Beyond just reducing waste, baking pumpkin seeds offers a few compelling reasons to give it a try. Seriously, a well-seasoned batch of pumpkin seeds can rival any store-bought snack. Think of it as a blank canvas for flavor, ready to be seasoned with anything from simple salt and pepper to chili powder, garlic, or even a touch of sweetness. Roasting pumpkin seeds is a fall tradition and a great way to enjoy family pumpkin carving time even more. Roasted pumpkin seeds in shells are a delicious healthy snack, and they’re easy to make at home.
Next, it’s time to separate the gunk from the pumpkin seeds. You might be wondering, “Do you have to clean pumpkin seeds before roasting? I used to dread handling the slimy, stringy pumpkin flesh, but it’s actually much easier than I thought.
- Roasted pumpkin seeds in shells are a delicious healthy snack, and they’re easy to make at home.
- They’re high in protein, fiber, and minerals like zinc and iron.
- You can also try sprinkling them on a bowl of butternut squash soup or whipping up a batch of this pumpkin seed toffee.
- Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly.
- The amount of heat here is totally up to you, and you can add as much heat as you like based on your tastes.
Do you have to soak pumpkin seeds before roasting them?
Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.” Using a large spoon, scrape the interior sides of the pumpkin to remove the seeds and flesh. Although you don’t have to boil the pumpkin seeds before roasting, we recommend it. Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly. But you do you, and you can pre-boil your pumpkin seeds if you like.
This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time. Pumpkin seeds can be used in dozens of ways, whether you snack on them straight from the sheet pan, toss them on salads or add them to granola.
How to Make Pumpkin Seeds in the Oven
You might also be able to use your fingers, depending on the firmness of the shells. “Once you’ve removed the shells, rinse the shells again to remove any leftover bits and make sure they’re completely dry before storing and cooking,” notes Johnson. Add the seeds to a colander, wash and remove any pulp left on the seeds. Make sure to dry the seeds as much as possible in between a towel.
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Thawed pumpkin seeds might not be as crispy as before freezing, but they’ll still have a nutty flavor. These pumpkin seeds are ready to be drizzled with oil and baked. That’s optional, but the results were much better with just a bit of regular sugar too.
- Here is a super easy recipe for roasting fresh pumpkin seeds that come out perfectly every time.
- Be aware, that pumpkin seeds dried overnight cook about 5 to 8 minutes faster than fresh damp pumpkin seeds.
- Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans.
- It’s about embracing the simple pleasures of the season, reducing waste, and enjoying the process of transforming something ordinary into something extraordinary.
- Baking pumpkin seeds is more than just a way to create a tasty snack.
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Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pie pumpkin that I used to make homemade pumpkin puree for a delicious pumpkin pie.
“I learned from others that it is very important to keep your single layer single in order to get the nice toasty seeds…” says reviewer JBANDK9S. Emily, the culinary enthusiast behind Emilyepicure, is a passionate food blogger dedicated to all things eggs. Her blog serves as a comprehensive guide, sharing her extensive knowledge, helpful tips, and delectable recipes for egg dishes of every kind. The amount of heat here is totally up to you, and you can add as much heat as you like based on your tastes. Thai chili oil in place of olive oil really packs a punch, and is a good option if you want things really spicy.
Cooking with Animal Fat (Lard, Tallow, Schmaltz and More!)
You can also freeze raw pumpkin seeds if you let them dry completely after rinsing them. Freeze them in a freezer-safe container for up to three months, and thaw them in the refrigerator overnight. Baking pumpkin seeds is more than just a way to create a tasty snack.
Finally, increase the oven temperature for the last five minutes or until the seeds are golden brown. For my recipes, I’d suggest using 350 F for 25 to 35 minutes for savory recipes containing oil, salt, and seasonings. For sweet recipes with added sugar, I roast pumpkin seeds at 325 for about 35 to 45 minutes. Be sure to stir the pumpkin seeds every 5 to 10 minutes for even roasting.
It’s a humble activity, born from the tradition of carving pumpkins, but it yields a snack that’s surprisingly satisfying. This isn’t about complicated techniques or fancy ingredients. It’s about taking something that would otherwise be discarded and transforming it into a crispy, flavorful delight.
How to Roast Pumpkin Seeds for the Perfect Snack Every Time
I’ve tried apple cider syrup and agave, and they don’t work as well, leaving off flavors on the finished seeds. The time it takes to roast pumpkin seeds varies from as little as 10 minutes, all the way up to 40 minutes, and depends on a few factors. Some sources also say this makes the seeds more digestible, so that might be a bonus for people with a sensitive digestive system. Generally, all you really need to do to prepare pumpkin seeds for roasting is clean them and pat them dry.
I find, it actually works much better to scrape the pumpkin by hand with a big spoon, and then place the seeds and strings in a stand mixer. After about 15 to 20 seconds of stirring on low, the seeds will separate from the string and work their way to the top of the bowl. When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we make with our eyes closed. Don’t be afraid to get creative and come up with your own unique flavor combinations. The sweet and spicy recipe cooks a bit lower at 325 F, but the rest cook at 350 F as noted.