How to Make Roasted Pumpkin Seeds and 7 Flavors You Need to Try

Note: I may earn money or products from the companies, products, or links mentioned in this post.

It’s October and it’s that time of the year where everyone is making fall-themed recipes and foods. One of my very favorite things to do each year is make roasted pumpkin seeds. It can be quite the endeavor, but it is so worth it!

Over the years I have tried out different roasted pumpkin seed recipes, never finding one that was perfect. Last year, I finally figured out the best way to make my pumpkin seeds due to putting together several different recipes and adding my own personal touch. Here’s how I do it!


How to Make Roasted Pumpkin Seeds:

1. Pick Your Pumpkin. In order to make and try many different pumpkin seed flavors you are going to want to big a large pumpkin or two medium-sized pumpkins.

2. Cut Your Pumpkin. Once you have brought your pumpkins home, get a good knife and cut a large circle around the stem. You want it to be large enough to get your hand in there and large enough so that you can see to get all the seeds out.

3. Take the Seeds Out. Using your hands and the help of a spoon, scrape out all the seeds. Try to sort through the large pieces of stringy pumpkin and separate that from the seeds. Put the seeds in a large colander and rinse the rest of the pumpkin strings out.

4. Boil the Seeds. Now, because we want our seeds to be nice and salty on the inside as well as the outside, we need to boil them! This is one step that most roasted pumpkin seed recipes leave out.

Measure your pumpkin seeds in a large measuring cup and then place them in a medium saucepan. Add two cups of water and a tablespoon of salt to the pan for every half cup of pumpkin seeds. If you like your pumpkin seeds really salty (I do), you can add more salt to taste. Bring the salt water and pumpkin seeds to a boil, stirring occasionally, then let them simmer for about ten minutes.

5. Dry the Seeds. Drain the pumpkin seeds and lay them out on  paper towels to dry for 5-10 minutes. Be careful because sometimes the seeds will stick to the paper towel if you let them dry for too long.

6. Prepare the Seeds. Preheat your oven to 400 degrees.Get out a baking sheet and cover with tin foil. Put your seeds in a bowl and and add enough olive oil to cover them (a few teaspoons or so).

Now that your pumpkin seeds are coated with oil, you will want to separate the ones you want to have different flavors. I usually bake about five different flavored seeds at once. Once separated, generously season the different seeds with the flavors of your choice.

7. Bake the Seeds. You need to remember which seeds have which flavors, so bake 1-2 flavors at a time or lay them out in small clumps so that you can remember which is which. Make sure the seeds are spread out in a single layer so they can cook better.

Bake the seeds on the top rack until they begin to brown, usually about 10-20 minutes. Keep an eye on the pumpkin seeds so that they don’t over roast and when they become lightly browned remove them and let cool completely.

To read the rest of this post and to find out how to make the 7 roasted pumpkin seed flavors, click here:

How to Make Roasted Pumpkin Seeds and 7 Flavors You NEED to Try

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *