Every fall, we roast pumpkin seeds. It has become a cherished family tradition every Halloween, turning pumpkin carving into a full fall experience. After cleaning out a fresh pumpkin, especially a sugar or pie pumpkin, it’s so satisfying to turn the mass of seeds into a tasty, crunchy snack.
With a few simple steps, you can transform raw pumpkin seeds into a nutty, crispy treat, using just a bit of olive oil and your favorite spices.
How to Roast Pumpkin Seeds
The process is not only easy but also a great way to reduce waste from your Halloween jack-o’-lantern or pie pumpkins. Roasted pumpkin seeds make a delicious and healthy snack that’s perfect for munching on while watching Halloween movies or taking along to fall outings. With so many ways to season them, from sea salt and garlic powder to brown sugar and cinnamon. Everyone can find a flavor they love.
This pumpkin seed recipe is a delicious way to enjoy a seasonal snack. After roasting, the seeds are best stored in an airtight container to maintain their crunch and flavor. So next time you’re carving pumpkins, save those seeds and enjoy this delicious homemade snack.
How to Roast Pumpkin Seeds: A Family Favorite Recipe
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Equipment
Ingredients
- 1 Cup Raw Pumpkin Seeds from a fresh carving pumpkin, sugar pumpkin, or pie pumpkin
- 2 Cups Cold Water
- 1 Tablespoon Sea Salt or kosher salt
- 1 Tablespoon Olive Oil or coconut, avocado, or vegetable oil
- Optional seasonings: garlic powder curry powder, chili powder, cinnamon sugar, brown sugar
Instructions
- Prepare the Pumpkin Seeds. Scoop out the mass of seeds from the pumpkin using a large spoon. Separate the seeds from the stringy pumpkin flesh and large pieces of pumpkin pulp. Rinse the seeds in a bowl of cool water to remove bits of pumpkin and slimy pumpkin flesh. Use a fine mesh strainer to drain excess water.1 Cup Raw Pumpkin Seeds, 2 Cups Cold Water
- Dry the Seeds. Spread the clean pumpkin seeds out on a kitchen towel or paper towels and pat dry to remove excess water. For the best results, let the seeds air dry for about 10–15 minutes, or blot with a dry towel if you’re short on time.
- Season the Seeds. In a large bowl, toss the dry seeds with olive oil or a little bit of oil of your choice until evenly coated. Add sea salt and any additional spices you’d like, such as garlic powder, curry powder, or a sprinkle of cinnamon sugar for a sweet twist.1 Tablespoon Sea Salt, 1 Tablespoon Olive Oil, Optional seasonings: garlic powder
- Roast the Seeds. Preheat your oven to 350°F. Spread the seeds in a single layer on a prepared baking sheet lined with parchment paper or a lightly oiled sheet pan. Bake for 25–30 minutes, stirring occasionally, until the seeds are golden brown and crisp.
- Let the roasted pumpkin seeds cool to room temperature on the sheet pan. Transfer to an airtight container to store for up to a week.
Nutrition
Tips for the Perfect Roasted Pumpkin Seeds
Soak in Salted Water. For extra flavor, soak the seeds in salted water for 15–20 minutes before roasting. This helps infuse a bit of salt into the inner seeds.
Use Smaller Seeds. Pie pumpkins or sugar pumpkins often have smaller seeds with a tender outer shell, which may yield a crunchier texture.
Seasoning Variations. For a sweet twist, try brown sugar and cinnamon; for a savory bite, garlic powder or chili powder works great. Experiment with your favorite spice blend.
How long do raw pumpkin seeds last?
Raw pumpkin seeds, if stored properly, can last quite a while. Here’s a quick guide:
- In the Pantry: Raw pumpkin seeds can last 1 to 2 months when kept in a cool, dark, and dry place, like a pantry. They should be in an airtight container to prevent moisture and pests.
- In the Refrigerator: For longer freshness, store raw pumpkin seeds in the fridge. They can last up to 6 months in an airtight container, as the cooler temperature helps maintain freshness and prevent rancidity.
- In the Freezer: If you want to store raw pumpkin seeds for an extended period, the freezer is best. They can last up to a year when kept in a sealed, airtight container or freezer bag.
Make sure they are thoroughly cleaned and dried before storing to prevent mold or spoilage.
How long do roasted pumpkin seeds last?
Roasted pumpkin seeds can stay fresh for a good amount of time.
- At Room Temperature. In an airtight container, roasted pumpkin seeds can last about 1–2 weeks. Keep them in a cool, dry place to maintain their crunch.
- In the Refrigerator. Storing roasted pumpkin seeds in the fridge can help them last up to 1 month. Place them in an airtight container to prevent moisture from making them soggy.
- In the Freezer. For even longer storage, roasted pumpkin seeds can be frozen for up to 3 months. Just make sure they’re in a sealed, airtight container or freezer bag. When you’re ready to eat, let them come to room temperature to enjoy their crisp texture.
Storing the seeds in an airtight container is key to keeping them fresh, crunchy, and flavorful.
Roasting pumpkin seeds is one of the best ways to enjoy pumpkin season and reduce waste, creating a crunchy snack that’s both flavorful and satisfying.
hhvicky
Saturday 2nd of November 2024
Thank you for sharing this recipe.