If you’ve ever wondered how to turn those often-overlooked pumpkin seeds into a crunchy, delicious snack, this Roasted Pumpkin Seeds Recipe is exactly what you need. It’s an easy, satisfying way to transform simple pumpkin seeds into a flavorful treat that’s perfect for munching any time of day. With just a handful of ingredients and a little patience, you’ll have a batch of perfectly roasted seeds that are salty, crisp, and utterly addictive.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in creating that perfect balance of flavor and crunch in your roasted pumpkin seeds.
- 1 1/2 cups pumpkin seeds: Freshly scooped from your pumpkin, these are the star of the show, providing that wonderful nutty base.
- 4 cups water: Essential for soaking and boiling the seeds, helping to ensure they roast evenly and turn crispy.
- 1 Tbsp fine sea salt (plus more for sprinkling): Salt not only seasons the seeds but also enhances their natural flavor, making every bite pop.
- 2 tsp extra virgin olive oil: A light coating of oil helps the seeds become golden and crispy without being greasy, plus it adds a subtle richness.
How to Make Roasted Pumpkin Seeds Recipe
Step 1: Scoop and Clean the Seeds
Start by preheating your oven to 300°F. Take the top off your pumpkin by cutting into it at an angle towards the stem, then dig in with a large metal spoon to scoop out all those seeds. It’s a little messy but also one of the most fun parts—you’re about to turn this raw batch into something magical!
Step 2: Rinse Away Pumpkin Pulp
Place your seeds in a bowl of water and gently separate them from the slimy strings and pumpkin bits. This step is important because leftover pulp can cause your seeds to roast unevenly or even burn a bit. Take your time to pick out the debris before draining the water.
Step 3: Salt Boil for Extra Flavor and Crispness
In a large saucepan, bring 4 cups of water and 1 tablespoon of fine sea salt to a boil. Add your cleaned pumpkin seeds and let them boil gently for 10 minutes. This not only seasons the seeds deep inside but also helps them get that fantastic crunch once roasted. After boiling, drain well and pat dry with a kitchen towel—dry seeds roast best!
Step 4: Toss in Olive Oil and Season
Drizzle your baking sheet with the extra virgin olive oil, then toss in the pumpkin seeds, stirring them so every seed gets a light, even coating. Spread the seeds out in a single layer so they roast uniformly. Don’t forget to sprinkle just a touch more salt over them for that final boost of flavor.
Step 5: Roast to Golden Perfection
Place the baking sheet in the oven and roast at 300°F for 30 to 40 minutes. The ideal roast time depends on the size of your seeds, so be sure to stir every 15 minutes to keep them cooking evenly and prevent burning. You’ll know they’re done when the seeds just start to turn golden and are as crispy as you like. Remove from the oven and let cool before indulging.
How to Serve Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle your roasted pumpkin seeds with a pinch of smoked paprika or a dusting of parmesan cheese for an extra flavor twist. A little squeeze of fresh lemon juice can brighten them up and make them taste even fresher.
Side Dishes
These roasted seeds are fantastic sprinkled atop autumn salads or grain bowls for a delightful crunch. They also pair beautifully with creamy soups like butternut squash or tomato bisque, adding texture and a salty bite that complements the smoothness.
Creative Ways to Present
If you’re hosting a gathering, serve your Roasted Pumpkin Seeds Recipe in small decorative bowls alongside dips such as hummus, guacamole, or a spicy salsa. For a fun snack mix, toss them with nuts, dried cranberries, and a touch of cinnamon sugar to balance sweet and savory.
Make Ahead and Storage
Storing Leftovers
Once your seeds have cooled completely, store them in an airtight container at room temperature. They remain crispy for up to a week, perfect for satisfying snack cravings without reheating.
Freezing
To keep your roasted pumpkin seeds fresh for longer, you can freeze them in a sealed freezer bag for up to three months. Just make sure they’re fully cooled and dry before freezing to maintain texture.
