If you are looking for the best pumpkin seed recipe ever you have found it! Seriously this roasted pumpkin seeds recipe couldn’t get any easier or tastier! Every time you get your hands on a pumpkin, you are going to want to make this amazing Toasted pumpkin seed recipe! In this post, you will find everything you need to know about how to make roasted pumpkin seeds and tips for making the best roasted pumpkin seeds.
Toasted Pumpkin Seeds Recipe
This roasted pumpkin seed recipe or toasted pumpkin seed recipe (whichever you want to call it when you cook pumpkin seeds in the oven) is AMAZING!
This is the pumpkin seeds recipe that we have been using for YEARS in my house. I originally posted this roasted pumpkin seed recipe back in 2013. We got the chance to update the photos, so you can see just how amazing this recipe is! Trust me, this pumpkin seed recipe tastes as good as they look in the new photos!
Whenever we carve pumpkins or make homemade pumpkin puree, making homemade pumpkin seeds is a must. It is totally believed in our house that wasting them would be a horrible thing. If anyone is not a fan of pumpkin seeds, feel free to give us yours and we will enjoy them!
However, I have a feeling, that anyone who says they do not like pumpkin seeds only says so because they have not made them the way that we do. If you make things other ways you do not get the perfect amazing crunch that belongs with pumpkin seed. Not cooking pumpkin seeds properly is going to give you pitiful pumpkin seeds, that are rubbery and just plain old gross.
I much prefer to use homemade pumpkin puree when I am making recipes with pumpkin and when I make pumpkin puree that means I will also have pumpkin seeds for us to enjoy as well. Anytime I make homemade pumpkin puree I also make a batch of homemade pumpkin seeds, depending on my mood I make these toasted pumpkin seeds or I make Sweet and Salty Pumpkin Seeds. Both types of homemade pumpkin seeds are amazing.
Easy Snack Recipes
- Apple Nachos
- Buffalo Pretzel sticks
- Homemade popcorn
- Buffalo chicken Nachos
- Soft pretzel bites
- Cinnamon Sugar Pretzel bites
What are Roasted pumpkin Seeds?
Roasted pumpkin seeds are fresh pumpkin seeds out of a pumpkin that have been cleaned and then roasted on a baking sheet in the oven.
How to Eat Pumpkin Seeds?
After baking your pumpkin seeds allow them to cool completely then enjoy them once they have cooled.
Which pumpkins have the best seeds for roasting
You can roast seeds from any type of pumpkin. If you are making pumpkin puree with a pie pumpkin you can use those seeds. If you are using a carving pumpkin you can make roasted pumpkin seeds with that type of pumpkin seeds too.
How to remove pumpkin seeds
When you are removing the pumpkin seeds from the pumpkin I find it best to use a large spoon and scoop them into a large bowl. Once all the pumpkin seeds are out of the pumpkin pull them off of the pumpkin pulp and put them into another bowl so you can was the pumpkin guts off of the seeds once they are removed from the pumpkin pulp.
How to Clean Pumpkin Seeds
I always give my kids the job of cleaning out the pumpkin and cleaning out the guts. They have fun doing it and I don’t have to worry about the gross on my hands. Although the gross on your hands is totally worth the ending result of super tasty toasted pumpkin seeds.
Cleaning pumpkin seeds is super easy. Just remove them with the pumpkin flesh from the pumpkin and put it all into a large bowl. Then use your hands to separate the seeds from the pulp and put the pumpkin seeds into a strainer. Once you have all of the pumpkin seeds from the pulp separated and in your strainer rinse them with water well.
How to Roast Pumpkin Seeds in the oven
This toasted pumpkin seed recipe is super easy and it gives you the most amazing, crunchy pumpkin seeds with the perfect amount of salt. The trick to making pumpkin seeds amazing is how you cook them.
If you have more or less than 3 cups of pumpkin seeds, you will add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Why Boil Pumpkin Seeds Before Roasting?
The reason for boiling pumpkin seeds before roasting them in the oven is to cook the inside of the seed, this way when you roast them in the oven you get the perfect crispy outside, without burning the outside while cooking them long enough to cook the inside.
How much water do I need when boiling pumpkin seeds before baking?
2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Why are my roasted pumpkin seeds chewy?
There are a few different things that can cause your pumpkin seeds to be chewy instead of crunchy.
The pulp is not fully removed from the seeds. When you are cleaning the pumpkin seeds make sure you take off all of the pulp.
Seeds are not fully dried. Before putting the pumpkin seeds on the baking sheet make sure they are fully dried on the outside.
The seeds were not baked long enough. If the seeds are not baked fully they will be soft, if you need to extend the baking time do it in 2 minute increments.
The seeds were too crowded on the pan. Spreading the pumpkin seeds out in a single layer on the baking sheet is the best way to bake them. If you need to use more than one baking sheet then do that to avoid over crowding on the baking sheet.
