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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Wipe the outside of the pumpkin with a clean cloth, or wash it clean under running water. Cut into the top of the pumpkin vertically to remove the stem, and cut the pumpkin in half.
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Using a large spoon, scoop out the pumpkin seeds, and separate the seeds from the membrane as much as you can (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.