• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Curry Trail
  • Recipes
    • Main Dishes
    • Lunch/Dinner
    • Sides
    • Salads
    • Soups
    • Desserts
    • Condiments, Sauces & Seasonings
    • Appetizers
    • Asian Recipes
    • Breakfast
    • Drinks Recipes
    • Instant Pot Recipes
    • Non-Vegetarian Recipe
  • About Me
menu icon
go to homepage
search icon
Homepage link
  • Starters/Appetizers
  • Main Dishes
  • Side Dish
  • Desserts
  • Summer Time Favorite
  • About Me
  • STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Snacks > How To Roast Pumpkin Seeds In Oven (Step By Step)

    How To Roast Pumpkin Seeds In Oven (Step By Step)

    Last updated December 16, 2020. Originally posted December 16, 2020 By Jyothi Rajesh Leave a Comment

    Recipe Video Print
    close up photo of savory roasted pumpkin seeds in ceramic bowl with text
    close up photo of savory roasted pumpkin seeds in ceramic bowl with text
    close up photo of savory roasted pumpkin seeds in ceramic bowl with text
    healthy crunchy roasted pumpkin seeds in ceramic bowl witht ext overlay
    healthy crunchy roasted pumpkin seeds in ceramic bowl with text
    savory pumpkin seeds roasted in oven in ceramic bowl with text

    A lot of you folks already know how to roast pumpkin seeds in oven. Roasted pumpkin seeds are old traditional snack.  This crunchy healthy snack is so easy to make and you can choose your favorite seasoning to coat.

    You might also be interested in other healthy snacks – Oven Roasted Chickpeas, Roasted Cauliflower Popcorn, Baked Sweet Potato Fries.

    savory pumpkin seeds roasted in oven in ceramic bowl with text

    Why Should You Be Roasting Pumpkin Seeds?

    1. Save those pumpkin seeds, convert it into healthy snack that will satisfy hunger curbs.
    2. It’s one of the traditions that many follow during autumn and winters when you begin to use lots of pumpkin.
    3. Pumpkin seeds are packed with nutrients, high in protein and fiber, and they’re a good source of minerals like zinc and iron.
    4. Recipe is versatile. You can use any seasoning in available in your pantry to create your unique and delicious flavors.
    5. Choose between savory or sweet seasoning depending on your favorite.
    6. I am sharing fail proof recipe with you folks. I guaranteed you get crunchy seeds. No more chewy seeds.
    7. Sharing easy to clean hack that will come handy when you get frustrated of cleaning those messy stringy bits off the seeds.
    8. It’s great for holiday gifting purpose. Easy to make and economical.
    9. Use this recipe to roast any squash seeds like butternut squash or spaghetti squash or acorn.

    Ingredients Needed

    Here’s what you’ll need

    • Fresh pumpkin seeds
    • Olive oil
    • Seasoning of your choice – I use a mix of salt, pepper, granulated garlic, chili powder
    ingredients for roasted pumpkin seeds

    Pumpkin Seeds– it’s best to use seeds fresh as soon as you cut pumpkin.       

    Olive oil – use olive oil or butter or canola oil to help roast the seeds.

    Season – a mix of ½ teaspoon of salt, 1 ½ teaspoon freshly cracked pepper, 1 teaspoon of chili powder, 1 ½ teaspoon granulated garlic. Please adjust the amount of pepper and chili powder according to your spice tolerance levels.

    Additions & Substitutions

    For richer taste use melted better in place of olive oil.

    Some good seasoning recipes

    Savory flavors –

    Smoked paprika + Garlic salt or celery salt + olive oil

    Cajun seasoning + olive oil

    Buffalo spice mix + olive oil

    Pizza flavoured seeds – parmesan cheese + basil + oregano + garlic salt + olive oil

    Curry powder + salt +olive oil

    Chili powder + cumin powder + garlic powder + salt + pepper + olive oil

    To make sweet pumpkin seeds –

    • 1 tablespoon brown sugar
    • ½ teaspoon cinnamon powder
    • Pinch of salt

    Or

    • 1 tablespoon honey
    • 1 tablespoon brown sugar
    • ½ teaspoon vanilla
    • Pinch of salt

    How To Roast Pumpkin Seeds (Step By Step)?

    Use fresh raw pumpkin seeds from pumpkin for this recipe. If you are dreading of cleaning the messy seeds, don’t worry we are sharing a simple hack that will help you with the process.

