Pumpkin Seeds Recipe

This no-fuss pumpkin seeds recipe is the answer to your snack cravings and food waste woes. If you’re looking at a pile of pumpkin guts and seeing waste, it’s time for a perspective shift. With just a few minutes of active prep, this method requires minimal ingredients and effort for a maximum payoff. Say goodbye to food waste and hello to your new favorite, budget-friendly homemade snack.

Ingredients

• Base Ingredients
• 1 medium pumpkin (yields about 1 cup of raw seeds)
• 1 tablespoon olive oil or melted butter
• 1 teaspoon salt

Seasoning Variations (choose one)

• Classic Savory: 1/2 teaspoon garlic powder
• Smoky Spice: 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder
• Simple Sea Salt: Just use the salt above for a pure, classic flavor

Step-by-step instructions for making the recipe

1. Preheat and Prep: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Clean the Seeds: Scoop the seeds from your pumpkin. Place them in a large bowl of water and swish them around to separate the seeds from the stringy pulp. The pulp will float, and the clean seeds will sink to the bottom.
3. Dry Thoroughly: Remove the pulp and drain the seeds in a colander. Pat the seeds completely dry with a clean kitchen towel or paper towels.
4. Season: Transfer the dry seeds to a bowl. Drizzle with olive oil and sprinkle with your chosen seasonings and salt. Toss well until the seeds are evenly coated.
5. Arrange for Baking: Spread the seasoned seeds in a single layer on the prepared baking sheet.
6. Roast: Roast for 25-35 minutes, stirring halfway through, until the seeds are golden brown and crisp.
7. Cool Completely: Let the seeds cool on the baking sheet. They will become crispier as they cool. Store in an airtight container.

Mia

Perfectly Roasted Pumpkin Seeds

Don’t throw away those pumpkin seeds! This simple recipe transforms them into a crispy, savory, and healthy snack with minimal effort.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: American

Calories: 80

Ingredients Equipment Method Notes

Ingredients

  

Base Ingredients

• 1 medium pumpkin yields about 1 cup of raw seeds
• 1 tbsp olive oil or melted butter
• 1 tsp salt

Seasoning Variations (choose one)

• 1/2 tsp garlic powder for Classic Savory
• 1/2 tsp smoked paprika for Smoky Spice
• 1/4 tsp chili powder for Smoky Spice

Equipment

• Baking Sheet
• Parchment Paper
• Mixing Bowls

Method

 

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Begin by scooping the seeds from your pumpkin. Place them in a large bowl of water. Using your hands, swish the seeds around to separate them from the stringy pumpkin pulp. The pulp will float, and the clean seeds will sink to the bottom.
   1 medium pumpkin
3. Remove the pulp and any floating fibers, then drain the seeds using a colander. Pat the seeds completely dry with a clean kitchen towel or paper towels. The drier they are, the crispier they will become.
4. Transfer the dry seeds to a bowl. Drizzle with olive oil and sprinkle with your chosen seasonings and salt. Toss well until all the seeds are evenly coated.
   1 tbsp olive oil, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp chili powder
5. Spread the seeds in a single layer on your prepared baking sheet.
6. Roast for 25-35 minutes, stirring halfway through, until the seeds are golden brown and crisp. Keep a close eye on them towards the end to prevent burning.
7. Let the seeds cool completely on the baking sheet. They will become even crispier as they cool. Store in an airtight container at room temperature.

Notes

Feel free to get creative with your seasonings! Cayenne pepper, onion powder, or even a sprinkle of cinnamon and sugar for a sweet version are all great options.

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