Tuesday, October 20, 2020

Roasting Pumpkin Seeds

Roasting pumpkin seeds is a tradition around here. Once the kids carve their Jack-O-Lanterns, I grab all the seeds and proceed to clean, dry, season and bake them. 

If you like crisp pumpkin seeds, I've perfected the process.

 If you like salty and flavorful pumpkin seeds, try this roasted pumpkin seed recipe this fall.
 
roasting pumpkin seeds

ROASTING PUMPKIN SEEDS

I've prepared detailed instructions on how to make the perfect crisp pumpkin seeds to munch on. Read on to get all the specifics.


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INGREDIENTS NEEDED FOR ROASTING PUMPKIN SEEDS

  • pumpkin seeds
  • worcestershire sauce
  • butter
  • garlic salt
  • onion powder
  • salt
  • water

HELPFUL KITCHEN TOOLS 

HOW TO ROAST PUMPKIN SEEDS

In order to get the perfect crispy pumpkin seeds there are a few important steps you need to take. My method takes a little bit more time. But don't worry, most of it is just time - there's no active work involved.

Here are the basics, I'll go into detail for each step below.

  1. Rinse the pumpkin seeds
  2. Soak pumpkin seeds in salt water
  3. Air dry the seeds for 2-3 days
  4. Add seasoning to seeds
  5. Roast the pumpkin seeds
How to Roast Pumpkin Seeds


HOW TO CLEAN PUMPKIN SEEDS

The first step is to rinse all of the pumpkin guts off of the seeds. 

I place the seeds in a colander and rinse them with running water. You may have to get in there with your hands to remove all the pulp.

SOAK THE PUMPKIN SEEDS IN SALT WATER

Place the pumpkin seeds in a large bowl. Add enough water to cover the seeds. Add 2-3 tablespoons of salt. (I just guess, but for each cup of water you should add 1 tablespoon of salt.)

Let the seeds soak overnight. 

Rinse the seeds.

HOW TO DRY PUMPKIN SEEDS

I feel like this next step is the most important if you want crispy seeds. 

Place a sheet of parchment paper on a baking sheet. Lay out the seeds in a single layer. Let dry for at least 24 hours, but 2 days is even better. A few times a day, flip the seeds so both sides dry evenly.

This does not completely dry the seeds out, you will still need to roast them. However, it the KEY to getting a crispy end result. 

You can skip this step if crispy is not your goal.

Note: Do not use paper towels as a liner to dry out your seeds. They will stick to it. Another option is spreading them out on a greased baking sheet. I prefer parchment paper, so use that if at all possible.

ROASTED PUMPKIN SEED SEASONING


Now the fun part, adding the seasoning. 

There are a lot of different directions you can go with this, but my favorite is the way my mom made them with a few additional seasonings. 

My mom made them with worcestershire sauce, butter and salt. I've changed it up just a bit and added garlic salt instead of regular salt as well as a bit of onion powder. It's super tasty - scroll down to the recipe for specific quantities.

Melt the butter, add the seasonings and pour it over the pumpkin seeds. Toss until they're all coated.

HOW TO BAKE PUMPKIN SEEDS

I roast my pumpkin seeds in the oven low and slow. 

Lay your seasoned seeds in a single layer on a baking sheet. Bake at 250 for 50-60 minutes. Turn the seeds with a spatula every 20 minutes so they bake evenly. 
They are done when the begin to brown and are crisp.

 
Roasted pumpkin seeds


HOW LONG DO ROASTED PUMPKIN SEEDS LAST?

Pumpkin seeds, once roasted, will last quite a while if stored in an air-tight container. If storing at room temperature, they will last about 3 months. If stored in the refrigerator they will last up to a year.

WHY ARE MY PUMPKIN SEEDS CHEWY?

They probably did not dry out completely. If you allow them to air dry for a day or two before roasting they will be much more crisp. 

Maybe they didn't roast long enough. You can always pop them back in the oven and toast them longer to achieve a crispier result.


MORE PUMPKIN RECIPES



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Roasted Pumpkin Seeds Recipe
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Roasted Pumpkin Seeds Recipe

Servings: 8
Author: Rachel
Prep time: 20 MinCook time: 60 Mininactive time: 60 HourTotal time: 61 H & 19 M
Make CRISPY pumpkin seeds with a salty flavorful coating.

Ingredients

Seasoning
  • 2 c. pumpkin seeds
  • 1 tsp worcestershire sauce
  • 3 Tbls butter, melted
  • 1/4 t. garlic salt
  • 1/4 t. onion powder
Soaking
  • water
  • salt

Instructions

  1. Wash pumpkin seeds, removing all pulp.
  2. Place the seeds in a bowl and add enough water to cover them. Add 2-3 tablespoons of salt and stir. Let sit overnight. (I never measure this part, but its about 1 T. of salt for each cup of water.) Rinse.
  3. Place a sheet of parchment paper on a baking sheet. Arrange pumpkin seeds in a single layer. Allow them to dry for 1-2 days, flipping several times a day for even drying.
  4. Place the seeds in a bowl. Combine seasoning ingredients and pour over the seeds. Toss to coat.
  5. Bake at 250 for 50-60 minutes or until seeds begin to brown and are crisp.

Notes:

Store in an airtight container for 3 months at room temperature or up to 1 year in the refrigerator.

Calories

110.51

Fat (grams)

7.42

Sat. Fat (grams)

3.32

Carbs (grams)

8.83

Fiber (grams)

2.96

Net carbs

5.88

Sugar (grams)

0.08

Protein (grams)

3.03

Sodium (milligrams)

167.55

Cholesterol (grams)

11.45
Nutritional information is automatically calculated and not guaranteed to be correct.
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Pumpkin Seeds
American
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