Roasted Pumpkin Seeds are a healthy and light snack, perfect for fall and ideal for recycling the seeds of this wonderful vegetable, the star of hearty and tasty main dishes, soups, and side dishes.
Quick and easy to make at home, they only require a little patience to remove the pumpkin's strings and the time it takes for the seeds to dry. Once you've hollowed out the pumpkin and removed the seeds, rinse them thoroughly until they're completely clean. Then, pat them dry with paper towels, place them on a clean cloth, and, after three days, roast them in the oven at 300°F/150°C for about 45 minutes.
We seasoned them with just a pinch of salt, but you can leave them plain or flavor them with herbs or spices, such as thyme, sweet paprika, or curry. The result is a delicious appetizer, perfect for sharing during a brunch, a party buffet, or a beer with friends.
Ingredients
How to Make Roasted Pumpkin Seeds at Home
Cut the pumpkin in half.
Cut the pumpkin in half.
Using a spoon, empty the pumpkin and collect all the seeds.
Using a spoon, empty the pumpkin and collect all the seeds.
Collect them in a bowl of adequate size and immerse them completely in water.
Collect them in a bowl of adequate size and immerse them completely in water.
By rubbing with your fingertips, gradually detach the pulp and filaments, then discard them.
By rubbing with your fingertips, gradually detach the pulp and filaments, then discard them.
Once you're done, change the water until the seeds are completely clean.
Once you're done, change the water until the seeds are completely clean.
Drain them carefully and remove any remaining strings.
Drain them carefully and remove any remaining strings.
Pat the seeds dry with kitchen paper and arrange them gradually on a clean cloth, then leave them to dry for at least 3 days until they appear clear and free of moisture.
Pat the seeds dry with kitchen paper and arrange them gradually on a clean cloth, then leave them to dry for at least 3 days until they appear clear and free of moisture.
Arrange the seeds in a single layer on a baking tray lined with baking paper, season with a pinch of salt if you like, then leave them to toast at 300°F/150°C for about 45 minutes.
Arrange the seeds in a single layer on a baking tray lined with baking paper, season with a pinch of salt if you like, then leave them to toast at 300°F/150°C for about 45 minutes.
Once the cooking time is up, remove the toasted pumpkin seeds from the oven, let them cool and transfer them to a glass jar with a lid.
Once the cooking time is up, remove the toasted pumpkin seeds from the oven, let them cool and transfer them to a glass jar with a lid.
Do Pumpkin Seeds Need to Be Dry Before Roasting?
Yes, pumpkin seeds should be dry before roasting to achieve the best texture and flavor. When you scoop seeds out of a pumpkin, they’re often coated in pulp and moisture, which can affect how they roast. If you try roasting them wet, they’ll end up soggy and might not get that desirable crispness. To properly dry the seeds, you should:
- Remove the pulp: Rinse the seeds under cold water to remove any pumpkin flesh.
- Pat them dry: Use a paper towel or kitchen cloth to blot off any excess moisture.
- Let them air dry: If you have time, spread the seeds out on a towel and let them sit for a bit to ensure they’re fully dry before roasting.
What Are Pumpkin Seeds' Health Benefits?
Rich in iron, magnesium, omega-3 essential fatty acids, and zinc, they are an excellent source of plant-based protein and a delicious addition to baked goods, salads, soups, and cookies.
What Can I Use Pumpkin Seeds For?
Once shelled, they can be used to make homemade cereal bars and crackers, but also to decorate sandwiches and focaccia; if blended, they produce a delicious and enveloping cream that can be used to garnish pancakes, crêpes, and hot porridge for breakfast.
Can I Make Them in The Air Fryer?
In addition to roasting in the oven, pumpkin seeds can also be cooked in a pan, in the microwave, at maximum power for about ten minutes, or even in an air fryer: in the latter case, simply cook them at 340°F/170°C for about 20 minutes, taking care to shake the basket from time to time.
Storage Instructions
After this step, they can be stored for a long time, even for 6 months, inside food bags or airtight jars, always ready to be consumed alone or as a finishing touch to soups, salads or baked desserts.
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