Roasted Pumpkin Seeds

Every Halloween, we will crave a spooky Halloween pumpkin faces or buying an extra pumpkin to make homemade pumpkin soup, I always save those edible seeds inside.

What are you going to do with the seeds? Don’t toss the seeds. Let’s roast the seeds for healthy snacks. This healthy snack recipe is easy to make at home and a fun project to get the kids involved.

Can I Eat the Whole Pumpkin Seeds? 

Pumpkin seeds are composed of two parts: the cream-coloured shell and the kernel or peptic which is olive green in color. BOTH ARE EDIBLE (the seeds from carving pumpkins and pie pumpkins are edible), so you can roast the whole seed and enjoying the maximum nutritional benefits.

STEP 1: Remove the Seeds

Use a large spoon to remove the inside pulp, stringy fibres, and entangled raw seeds from the pumpkin.

STEP 2: Wash and Dry Seeds

Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting.

STEP 3: Season the Seeds

Toss the seeds in a bowl with oil and seasonings. Make sure to separate and spread the seeds evenly on a lightly baking sheet for even roasting.

STEP 4: Roast the Seeds

The seasoned pumpkin seeds get roasted at a moderate heat of 325°F for about 20 to 30 minutes.

When the seeds give a nutty aroma and golden brown color, they are ready!

Enjoy !! Happy Roasting!

Notes

1. Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks.

2. The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.[br]3. 1 serving = 1 tablespoon pumpkin seeds

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Halloween isn’t the only time to roast pumpkin seeds. They are so tasty, you can do it throughout Fall and Winter. You can even roast the seeds of other hearty squashes – butternut or spaghetti squash. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.

If you try this recipe, let me know how it goes. For more healthy snack recipes please head over to my Facebook Page and Instagram Feed !

 

Roated Pumpkin Seeds

Don’t waste the seeds from pumpkin, let’s make a tasty and healthy snack in a few simple steps.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Snack

Servings 1 cup

Ingredients

  

• 1 cup pumpkin seeds from 1 lartge carving pumpkine
• 1 tbsp Avocado oil (1 tbsp per 1 cup seeds)
• 1 healthy pinch turmeric, curry powder, and cinnamon (or garlic powder, paprika, salt & black pepprt)

Instructions

 

• Preheat oven to 325 degree F (162C) and line a baking sheet with parchment paper.
• Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin.
• Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
• Arrange washed and dried pumpkin seeds on baking sheet and drizzle with oil.
• Add seasonings and toss to thoroughly coat.
• Bake for 20-30 minutes or until crisp and light golden brown.
• Let cook completely before transferring to a sealed container, such as mason jar.
• Keep at room temperature for 1 week or more, or in freezer up to 1 month.

Notes

1. Roasted pumpkin seeds can be stored in an airtight container for up to 2 weeks.

2. The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.[br]3. 1 serving = 1 tablespoon pumpkin seeds

Halloween isn’t the only time to roast pumpkin seeds. They are so tasty, you can do it throughout Fall and Winter. You can even roast the seeds of other hearty squashes – butternut or spaghetti squash. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.