Pumpkin Seeds Nutrition Information
Pumpkin Seeds make an amazing snack! Seriously, they are so healthy, full of flavor, and really they fit with just about any way of eating. From low carb to keto, to low fat and beyond. Pumpkin seeds are low in calories, along with being high in fiber. They really do make the perfect snack!
How many Carbs in Pumpkin Seeds?
If you are looking for a healthy snack then you are going to love pumpkin seeds. If you are eating low carb or keto, pumpkin seeds are an awesome snack! One 1/4 cup of this pumpkin seeds recipe has just 2 net grams of carbs! (3g carbs – 1g fiber = 2g net carbs)!
How to Flavor Pumpkin Seeds
While I love salted pumpkin seeds you can totally flavor your pumpkin seeds too.
Cinnamon and sugar pumpkin seeds is one of our favorite roasted pumpkin seed recipes to make when we want to change things up, you can check out the full cinnamon and sugar pumpkin seeds recipe for how to make them here. But other flavors are easy to make.
Spicy pumpkin seeds. Add a little bit of cayenne pepper to the pumpkin seeds while they are in the bowl when you are mixing them with salt and olive oil..
Garlic pumpkin seeds, just add a small amount of garlic powder to the pumpkin seeds while they are in the bowl when you are mixing them with salt and olive oil.
Toasted Pumpkin Seeds Ingredients
- Pumpkin seeds
- olive oil
- water
- salt
How to Make Pumpkin Seeds from a Pumpkin
Preheat the oven to 400 degrees.
Cut the pumpkin in half using a sharp knife.
Scoop the pumpkin seeds from the pumpkin.
Place pumpkin seeds in a colander and rinse well. Be sure to get all of the pumpkin guts off of the pumpkin seeds.
Place a large pot on the stove, add the pumpkin seeds to the pot, be sure to measure how many cups of pumpkin seeds you are adding to the pot.
Once all the pumpkin seeds are in the pot, add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Bring the pumpkin seeds to a boil and then boil for 10 minutes.
Remove the pumpkin seeds from the heat and use a colander to drain the water.
In a large bowl add the boiled pumpkin seeds, olive oil, and salt. Mix everything to coat all of the pumpkin seeds.
On a large baking sheet pour the pumpkin seeds into a single layer.
Bake at 400 for 5-10 minutes, just until the pumpkin seeds brown. It will depend on the oven how long it takes for the pumpkin seeds to brown.
Once brown, remove the pumpkin seeds from the oven and let cool.
Pumpkin Recipes
- Pumpkin Spice Coffee
- Pumpkin bread with streusel topping
- White Chocolate Pumpkin Pie Bars
- Pumpkin Banana Bread
- Pumpkin French Toast
- Soft pumpkin cookies
- Pumpkin Pasta Sauce
- Pumpkin Pie from Fresh pumpkin
- Pumpkin Banana Muffins
Toasted pumpkin seeds recipe
Instructions
- Preheat the oven to 400°F.
- Scoop out the seeds from the pumpkin.
- Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else.
- Place a large pot on the stove, add the pumpkin seeds and half the salt to the pot.
- Bring water to a boil and let simmer for 10 minutes.
- Remove the pumpkin seeds from the heat and use a colander to drain the water.
- In a large bowl add the boiled pumpkin seeds, olive oil and salt. Mix everything to coat all of the pumpkin seeds.
- On a large baking sheet pour the pumpkin seeds in a single layer.
- Bake on the top rack until the seeds begin to brown 5-20 minutes. It depends on the size of the seeds and the heat of your oven how long it will take the pumpkin seds to brown.
- Keep an eye on the pumpkin seeds so they don’t get over toasted.
- When nicely browned, remove the pan from the oven and let cool on a rack.
- Let the pumpkin seeds cool all the way down before eating.
Nutrition
5 Weight Watcher SmartPoints per serving on the Freestyle program
Lisa says
Thanks! Looks like a great snack idea!
Amber says
Wayyyy to much salt! But otherwise delicious!
Stephanie says
The recipe has been fixed sorry.
Hannah says
Hey, I’m adding the water to boil now, but I’m a little confused on the salt. The recipe calls for 6T for 3 cups of pumpkin seeds. Then it says add the salt while boiling, but then when you put them in the bowl with olive oil, you’re supposed to add salt then. How much each time? Is it boiled with 6T or salt and then also tossed with another 6T before roasting? That seems like so much!
Stephanie says
The recipe has been fixed sorry.
Lisa says
Just making your toasted pumpkin seeds and had a question. It says to add salt (1 Tbls per 1/2 cup) to the water to boil the seeds. Then it says to put boiled seeds in a boil and to add the olive oil and salt. It says how much olive oil to add but not the salt. So we are to add more salt than what we added to the boiling water? If so how much?
Stephanie says
The recipe has been fixed sorry.
Erin Peddicord says
They turned out awesome! Easy to do & addicting
Hazel says
Hi there. Greetings from South Africa.
I have just made this recipe and it came out perfectly!
Thank you, thank you, thank you!!