Whether you are carving pumpkins with your family for Halloween or making pumpkin puree or pie, there is a good possibility you will have some pumpkin seeds that you can bake up to snack on. Pumpkin seeds are a delicious snack that are full of nutrients, and can be spiced up to your liking. It’s a fun way to get the whole family involved in digging those seeds out and then be able to reap the rewards of the prep by enjoying a delicious snack that is perfect to have on its own, to toss on salads, yogurt bowls, and more! Learn how to roast pumpkin seeds with these few simple steps.

What kind of pumpkins can I use?

You can use a carving pumpkin or a pie pumpkin variety here. Just remember the larger the pumpkin, usually the larger the seeds, which can often mean the outer shell is a little tougher. I prefer a medium carving sized carving pumpkin or a pie pumpkin.

What is the difference in a pumpkin seed and a pepita?

A pumpkin seed is the tan colored seed that you see when you open up a regular pumpkin, whereas a pepita is green and is found in a shell-less or hull-less pumpkin variety.

How do I harvest the seeds?

Simply dig out the inner parts of the pumpkin including the stringy bits. Separate the seeds from the inner bits and then rinse under water to clean. Let the seeds dry overnight or alternatively place into an oven on 200 degrees for an hour to dry them out.

How do I roast the seeds?

Simply place onto a parchment lined baking sheet and preheat oven to 350 degrees. Season the pumpkin seeds with some olive or avocado oil and salt or any other spices that you prefer. Bake for 10-15 minutes stirring occasionally for smaller seeds and then 15-20 minutes for larger seeds until golden brown. Let cool and serve.

What are some different ways to season the seeds?

Salt and Pepper
Cumin, Chili Powder, Salt, Paprika
Sumac and Salt
Cinnamon Sugar
Garlic Salt
Everything Bagel Seasoning
Pumpkin Spice

How long will they keep?

I think the roasted pumpkin seeds are best eaten in a couple of days for maximum freshness, but you can simply store in an airtight container for up to a week.

Get creative here, there are so many possibilities for seasonings that you truly can’t go wrong. Make sure you stay close by when the pumpkin seeds are cooking as they can burn easily if you aren’t watching them closely. I like to toss the pumpkin seeds on salads, yogurt bowls, oatmeal, and even toast if I am not just grabbing a handful to snack on. They are so good and full of iron, magnesium, and healthy fats making them an ideal snack to keep on hand during the season.

Ingredients:

Seeds from one medium carving pumpkin or two small pie pumpkins
2 Tbsp. Olive Oil or Avocado Oil
1 Tsp. Kosher Salt or Sea Salt
1/2 Tsp. Black Pepper

Directions:

Preheat oven to 350 degrees.
Remove seeds from the pumpkin, rinse, and pay dry with a towel. Allow to air dry overnight or place into a 200 degree oven for one hour to dry them out quicker.
Once dried, toss with olive oil, salt, and pepper and place onto a parchment lined baking sheet and bake for 10-15 minutes until golden brown and crispy.
Let cool and serve immediately or store in an airtight container for up to one week.