Make toasted pumpkin seeds by baking raw seeds that have been lightly coated in olive oil and sprinkled with sea salt for a crunchy, savory snack.
In case you weren’t already aware, carving pumpkins is a lot of work. The older I get, the more I question whether it’s actually worth the effort. Then, without fail every year, I separate the seeds from the gunk, make some salted pumpkin seeds in the oven, and forget all about the struggle I just had with carving my overly ambitious designs.
Jack-o’-lanterns are all fine and dandy, but the seeds are the real prize at the end.
There are a lot of fun recipes out there for different ways to season and make toasted pumpkin seeds, but since we usually have a very limited supply, I’m pretty opinionated about what I want—AKA, straight-up salt and butter (or in this case, olive oil).
For the longest time, I would always have to search the Internet for how to toast pumpkin seeds. It’s not rocket science, but I was always worried I’d burn them or mess them up in some other way.
If you do research the process, you’ll find a variety of temperatures and cooking times out there. Some recipes even recommend boiling the seeds first, which I recommended once upon a time (it’s supposed to make the seeds crunchier as well as easier for the stomach to digest), but I honestly don’t notice a difference. Plus, it’s an extra step and when I’m making pumpkin seeds, I want them STAT.
For some general direction, here are two major pieces of advice I have for how to make them perfect every time:
- For Crunchy Pumpkin Seeds: Make sure the seeds are as dry as possible. Whether it’s drying them with paper towels, or leaving them on the counter overnight to completely air dry, pumpkin seeds get that satisfying “crunch” when they’re dry. If there’s a lot of moisture, that’ll cause them to partially steam and get chewy.
To Avoid Burning the Seeds: The higher the temperature, the faster they’ll cook…and eventually burn. So in other words, make sure you closely monitor the seeds as they bake, especially in the last half of the recommended baking time. (This is actually why I prefer 350 degrees instead of upwards of 400—I’ve burnt too many batches of seeds to apparently be able to handle the higher temperatures.)
Although I love having carved pumpkins sitting by our front door, these toasted seeds are the real reason I keep doing it every year. It’s a fun tradition to do, even if it is a lot of work! I always put on a Halloween movie in the background, and it makes for a fun, festive environment (Hocus Pocus, anyone?!).
Maybe in the future I’ll branch out with different seasoning blends, but at least for now, it’s the simple crunch and saltiness that I crave.
Ingredients:
- Fresh pumpkin seeds
- Olive oil
- Sea salt
Instructions:
- Preheat the oven to 350 degrees. Spray a large baking sheet with non-stick spray. Set aside.
- Remove the seeds from the pumpkin. Then dispose of all the pumpkin pulp and rinse the seeds.
- Pour the seeds into a large bowl and pat as dry as possible with a paper towel.
- Once dry, add just enough olive oil to the bowl to lightly coat the seeds (1 tsp. olive oil per 1 cup of pumpkin seeds). Toss the seeds in the oil to evenly coat them.
- Pour the seeds onto the prepared baking sheet, and spread them into a single layer. Sprinkle with salt (and other seasonings if desired).
- Bake for 25-30 minutes, or until the seeds begin to get lightly golden. During the last 10 minutes of cooking, closely monitor the seeds to make sure they don't burn.
- Let cool before serving. Store leftovers in an airtight container at room temperature.
Do you carve pumpkins every year?
If you bake the seeds, do you ever use other seasonings besides salt?
The original version of this post was published October 25, 2015.
I love roasted pumpkin seeds! I put some paprika on mine this weekend and popped them on top of my soup. YUm! Thanks for linking up with us today for Meatless Monday
That sounds good! I never know which seasonings/spices to use on the seeds, so I just go with salt–paprika seems legit though.
Yes! Steve and I are carving our pumpkins tonight, so perfect timing! Thank you!
Awesome!! Happy carving. 🙂
Thanks for the tips, I ve never thought to boil the pumpkin seeds first. We have 2 pumpkins to carve over the next few days… can’t wait to roast pumpkins!
Yessss. Have fun and enjoy!
Am I the only one who hates Hocus Pocus? Maybe it traumatized me as a kid because I still find it more disturbing than most legit horror films.
Anyway, I didn’t even know you could roast pumpkin seeds until my roommate did it last year! So good! And now I don’t have an excuse not to try it myself! Thanks!
I’ve never heard of someone hating Hocus Pocus, but if I saw it super young, I’d probably feel the same as you.
And yes to roasting pumpkin seeds! I’m glad your roommate introduced you to the awesomeness. 🙂
Toasting pumpkin seeds are just as much of a tradition as carving pumpkins. Yum!
Completely agree!