Reheating
If your seeds lose some crispness over time, simply spread them on a baking sheet and toast in a 300°F oven for 5 to 10 minutes. This refreshes their crunch and warms them through without burning.
FAQs
Can I use seeds from any type of pumpkin?
Absolutely! While sugar pumpkins are ideal because of their sweeter flesh and slightly smaller seeds, you can roast seeds from any pumpkin variety with great results.
Do I have to boil the pumpkin seeds?
Boiling with salt is highly recommended as it helps season the seeds thoroughly and improves their texture by speeding up the roasting process and ensuring crispiness.
Can I add other seasonings besides salt?
Definitely! Feel free to experiment with spices like cinnamon, smoked paprika, garlic powder, or even cayenne for a little heat. Just sprinkle them on after tossing with olive oil before roasting.
How long do roasted pumpkin seeds stay fresh?
Stored in an airtight container at room temperature, they can remain fresh and crispy for about a week, making them a convenient healthy snack to enjoy throughout the week.
What if my seeds aren’t crispy after roasting?
If they are not as crispy as you’d like, try roasting a bit longer or make sure they are very dry before going into the oven. Stirring occasionally helps promote even cooking too.
Final Thoughts
There’s something incredibly satisfying about roasting your own pumpkin seeds, transforming what might seem like kitchen scraps into a crunchy, flavorful snack you’ll reach for again and again. This Roasted Pumpkin Seeds Recipe is simple, fun, and endlessly adaptable, making it a cozy autumn favorite or a year-round treat. Give it a try—you might just find yourself hooked on that perfect, salty crunch!
Print
Roasted Pumpkin Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 6.5 people (makes about 1 1/2 cups roasted pumpkin seeds)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crunchy, flavorful roasted pumpkin seeds made by boiling the seeds for extra crispness and then baking them with olive oil and sea salt for a delicious snack.
Ingredients
Seeds and Saltwater Boil
- 1 1/2 cups pumpkin seeds (from 1 large or 2–3 small sugar pumpkins)
- 4 cups water
- 1 Tbsp fine sea salt (plus more for sprinkling)
For Roasting
- 2 tsp extra virgin olive oil
Instructions
- Preheat and Prepare Pumpkin: Preheat your oven to 300°F (150°C). Remove the top of the pumpkin by cutting at an angle toward the stem. Use a large metal spoon to scrape out the seeds from the pumpkin cavity.
- Clean Seeds: Submerge the seeds in water and carefully pick out any strings and pumpkin debris. Drain the seeds thoroughly to prepare them for boiling.
- Boil Seeds: In a large saucepan, combine 4 cups of water with 1 tablespoon of fine sea salt. Add the cleaned pumpkin seeds and bring to a boil. Continue boiling the seeds for 10 minutes to help improve their texture and flavor. After boiling, drain the seeds and pat them dry thoroughly with a kitchen towel to remove excess moisture.
- Prepare for Roasting: Lightly drizzle a rimmed baking sheet with 2 teaspoons of extra virgin olive oil. Add the dried pumpkin seeds and stir to evenly coat them in the oil. Spread the seeds out in a single layer on the baking sheet and sprinkle with additional fine sea salt to taste.
- Roast Seeds: Place the baking sheet in the preheated oven and roast the seeds at 300°F for 30 to 40 minutes, depending on the size of your seeds. Stir the seeds every 15 minutes to ensure even roasting. Remove from the oven once the seeds are just golden and have reached your desired level of crispness.
Notes
- Boiling the seeds before roasting enhances their crispiness and flavor.
- Adjust roasting time depending on the size of your pumpkin seeds for best results.
- Use fine sea salt for seasoning to achieve a balanced savory taste.
- Store cooled roasted seeds in an airtight container for up to 2 weeks to maintain freshness.
- Experiment with additional spices like paprika, cinnamon, or garlic powder for varied flavor profiles.
