Perfect Homemade Pumpkin Seeds in 3 Flavors

By: Cassy Joy

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

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!

pumpkin seeds in 3 flavors - salt and pepper, curry, and sweet cinnamon

Here we are, my friends! We've arrived at that time of year where the air becomes electric and we find ourselves reminiscing about our favorite Halloween costume and favorite Halloween candy. For the record, my favorite costume was the poofy silver lamé Hershey's Kiss my Mom made for 5-year-old me …which I then resurrected and used again (as a shirt) when I was 24. My favorite Halloween candy? Almond Joys. Always and forever.

Fun costumes and late-night candy sorting aside, my most cherished Halloween memory is set in the kitchen. While Dad would help us girls carve our pumpkins, Mom collected all the seeds and turned them into a “not candy” snack. I'd sit and stare mesmerized as she turned those slimy raw squash-smelling seeds into the tastiest, crunchiest baked pumpkin seeds ever.

pumpkins cut in half on a marble board

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!

Because we all have our own individual taste, I upped the ante by developing three different flavors for these homemade pumpkin seeds! They're all absolutely marvelous in their own way. I've got a “Salt & Pepper” for those of you who prefer a more classic, slightly spicy option; “Savory Curry” for those of you who just can't get enough of anything involving turmeric; and “Sweet Cinnamon” for anyone looking for a hint of sweet and seasonal. While they're all “my favorites,” I find myself gravitating towards the Sweet Cinnamon most often. I can't get enough of the molasses and hint of sea salt!

Homemade Pumpkin Seeds Fed and Fit-3
Homemade Pumpkin Seeds Fed and Fit-10

How to Make Homemade Pumpkin Seeds

Making homemade pumpkin seeds is easier than you think! Let's jump into it.

  1. Remove the seeds. The first thing you'll need to do is, of course, remove the seeds from the pumpkin! The best way to do this is by using a spoon to scrape the seeds from the sides of the pumpkin. If you're wondering which type of pumpkin makes the best seeds, you can roast the seeds from any pumpkin, but larger, heavier pumpkins will have the most seeds. This means your carving pumpkin is perfect for seed roasting.
  2. Soak the pumpkin seeds. Next, you'll want to soak the seeds in a bowl of water and swirl them around with your hands to clean off the remaining pumpkin flesh.
  3. Rinse the seeds. 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.
  4. Boil the seeds. Next, you'll place the seeds in a pot with water and salt to boil for 10 minutes. This step helps make the shell edible and crisp!
  5. Drain and dry the seeds. After they're finished boiling, 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.
  6. Toss the seeds in your seasoning of choice. Next, coat the seeds with the seasoning of your choice, or try all 3, then spread them out onto a parchment paper-lined rimmed baking sheet.
  7. Bake the seeds. Finally, you'll bake the seeds for about 25-30 minutes, until crisp.

3 flavors of homemade pumpkin seeds, one white, one bright yellow, and one dark brown, on a sheet of parchment paper

Pumpkin Seed FAQ

Can you eat the shells of pumpkin seeds?

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.

My seeds didn't crisp up, what can I do to fix them?

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!

What can I use pumpkin seeds for?

Pumpkin seeds are great for snacking, topping salads, topping soups, or for making granola!

How long do pumpkin seeds keep for?

Pumpkin seeds will keep for up to three months if stored in an airtight container at room temperature.

Print

Perfect Homemade Pumpkin Seeds in 3 Flavors

pumpkin seeds in 3 flavors - salt and pepper, curry, and sweet cinnamon

Homemade pumpkin seeds are the perfect use for the seeds leftover from pumpkin carving and with 3 flavors there's something for everyone!

  • Author: Cassy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 cup
  • Category: snack
  • Method: baked
  • Cuisine: american

Ingredients

Salt & Pepper:

Savory Curry:

Sweet Cinnamon:

Instructions

Prep the Pumpkin Seeds:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 325 F. Set the seeds in a small mixing bowl and add your flavors!

Salt & Pepper

  1. Add the coconut oil, salt, and pepper to the pumpkin seeds and stir until each seeds is evenly coated.
  2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
  3. Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Savory Curry

  1. Add the coconut oil, curry powder, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
  2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
  3. Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Sweet Cinnamon

  1. Add the coconut oil, molasses, maple syrup, cinnamon, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
  2. Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
  3. Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Keywords: snack, easy, fall, halloween

Comments

Your email address will not be published. Required fields are marked *