It’s official: Halloween is right around the corner. If you ask me, it’s the perfect season to enjoy some pumpkin carving with the family. But don’t toss those pumpkin guts! You know, pumpkin seeds are a real treat. For years, I’ve been perfecting this recipe for roasting pumpkin seeds and I’m excited to finally share it with you.
These perfect pumpkin seeds are the ideal salty, crunchy snack for Halloween night, or any autumn evening, really. They’re super simple to make—I promise it’s easier than you think! With just a few simple ingredients, you can transform those slimy seeds into something truly special.
Why You’ll Love It
These roasted pumpkin seeds aren’t your average pumpkin seeds; they are unbelievably delicious! This recipe makes the perfect salty snack with a satisfying crunch, so good you’ll want to make them year-round, not just at Halloween. Plus, it’s a great way to reduce food waste. Those seeds would just go in the compost otherwise.
- Simple & Easy: This recipe is straightforward, even for beginner cooks. No fancy equipment or advanced skills required.
- Budget-Friendly: Use the seeds that typically get thrown away! Who doesn’t love a delicious snack that also saves money?
- Kid-Friendly: This is a fun kitchen project for the whole family, especially for the kids. The whole process, from cleaning to roasting, can be a joyful activity.
Perfect Pumpkin Seeds
- Total Time: 1 hour
- Yield: 2 cups
Description
Transform pumpkin seeds into a crunchy, salty snack with this simple recipe. Perfect for Halloween or any autumn evening, these roasted seeds are a delicious and budget-friendly treat.
Ingredients
- Seeds from 2 large pumpkins (about 2 cups)
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1 1/2 tablespoons olive oil
- Dash of salt
Instructions
- Preheat oven to 350°F (175°C). Scrape seeds and pulp from pumpkins.
- Rinse seeds, removing pulp and unwanted bits.
- Soak seeds in water for at least 30 minutes (optional, but recommended).
- Parboil seeds in boiling, salted water for 10 minutes.
- Toss seeds with olive oil and Lawry’s Seasoned Salt.
- Spread seeds on a baking sheet and roast for 30-40 minutes, turning every 10 minutes, until golden brown and crispy.
- Cool completely before enjoying.
Notes
For extra crispy seeds, soak them overnight in the refrigerator. Don’t overcrowd the baking sheet to ensure even roasting. Adjust seasoning as needed. The seeds will crisp up even more as they cool.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Snack
- Method: Bake
- Cuisine: American
Ingredient Overview
Here’s what you’ll need to make these perfect pumpkin seeds. Nothing fancy, just pantry staples and, of course, a pumpkin or two!
- Seeds from 2 large pumpkins (about 2 cups)
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1 1/2 tablespoons olive oil
- Dash of salt
Step-by-Step Instructions
Here’s how to make these delicious pumpkin seeds:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). While the oven is heating up, scrape out all the seeds and pulp from your pumpkins. Don’t worry about getting every last bit of pulp off just yet.
Step 2: Clean the Seeds
Rinse the seeds under cool water in a colander, removing all the stringy pumpkin pulp and any unwanted bits. Pick out any obviously deformed or broken seeds.
Step 3: Soak (Optional but Recommended)
Soaking the seeds helps to remove any lingering pulp and ensures they roast up extra crispy. Soak your clean pumpkin seeds in a bowl of water for at least 30 minutes at room temperature. For even better results, cover and soak overnight in the refrigerator. This is the secret to extra-crispy seeds.
Step 4: Parboil the Seeds
Drain the soaked seeds and add them to a pot of boiling, salted water. Boil gently for 10 minutes. This helps to soften the seeds and gets them ready for roasting.
Step 5: Toss with Oil and Seasoning
Drain the parboiled seeds. Then, toss them with olive oil and Lawry’s Seasoned Salt. Make sure each seed is lightly coated.
Step 6: Roast to Perfection
Spread the seeds in a single layer on a baking sheet. Roast for 30–40 minutes, turning every 10 minutes, until golden brown and crispy. Be careful not to burn them. Keep a close eye as oven temperatures vary.
Step 7: Cool and Enjoy
Remove the seeds from the oven and let them cool completely. They’ll crisp up even more as they cool. Transfer to an airtight container for storage.
Pro Tips
Want perfectly roasted pumpkin seeds every time? Here are a few tips and tricks to achieve pumpkin seed perfection.
- Don’t overcrowd the pan: Ensure the seeds are spread in a single layer so they roast evenly. Use multiple baking sheets if needed.
- Taste and adjust seasoning: Before roasting, taste a seed to check the salt level. Adjust according to your preference. You can also sprinkle with more salt after they’ve cooled if needed.
- Listen for the crunch: The best way to know if your seeds are done is by the sound. When they’re perfectly roasted, they’ll make a satisfying crunch when you gently press on them.
- Experiment with flavors: Try different seasonings like garlic powder, onion powder, paprika, or even a touch of cinnamon for a sweet twist! Here’s our post on Perfect Roasted Vegetables for more ideas.
Recipe Variations
Want to try something different? These perfect pumpkin seeds are a great blank canvas for creative flavor combinations. Here are some ideas:
- Spicy: Add a pinch of cayenne pepper or chili flakes for a fiery kick.
- Sweet & Savory: Toss with a mixture of cinnamon, brown sugar, and a pinch of salt for a candied taste.
- Parmesan & Herb: Coat with olive oil, grated Parmesan cheese, and dried herbs like oregano and thyme.
- Everything Bagel: Sprinkle with everything bagel seasoning before roasting.
For more delicious snacks, check out our Desserts page!
How do I store roasted pumpkin seeds?
Store roasted pumpkin seeds in an airtight container at room temperature. They will stay fresh for about a week, although they’re usually gone long before then!
Can I use pepitas instead of regular pumpkin seeds?
Pepitas are hulless pumpkin seeds, meaning they don’t have the white outer shell. While technically you could use them in this recipe, it’s not recommended. The outer shell helps them roast up with a satisfying crunch. Pepitas are better suited for other uses, like sprinkling on salads or adding to granola.
How do I know when the seeds are done roasting?
Your seeds are ready when they’re golden brown, fragrant, and make a distinct crunching sound. They’ll also feel dry and firm.
Can I roast pumpkin seeds without soaking them?
You can skip the soaking step. However, it’s recommended to soak the seeds for at least 30 minutes at room temperature or, better yet, overnight in the refrigerator. This helps to remove lingering pumpkin pulp and results in extra-crispy seeds. The pre-soak makes a huge difference in the final texture.
Serving Suggestions
These Perfect Pumpkin Seeds are a great standalone snack. They’re perfect for:
- Halloween parties: Set out a bowl for a festive and healthy treat.
- Movie nights: Curl up with a good film and a handful of these crunchy delights.
- Game day snacks: A winning combination with your favorite game-day spread.
- Lunchboxes: A nutritious and satisfying addition to school or work lunches.
Add these to your fall charcuterie board, alongside roasted vegetables, dips, cheeses, and nuts. For a perfectly autumnal touch, check out our Perfect Roasted Vegetables guide.
Before You Go
These perfect pumpkin seeds are the ultimate fall snack. Not only are they delicious, but they’re also a fun and creative way to use what would otherwise be discarded. So gather the family, carve some pumpkins, and get ready for a delightful crunch! I hope you enjoy this Perfect Pumpkin Seeds recipe as much as we do here at Amazing Korean Food. If you try them, let us know how they turn out! Please don’t hesitate to share your thoughts, comments, and pictures of your pumpkin seed creations.
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