My family goes crazy for roasted pumpkin seeds, especially my husband, who urged me to buy another uber-large pumpkin just for its seeds. Thankfully, pumpkins are pretty cheap (about $5 – even for really big ones) and if you are lucky, are filled with tons of seeds.
We always roasted our pumpkin seeds when I was growing up. I remember my mother meticulously cleaning the seeds under running water after they had been separated from the gooey pumpkin guts. My mom would then lay them out to dry overnight before roasting them. This ensured that you had nice crisp, dry pumpkin seeds.
I learned early on in my marriage, that this method, although tried and true, would not cut it with my impatient husband. Now, in my family, pumpkin seeds must be roasted on carving night, no exceptions.
Roasting pumpkin seeds couldn’t be easier. Just simply separate the seeds from the stringy, pumpkin goop and you are well on your way. I don’t even bother with rinsing the seeds. That thin layer of pumpkin slime helps the seasoning adhere, ensuring that there won’t be a bland seed in sight. I have tried several variations of roasted pumpkin seeds, but this is my family’s favorite. If you don’t happen to have a pumpkin lying around, feel free to use this same seasoning mixture on acorn or butternut squash seeds. Aside from the sizes, which are a little smaller and stouter than pumpkin seeds, there isn’t much of a difference.
- Seeds from one large pumpkin
- 1 tsp garlic powder (NOT garlic salt)
- 1 tsp paprika (smoked paprika is a great alternative!)
- ¾ tsp onion powder (NOT onion salt)
- ¾ tsp fine salt
- Preheat oven to 300 degrees.
- Separate seeds from pumpkin innards, but do not rinse!
- In a small bowl, combine garlic powder, paprika, onion powder, and salt.
- Place pumpkin seeds onto a sheet pan.
- Sprinkle on 2 tsp of the seasoning mixture and toss to coat the seeds.
- Spread pumpkin seeds out so they are in a single layer on your sheet pan.
- Roast for 15 minutes.
- Use a metal spatula to un-stick the pumpkin seeds from the bottom of the sheet pan. Shuffling them around a bit to expose any moist parts.
- Sprinkle the remaining 1½ tsp of seasoning over the pumpkin seeds.
- Roast for 15 minutes more.
- Again, using a metal spatula, toss the pumpkin seeds around to ensure they are roasting evenly.
- Roast for an additional 5-10 minutes until slightly golden and completely dry.
- Leave on sheet pan to cool completely before transferring to an airtight container.
- **I also scrape up the bits of seasoning that are stuck to the pan and place it in the jar with the roasted seeds.