*Disclosure: My posts may contain affiliated links. This means at no additional cost to you I may earn commission if you click on my link and make a purchase. I am not a professional of any kind. All information on this site is for entertainment and informational purposes only. See the entire privacy, disclosure, and disclaimer policies at https://wp.me/P9VuZT-2e.
Fall is full of wonderful things that delight your senses; the crisp smell of fallen leaves, the beautiful array of colors, the cute babies dressed up in Halloween costumes, and the delicious taste of fall foods. There is something about perfectly roasted pumpkin seeds that is too good to resist! We have an annual pumpkin carving contest at my church. Last year I cooked the pumpkin seeds from the 5+ pumpkins. I must admit, my roasted pumpkin seeds were a hit. This year I was volen-told I was again in charge of roasting the pumpkin seeds.
I think sweet pumpkin seeds are fantastic, but my heart has a special place for savory roasted pumpkin seeds. I made both this year, but I wanted to share my savory roasted pumpkin seeds with you. If you want to do sweet pumpkin seeds, I did a variation of this recipe.
Carve the Pumpkin and Collect the Seeds
Of course, as all pumpkin seeds are born, the pumpkins has to be carved and gutted.
Washing the Pumpkin Seeds
Start by separating the seeds from the pumpkin guts. Place these seeds into a colander. Next, wash the seeds well with water. Remove any excess pumpkin guts. I personally do not like my seeds to have any guts on them. I think it gives the roasted pumpkin seeds a funny taste.
Drying the Pumpkin Seeds
After the seeds are thoroughly cleaned, lay out a few towels and spread the seeds on the towels. Take another towel and pat the tops dry. Move the seeds onto cookie sheets and let them dry. You want to dry your seeds for at least 24 hours. Around the 12 hour mark, try to stir them to make sure everything is drying thoroughly.
Seasoning the Pumpkin Seeds
Roasted pumpkin seeds are a great snack. You can add many different flavors. However, my all time favorite is savory roasted pumpkin seeds. All they need is some salt and olive oil. Tada! So easy, so yummy, and so healthy!
Roasting the Pumpkin Seeds
Preheat the oven to 325°F degrees and pop those savory seeds into the oven. Check the seeds at approximately 20 minutes. Remove a few and let them cool. If the seeds harden, remove from the oven. If not, mix the seeds and check on them frequently. I’d love to tell you to just walk away and come back in 5 minutes, but there is nothing worse than burning your beautiful pumpkin seeds. It was a lot of hard work to carve the pumpkin and clean the seeds. Don’t ruin your hard work by walking away. I have made this mistake more than once.
Sit and Enjoy those Perfectly Roasted Pumpkin Seeds
Grab a drink and your roasted pumpkin seeds. Kick back, relax, and look at cute baby Halloween costumes, maybe look at this pie crust recipe so you can make some fresh pumpkin pies with your now gutted pumpkin, or consider making these stuffed pumpkins from Yammie’s Noshery.
What is your favorite way to make pumpkin seeds?