Pumpkins are amazing for so many recipes. You can use them to make pies, soups, casseroles, and more. But what about the seeds? Instead of letting the seeds go to waste, why not make roasted pumpkin seeds? These healthy, crunchy delicious seeds can be served as a snack or appetizer, and you can flavor them in so many mouthwatering ways.
Roasted pumpkin seeds are incredibly simple to make. You can whip up a batch in no time. Add your favorite seasonings to your roasted pumpkin seeds for a tasty homemade snack that everyone will love.
It couldn't be easier to make roasted pumpkin seeds at home. All you need to do is scoop the seeds out of the pumpkin, then rinse them well in a colander. Make sure you remove all the bits of pumpkin from the seeds! Once cleaned, boil the pumpkin seeds for about 10 minutes, then let them dry off. Put them on an oiled baking tray and roast the seeds for 5 to 20 minutes at 400F. The exact time will depend on the size of your pumpkin seeds to watch to see when they turn golden brown. That's when it's time to take them out. Once out of the oven, let the seeds cool before tucking in.
To remove pumpkin seeds, simply cut off the top of the pumpkin and use a metal spoon to scoop out the innards of the pumpkin. A sturdy metal spoon is best, or you can always use your hands if you don't mind getting a little bit messy.
Cleaning pumpkin seeds may seem like a lot of work, but it's not. After scooping them out of the pumpkin, place the seeds into a colander and rinse them under running water until all the pumpkin fibers are gone. For best results when roasting, let them dry off a bit before you put them in the oven.
If you're adding seasonings to your pumpkin seeds, toss them in the seasoning mix before roasting them. This will help the coating stick to the seeds and make the pumpkin seeds more flavorful.
How long you should roast pumpkin seeds depends on their size. Smaller seeds may take as little as 5 minutes while larger ones can take up to 20 minutes. Keep an eye on the seeds while you're roasting them so you can know when they're done.
You can add any number of fantastic seasonings to flavor your pumpkin seeds. Use premade mixes like taco seasoning, Old Bay, Creole seasoning, cinnamon sugar, or pumpkin spice mix. Or you can use your favorite flavorings like cayenne, paprika, cinnamon, garlic salt, ranch, parmesan, rosemary, BBQ, or onion powder.
Want saltier pumpkin seeds? Add more salt to the water when you're boiling them.
Let the seeds air dry before roasting them. It'll help them crisp up better.
To avoid bitter pumpkin seeds, don't overbake them. It's essential to keep a close watch on them while they're roasting.
Don't want to use the oven? No problem. You can roast your pumpkin seeds in a skillet. Heat a large skillet over medium heat, pour in some oil, then add the pumpkin seeds. Make sure you keep the seeds moving so they don't burn.
Keep your pumpkin seeds in an airtight container in a cool, dry place. They should last 3 to 4 months.
Cut open the pumpkin and scoop out the insides.
Put the pumpkin seeds into a colander to rinse away the pumpkin innards.
Measure out how much pumpkin seed you have. Pour 2 cups of water and 1 tablespoon of salt into a pot for every half cup of pumpkin seeds you have. Let the water come to a boil then lower to a simmer and cook for 10 minutes.
While the seeds are boiling, preheat your oven to 400F. Once boiled, drain the pumpkin seeds.
Pour olive oil into a baking sheet, using enough to coat the bottom of the tray.
Arrange the pumpkin seeds in a single layer on the tray. Bake for 5 to 20 minutes, or until the pumpkin seeds turn brown; smaller seeds need less time while larger ones will need more time. Check on them as they're cooking.
Remove from oven and let cool completely before enjoying.