Roasted pumpkin seeds are a crunchy healthy snack that 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, and baked sweet potato fries.
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Why does this recipe work?
- Save those pumpkin seeds, convert it into healthy snack that will satisfy hunger curbs.
- It’s one of the traditions that many follow during autumn and winters when you begin to use lots of pumpkin.
- Pumpkin seeds are packed with nutrients, high in protein and fiber, and they’re a good source of minerals like zinc and iron.
- Recipe is versatile. You can use any seasoning in available in your pantry to create your unique and delicious flavors.
- Choose between savory or sweet seasoning depending on your favorite.
- I am sharing fail proof recipe with you folks. I guaranteed you get crunchy seeds. No more chewy seeds.
- Sharing easy to clean hack that will come handy when you get frustrated of cleaning those messy stringy bits off the seeds.
- It’s great for holiday gifting purpose. Easy to make and economical.
- Use this recipe to roast any squash seeds like butternut squash or spaghetti squash or acorn.
Ingredients
- Pumpkin seeds– it’s best to use seeds fresh as soon as you cut the pumpkin.
- Olive oil – use olive oil, 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.
Variations
For a richer taste replace olive oil with butter. Other spices that you can use –
- 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
Step-by-step instructions
Use fresh raw pumpkin seeds from pumpkin for this recipe. If you are dreading 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. With a 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 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 minute intervals 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 a plate to cool completely. Once cooled completely store in airtight container at room temperature.
Serving suggestions
Great as a snack.
Top it over salads and soups
Sweeter pumpkin seeds can be used as a topping for breakfast granola, Greek yogurt, and apple pancakes.
Storage
Cool completely and store in an airtight container on the counter for up to 2 weeks.
For longer storage, freeze them for 3 months. But they might not be that crunchy once frozen.
Recipe FAQs
Yes, you have to. You can’t roast pumpkin seeds into crunchy snacks with those messy slimy stringy fibers. It’s not that hard to clean the seeds. Use your fingertips to hold and pull the seeds free. It comes out pretty easily.
You can use any kind of pumpkin seeds for roasting. Pumpkin varieties that have thin papery outer shells are best as they taste better. I 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 varieties have thin hulls.
It’s not mandatory but I recommend it. 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 need extra attention to ensure they are dried completely (as much as possible). Make sure to pat them in a dry kitchen towel to thoroughly dry them. If not dried thoroughly the seeds will turn chewy instead of crunchy.
Reasons-
1. The seeds were not dried well.
2. Too much gunk left sticking to pumpkin seeds.
3. Overcrowding them on a baking tray while roasting.
4. Not roasting at high temperatures.
5. Did not roast enough. Taste pumpkin seeds for the crunchiness. If you feel it’s chewy put it back into the oven and roast it a couple of minutes more.
MORE FALL FAVORITES YOU’LL LIKE TO ENJOY
Pumpkin Chocolate Chip Muffins
Instant Pot Butternut Squash Soup
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Roasted Pumpkin Seeds
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.
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