Roasted pumpkin seeds is one of the simplest things to make on earth, and while it doesn’t really need a recipe… it’s somehow one of those things that can keep you guessing year after year. “Did I add enough salt?”, “How long do I bake these for again?”, and “I wish I had a recipe!” are all things I’ve found myself saying year after year.
If that’s been you as well, you can stop guessing. I’ve finally taken the time to make a recipe for this yearly tradition, and I have to say: I think it’s perfect!
Making family memories
When I think back on family memories when I was growing up, I often think about one time that my parents bought each of their 12 children a little pumpkin of our own. We got to keep them and enjoy them for a couple of weeks, and then (when it came time), my dad spread the kitchen floor out with old newspapers and began helping each one of us open up our pumpkins, take out the seeds, and roast them. We each got a brown paper bag with our own pumpkin’s seeds in it, and mom used all of the pumpkin flesh to make pumpkin purée for pies.
I loved it so much that I’ve started doing this with my own children every year. It’s so much fun, and I hope they will treasure these simple memories together, as I did.
Can you eat the pumpkin seed shells?
Before we get too deep here, let me help you stop wondering about this question: Yes, you can eat the shells! Pumpkin seed shells are very fibrous and perfectly safe to eat, unless you have a digestive condition. In that case, to prevent discomfort, you may decide to avoid them. (source)
Are roasted pumpkin seeds good for you?
Again, yes. Pumpkin seeds are (at very least) a great source of protein, vitamins, and minerals (source). They have a buttery, rich flavour and are so delicious eaten in so many ways!
When it comes to roasted pumpkin seeds (with the shells still on), I recommend eating them all on their own.
Preparing pumpkin seeds for roasting
I’ve heard it said that boiling the seeds first (or soaking them in boiling water) can help the seeds absorb the salt. However, I honestly don’t find that’s necessary. I have roasted pumpkin seeds right out of the pumpkin (completely raw), or by roasting the whole pumpkin first, scooping out the seeds, and then roasting them. I assume by the second method, the same goal that boiling them offers would be achieved.
In this recipe, the only thing you have to do to “Prepare the seeds” is remove them from the pumpkin and separate them from the membrane (which doesn’t have to be a perfect job, by the way).
Choosing the best type of pumpkin for roasted pumpkin seeds
In my experience, larger pumpkins produce a more watery flesh and more woody, fibrous pumpkin seeds. I don’t let that stop me from keeping them, but they can be a bit more of a chore to eat!
Smaller, younger pumpkins seem to produce softer shells around the seeds, which make them a little bit more enjoyable to eat. Pie pumpkins are perfect for this.
How to season pumpkin seeds for roasting
My recipe is simple: salt and pepper, or honestly, just salt. You can easily add other spices to your liking, however, to get different flavour combinations.
Another great way to season roasted pumpkin seeds is with seasoned salt, Herbamare, or another salt-based seasoning. You can follow this recipe, substituting the salt 1:1 with your favourite salty seasoning blend.
You will need:
- Raw, whole pumpkin seeds
- Salt
- Pepper
- Mixing bowls
- Measuring cups and spoons or a kitchen scale
- Large spoon or a spatula
- Cookie sheets
- Parchment paper
- Mason jar* or container to store them in
*I used a ramekin for display and a half gallon mason jar for storage in this post.
Printable Recipe:
Scroll down past the recipe for step-by-step process photos!
Roasted Pumpkin Seeds with Salt & Pepper
A simple, scalable easy recipe for roasting pumpkin seeds year after year. I usually find that I end up with anywhere between 6-10 cups of pumpkin seeds on a given year, but having a "per cup" recipe is helpful, to scale it as I need.
Ingredients
- 1 cup (120g) pumpkin seeds
- ½ tsp (2.5ml) salt
- ⅛ tsp (pinch) black pepper, optional
Instructions
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Preheat the oven to 300 degrees F (150 degrees C).
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Separate the pumpkin seeds from as much membrane as you can from the centre of the pumpkin (does not have to be perfect).
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In a large bowl, season the pumpkin seeds with salt and pepper. Mix thoroughly to coat.
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Spread the seeds out onto a parchment lined baking sheet and roast them for 40 minutes to an hour*, or until toasted, dry, and crunchy. Store in sealed containers.
Recipe Notes
*A thicker layer of seeds will take a longer period of time to roast.
The roasting time in this recipe is for only 1 cup of seeds, spread far apart from each other. A thicker layer of seeds may take as long as 2 hours to dry out, and will require that you stir the seeds half way through baking as well.
Step by Step:
Other pumpkin recipes & tutorials:
And that’s it! As simple as can be. If you make these, let me know what you thought in the comments – I’d love to hear! Or tag me in your pumpkin seed harvesting party pictures on Instagram @naomicakesofficial. I love to see what you guys are making!
Bye for now,
–Naomi
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