Roasted Pumpkin Seeds Recipe
Don’t throw away those pumpkin seeds! Start an Autumn tradition with your family and make roasted pumpkin seeds.
Roasted pumpkin seeds are a great fall snack to make with your kids, especially after carving a pumpkin.
Plus keep some seeds on hand to throw a bag in your purse for work. They are very delicious, healthy and so addicting.
Roasted pumpkin seeds make a tasty topping for salads and soups.
DO YOU HAVE TO CLEAN PUMPKIN SEEDS BEFORE YOU ROAST THEM??? YES!
After you remove the seeds from the pumpkin and separate them from the “guts” you need to rinse them off. Put them in a large bowl of water and swirl them around. The water loosens the strands and make it easier to pull them off.
After rinsing off the seeds in the bowl put them in a colander and rinse them again.
Remove the seeds to a clean, dry paper towels and pat dry. Leave the seeds to air dry until fully dry.
INGREDIENTS NEEDED FOR THIS RECIPE…..
- Pumpkin seeds
- Salt
- Smoked paprika
- Worcestershire sauce
- Buttere
Any variety of pumpkin will have seeds that will be perfect for roasting. Just make sure that the seeds come from fully ripe pumpkins.
HERE ARE A FEW PUMPKIN SEED VARIATIONS TO TRY…
Cinnamon – Simply toss the seeds into a mixture of 1 teaspoon cinnamon and ¼ cup of sugar immediately after the oil, then bake them according to the instructions.
Popcorn seasoning….. prepare the seeds as written on the recipe card, then season them with Orville Redenbacher’s popcorn seasoning right before serving.
Season seeds with pumpkin pie spice and a touch of sugar for a taste of autumn in every bite.
Cinnamon Sugar…. Combine pumpkin seeds with a mixture of cinnamon and sugar, toss in a little melted butter, and roast for a sweet and cinnamon sugar-coated snack.
Once the pumpkin seeds have cooled, transfer to an airtight container and store at room temperature for up to 1 week or in the refrigerator for up to 2 months.
Scroll down for a recipe…..
Ingredients
- 1 1/2 cups pumpkin seeds
- 1 1/2 tsps salt for boiling water
- 1 tsp for pumpkin seeds, plus more to taste.
- 1/4 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 1/2 tbsps melted butter
Instructions
- Preheat oven to 375F and line a cookie sheet with parchment paper.
- Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.
- In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.
- Add your pumpkin seeds and return to a boil. Cook for 10 minutes then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels.
- Transfer seeds to a mixing bowl and toss with melted butter.
- Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.
- Bake on 375F, turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)
- Adapted from Sugar Spun Run.