My Tips To Make The Best Recipe
- Use this same recipe to roast any winter squash seeds you want.
- Experiment with different spice blends, like curry powder, garlic salt, or chili powder.
- Make the seeds have a sweet flavor by tossing them in brown sugar and pumpkin pie spice.
- Make sure to clean the seeds well and get rid of any pumpkin fibers that might be on them.
- You can double or triple this recipe. Simply match the amount of oil and spices to the seeds.
Frequently Asked Questions
How do you store pumpkin seeds?
I like to store them in an airtight container at room temperature for up to 2 weeks. For maximum freshness, store the seeds in an airtight container and keep them in the fridge for up to 2 months.
Should you boil pumpkin seeds before baking them?
You do not need to boil them, but it will help the insides cook for crunchier pumpkin seeds. To boil pumpkin seeds, just put them in a pot of boiling water and boil for 10 minutes.
Are you supposed to soak pumpkin seeds before roasting?
You don't need to soak them before baking. That said, some people with digestive issues prefer to soak the seeds overnight so they are easier to digest. If you want to soak them, add the cleaned seeds to a bowl of water with a tablespoon of salt for eight hours.
What can you do with pumpkin seeds?
They're delicious in so many things, like salads, soups, yogurt, ice cream, or mixed in one of these low sugar granola options. The possibilities are truly endless! Of course, you can also just snack on them alone.
More Pumpkin Recipes To Try Next
- Keto pumpkin cheesecake
- Keto pumpkin bread
- Keto pumpkin pie
- Keto pumpkin muffins
- 5 minute keto pumpkin pie
- 1 cup raw pumpkin seeds
- 2 tablespoon olive oil
- 1 tablespoon sea salt
- 1 tablespoon paprika
- Preheat the oven to 350°F. Wash pumpkin seeds in a colander to remove the pulp and fibers. Dry well using paper towels.
- Put the seeds on a baking tray and toss with the olive oil. Sprinkle with paprika and sea salt and mix well. You can also mix everything in a bowl.
- Evenly spread the seasoned pumpkin seeds on the baking tray.
- Bake until the seeds are toasted and crunchy for 10-15 minutes. Stir every 5 minutes, and keep an eye on the pumpkin seeds so they don’t get over-toasted.
- Remove the tray from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Nutrition Information:Serving Size: ¼ cup
Amount Per Serving: Calories: 131Total Fat: 10gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 8gFiber: 3gSugar: 0gProtein: 3g