    Note: roasting pumpkin seeds can be a bit time consuming but it’s all worth it. And with few hacks you can speed up the process and you’ll be excited with the fact that you did not throw away the seeds.

    step by step picture collage of how to roast pumpkin seeds in oven

    Step 1: use a large spoon or scoop to remove the inside pulp that has stringy fiber and seeds in it.

    Step 2: separate pumpkin seeds from the big chunks of pumpkin flesh and the stringy fiber as much possible.

    Step 3: Rinse seeds in a colander and remove all the pulp left on the seeds.

    Step 4: (optional) highly recommend it – boil a pot of water. Add 2 tablespoon of salt to boiling water. Add washed pumpkin seeds to boiling water and let it simmer for 3 minutes. This will help seeds loose all those stringy fiber that are ridiculously messy and hard to separate other wise.

    Step 5: Remove seeds from boiling water, dry it on kitchen towel. Note: make sure the seeds as much as possible. Pat dry it in kitchen towel. Drier the seeds are crunchy they will turn.

    Step 6: add seeds on baking tray. Season it with your favorite seasoning (refer above ingredients needed section for more ideas of best seasoning recipes for roasted pumpkin seeds) – this recipe uses salt, pepper, granulated garlic (or garlic powder) and chili powder along with olive oil.

    Step 7: mix well to coat all seeds evenly in oil and seasoning.

    Step 8: spread seeds around into single layer (ensure the seeds are spread without too much overlapping) and not overlapping.

    Step 9: roast seeds in prep heated oven at 350 F (or 175 C) for 10 to 25 minutes depending on the size of the seeds. Stir seeds at 5 minutes interval for even roasting.

    Note: Larger seeds will take time to roast whereas smaller ones will get roasted pretty quick. Keep a close watch on seeds so they don’t burn.

    Pro tip: to check for doneness taste seeds every time you take out the tray to give a stir. If they taste crunchy pumpkin seeds are roasted and done.

    Step 10: Remove from oven and let it cool for 5 minutes on the tray.

    Transfer roasted pumpkin seeds to plate to cool completely. Once cooled completely store in air tight container at room temperature.

    savory pumpkin seeds roasted in oven in ceramic bowl with text

    Frequently Asked Questions on Roasting Pumpkin Seeds:

    Do I Have Clean Pumpkin Seeds Before Roasting?

    Yes you have to. You can’t roast pumpkin seeds into crunchy snacks with those messy slimy stringy fibers. Don’t dread with the thought of handling the slimy, stringy fibers stuck to the seeds. It’s not that hard to clean the seeds. Use your fingertips to hold and pull the seeds free. It comes out pretty easily.

    cleaned pumpkin seeds in white bowl

    Which Kind of Pumpkin Seeds Are Best For Roasting?

    You can actually use any kind of pumpkin seeds for roasting. Pumpkin varieties that have thin papery outer shell are best as they taste better. I definitely don’t prefer a mouth full of hull/shell which snacking so seeds with no hull or thin shell are best. Pumpkins like kakai,  styian pumpkin variety have thin hull.

    Should Pumpkin Seeds Be Soaking Before Roasting?

    It’s not mandatory but I prefer soaking pumpkin seeds in boiling salted water. This helps release the stringy fibers easily. Soaking in boiling water is optional but I highly recommend it.

    Note: soaking pumpkin seeds in water means the seeds needs extra attention to ensure they are dried completely (as much as possible). Make sure to pat them in dry kitchen towel to thoroughly dry it. If not dried thoroughly the seeds will turn chewy instead of crunchy.

    ready to roast pumpkin seeds

    Why Is My Pumpkin Seeds Chewy?

    There are many reasons why you ended up with chewy roasted pumpkin seeds.

    • You did not dry the seeds thoroughly before roasting.
    • You left too much of gunk sticking to pumpkin seeds.
    • The seeds were too crowded and overlapping on one top of the other white roasting.
    • You did not roast them at high temperature. Pumpkin seeds needs to be high with 350 F temperature for it to roast into crunchy snack. Roasting at lower temperature will result in chewy seeds.
    • You did not roast them enough. Taste pumpkin seeds for the crunchiness. If you feel its chewy put it back into oven and roast it couple of minutes more.

     How To Store Pumpkin Seeds?

    Cool roasted pumpkin seeds completely and store in air tight container for on the counter for upto 2 weeks.

    For longer storage, freeze them for 3 months.  But they might not be that crunchy once frozen.

    How To Eat Roasted Pumpkin Seeds?

    Best eaten as it as snack.

