Today we’re showing you how to make baked pumpkin seeds. Homemade pumpkin seeds are the perfect use for the seeds leftover from pumpkin carving and with 3 flavors- salt and pepper, savory curry, and sweet cinnamon- there’s something for everyone!
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Hey there, fellow snack enthusiasts! Are you ready to dive headfirst into the crunchy, munchy world of homemade pumpkin seeds? You know, those little gems that magically appear when you’re elbow-deep in carving out your jack-o’-lantern or whipping up a batch of creamy, dreamy Instant Pot pumpkin soup.
Homemade pumpkin seeds are like magic in your kitchen! We’re here to show you how to turn those slimy, gooey seeds into delicious, crispy snacks that you won’t be able to stop munching on. Whether you’re a seasoned seed-roasting pro or it’s your first time trying, we’ve got all the tips, tricks, and yummy flavor ideas you need to turn your pumpkin seeds from plain to absolutely fantastic. So, roll up your sleeves, grab your pumpkins, and let’s roast some seeds together!
Looking for more pumpkin recipes? Look no further than our Classic Pumpkin Bread, Pumpkin Chocolate Chip Muffins, and Pumpkin Pancakes!
Why You’ll Love This Recipe
- They make for delicious, crunchy snacking – homemade pumpkin seeds are the ultimate snack for those who love a satisfying crunch. Once roasted to golden perfection, they provide a delightful, crispy texture that can be downright addictive.
- They’re nutrient-dense – pumpkin seeds are a nutritional powerhouse! They’re packed with protein, fiber, and a variety of vitamins and minerals, including magnesium and zinc.
How to Make Homemade Pumpkin Seeds
If you’re carving your pumpkin tonight, I highly recommend you save those little seeds for an easy snack. The instructions are simple and the reward great!
Step 1: Remove the seeds from the pumpkin using a spoon to scrape the seeds from the sides of the pumpkin.
Step 2: Soak the seeds in a bowl of water and swirl them around with your hands to clean off the remaining pumpkin flesh.
Step 3: Once it looks like you’ve successfully cleaned off the pumpkin seeds, you’ll want to transfer them to a strainer and give them one more rinse.
Step 4: Place the seeds in a pot with water and salt to boil for 10 minutes. This step helps make the shell edible and crisp!
Step 5: Drain the water from the seeds and pat them dry with paper towels or a kitchen towel. You want to make sure they are super dry, or else they won’t crisp up.
Step 6: Coat the seeds with the seasoning of your choice, or try all 3.
Step 7: Spread the seasoned seeds out onto a parchment paper-lined rimmed baking sheet, and bake the them for about 25-30 minutes, until crisp.
How to Serve
Our favorite way to enjoy roasted pumpkin seeds is by the handful, snack-style. If you’re looking for more uses for them, though, they are delicious in chicken quinoa bowls or on top of salads (like this Lacinato kale salad) to add a bit of crunch.
How to Store
Store your crunchy homemade pumpkin seeds in an airtight container on the counter. Stored this way, they’ll last for up to 3 months!
Frequently Asked Questions
Yes, you can! With this method, the shells of the pumpkin seeds get crispy and are flavored by the salt in the water when we boil them, making them super tasty.
If your pumpkin seeds didn’t crisp up fully, chances are that they weren’t dry enough when you put them in. But don’t worry, just bake them an additional 5-10 minutes and they will get crispy!
Pumpkin seeds are great for snacking, topping salads, topping Instant Pot pumpkin soup, or for making Paleo pumpkin spice granola!
Pumpkin seeds will keep for up to three months if stored in an airtight container at room temperature.
More Favorite Snack Recipes
If you tried this Homemade Pumpkin Seed recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Perfect Homemade Pumpkin Seeds (3 Flavors!)
Ingredients
Salt & Pepper:
- 1 cup raw pumpkin seeds
- 1 teaspoon coconut oil melted
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Savory Curry:
- 1 cup raw pumpkin seeds
- 1 teaspoon coconut oil melted
- 1 & 1/2 teaspoons curry powder
- 1/2 teaspoon fine sea salt
Sweet Cinnamon:
- 1 cup raw pumpkin seeds
- 1 teaspoon coconut oil melted
- 1 teaspoon blackstrap molasses
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Instructions
Prep the Pumpkin Seeds:
- Scrape with either your hands or a spoon and removed the seeds from the pumpkin. Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.
- Cover the seeds with fresh water and, using your hands, massage off the remaining pumpkin flesh. Once they’re mostly clean, strain the seeds in a colander and set aside.
- Bring a pot with 2-3 inches of water plus 1/2 teaspoon sea salt to a boil over medium/high heat. Add the seeds to the water once it’s boiling and let them simmer over medium heat for 10 minutes.
- After the 10 minutes are up, strain the seeds from the hot water and pat dry with paper towels. Note that the seeds may stick to the towels and this is normal. Just scrape them off and continue.
- Preheat the oven to 325 F. Set the seeds in a small mixing bowl and add your flavors!
Salt & Pepper
- Add the coconut oil, salt, and pepper to the pumpkin seeds and stir until each seeds is evenly coated.
- Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
- Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.
Savory Curry
- Add the coconut oil, curry powder, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
- Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
- Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.
Sweet Cinnamon
- Add the coconut oil, molasses, maple syrup, cinnamon, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
- Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
- Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.
Recipe Notes
Nutrition
