I’m always shocked when people throw pumpkin seeds away. I’m here to tell you, roasting pumpkin seeds is very simple and you get a delicious healthy snack in a matter of minutes! Check out the steps below and let me know if you enjoyed this recipe in the comments.
Step 1: Remove The Seeds From The Pumpkin
Start by removing the seeds inside the pumpkin with scraping a spoon along the inside. Gather all the seeds and fibrous pulp into a large bowl.
Step 2: Separate, Wash, and Dry the Seeds
It is a bit tricky to get all the pulp and “guts” of the pumpkin separated from the pumpkin seeds but don’t be discouraged. I found that just washing the seeds off with cold water a couple of times in a strainer removes most of the pulp from sticking to the seeds. You can also go in and pick through the seeds to remove the bigger chunks. Once you have most of the pulp removed, it’s okay if there’s some still stuck to the seeds, dry the seeds with a towel. Drying the seeds helps with making the seeds crispier in the oven.
Step 3: Season the Pumpkin Seeds
The possibilities are endless on how you can season your pumpkin seeds. You can really make it as simple or elaborate as you want. For ours, I chose very simple. I tossed the seeds in a bit of olive oil and topped them with garlic powder, turmeric, paprika and salt.
Step 4: Roast them!
Once the seeds are seasoned place them on a parchment paper lined rimmed baking sheet. Bake them at 425 degrees fahrenheit for 14 minutes. Stir mid-way through to ensure even crispy seeds. Add more salt if preferred and enjoy!