    Toss is over salads and soups

    Sweet version of roasted pumpkin seeds can be used as topping for breakfast granola and Greek yogurt snack.

    crunchy pumpkin seeds roasted in oven on baking tray

    MORE FALL FAVORITES YOU’LL LIKE TO ENJOY

    Homemade Pumpkin Puree

    Pumpkin Chocolate Chip Muffins

    Pumpkin Pie Spice

    Pumpkin Spice Latte

    Cinnamon Apples

    Instant Pot Butternut Squash Soup

    Don’t forget to Subscribe to CurryTrail  Recipes to get our newest recipes delivered straight to your inbox.

    LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER.

    HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!

    close up photo of savory roasted pumpkin seeds in ceramic bowl
    savory pumpkin seeds roasted in oven in ceramic bowl with text

    How To Roast Pumpkin Seeds In Oven (Step By Step)

    A lot of you folks already know how to roast pumpkin seeds in oven. Roasted pumpkin seeds are old traditional snack. This crunchy healthy snack is so easy to make and you can choose your favorite seasoning to coat.
    No ratings yet
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 12 servings
    Calories: 48kcal
    Author: Jyothi Rajesh

    Ingredients

    • 1 cup raw pumpkin seeds cleaned and dried thoroughly
    • 1 ½ tablespoon olive oil
    • Seasoning:
    • ½ teaspoon salt
    • 1 ½ teaspoon freshly cracked pepper
    • 1 teaspoon of chili powder
    • 1 ½ teaspoon granulated garlic

    Instructions

    • Step 1: use a large spoon or scoop to remove the inside pulp that has stringy fiber and seeds in it.
    • Step 2: separate pumpkin seeds from the big chunks of pumpkin flesh and the stringy fiber as much possible.
    • Step 3: Rinse seeds in a colander and remove all the pulp left on the seeds.
    • Step 4: (optional) highly recommend it – boil a pot of water. Add 2 tablespoon of salt to boiling water. Add washed pumpkin seeds to boiling water and let it simmer for 3 minutes. This will help seeds loose all those stringy fiber that are ridiculously messy and hard to separate other wise.
    • Step 5: Remove seeds from boiling water, dry it on kitchen towel. Note: make sure the seeds as much as possible. Pat dry it in kitchen towel. Drier the seeds are crunchy they will turn.
    • Step 6: add seeds on baking tray. Season it with your favorite seasoning (refer above ingredients needed section for more ideas of best seasoning recipes for roasted pumpkin seeds) – this recipe uses salt, pepper, granulated garlic (or garlic powder) and chili powder along with olive oil.
    • Step 7: mix well to coat all seeds evenly in oil and seasoning.
    • Step 8: spread seeds around into single layer (ensure the seeds are spread without too much overlapping) and not overlapping.
    • Step 9: roast seeds in prep heated oven at 350 F (or 175 C) for 10 to 25 minutes depending on the size of the seeds. Stir seeds at 5 minutes interval for even roasting. Note: Larger seeds will take time to roast whereas smaller ones will get roasted pretty quick. Keep a close watch on seeds so they don’t burn.
      Pro tip: to check for doneness taste seeds every time you take out the tray to give a stir. If they taste crunchy pumpkin seeds are roasted and done.
    • Step 10: Remove from oven and let it cool for 5 minutes on the tray.
    • Transfer roasted pumpkin seeds to plate to cool completely. Once cooled completely store in air tight container at room temperature.

    Video

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 48kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!
    « Chocolate Covered Pretzels
    Better-Than-Bakery Sprinkle Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    CONNECT

    About Me

    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
    publications that have featured currytrail

    Categories

    Soups

    creamy white chili chicken in white bowl with all toppings

    Creamy White Chili Chicken

    Thai vegan pumpkin curry soup with crusty bread on side

    Thai Vegan Pumpkin Curry Soup

    easy egg drop soup in bowl

    Easy Chinese Egg Drop Soup

    roasted tomato basil soup in bowl

    Homemade Roasted Tomato Basil Soup

    Watermelon Gazpacho

    two bowls of bean soup with kale

    Real Simple White Bean and Kale Soup

    Our Favourites

    crispy parmesan crusted roasted potatoes with crispy bacon on top

    Roasted Parmesan Potatoes

    ice cream bread with rainbow sprinkles

    3 Ingredients Ice Cream Bread

    instant pot chicken breasts on mashed potatoes

    Juicy Tender Instant Pot Chicken Breasts (Fresh Or Frozen) With Gravy

    crispy coconut crusted shrimp with red chili sauce for dipping

    Coconut Shrimp

    See More →

    Copyright © 2022 Curry Trail

    11 shares
    • Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email