Simple Roasted Homegrown Pumpkin Seeds Recipe
It’s pumpkin season! You’ve carved those designs and roasted your homegrown organic pumpkin for puree, but don’t let those seeds go to waste!
My kids love roasted pumpkin seeds- they eat them right up. They’re always begging for those flavored pumpkin seeds at the store, so we just make them at home. You can make them any flavor: spicy, sweet, dill pickle!
Want some of my favorite pumpkin recipes? Check out how to make your own Homemade Pumpkin Puree from fresh pumpkins to use in Pumpkin Cinnamon Rolls, Pumpkin Muffins, Pumpkin Cookies, Pumpkin Focaccia, or Maple Pumpkin Custards to use the whole squash.
Learn how to companion plant to grow pumpkins!
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Why You’ll Love This Easy Pumpkin Seed Recipe
It’s the perfect crunchy snack and my favorite way to use the whole pumpkin after carving or roasting the flesh. Those raw pumpkin seeds have so much potential (and protein), don’t let these edible seeds become food waste!
Whole roasted pumpkin seeds are a nutritional powerhouse. You could probably even (if you wanted to get a super nutrient boost) sprout your seeds first, then roast them! Now that I am writing this, I think I may try next time.
Did you know (and I just learned this) that pepitas and pumpkin seeds are not the same thing? Pepitas come from a special variety of pumpkin that doesn’t have the hull on the seeds. Pumpkins aren’t the only squash you can eat the seeds, either! Try using acorn squash, spaghetti squash, or any type of winter squash’s seeds.
Let me show you how to roast pumpkin seeds for a super easy and tasty snack!
Roasted Pumpkin Seeds Recipe
Tools
Ingredients
- Raw Seeds from 1 Medium Pumpkin (about 1/2 – 1 cup)
- 1 tsp Coconut Oil (or other neutral oil)
- 1 tsp Seasoning of Choice
Notes:
- Ovens vary, you may need to bake your seeds longer than recipe instructs, sometimes up to 15 minutes each round
- Be sure seeds are dry before you season and bake
How to Roast Fresh Pumpkin Seeds
Prep: Preheat oven heated to 400 degrees and line pan with parchment paper. Wash seeds clean from any gunk, pumpkin guts, and slimy pumpkin flesh in a bowl of cold water or in a strainer. You want all the stringy bits removed.
Dry Seeds: Place clean seeds on a kitchen towel (or paper towel) and pat dry to remove excess water.
Coat: Put dried seeds in a bowl or container with 1-2 tsp melted fat of choice. Add 1 tsp seasoning of choice (we most often just use a mix of salt, pepper, chili powder, cayenne, and garlic powder) and mix well.
Bake: Spread seasoned seeds on prepared baking sheet in a single layer and bake in oven for 5-10 minutes, stir and continue to bake another 2-5 minutes, until crispy but not burnt. You may need to cook longer (maybe 15-20 minutes), depending on oven and how dry seeds are, or if you have more than a cup of seeds.
Cool: Leave on the pan for 5 minutes before eating, or cool completely before putting in an airtight container.
Variations
Use your favorite spice blend, like Taco or Chorizo, or ranch. You could even go the sweet route and do a cinnamon sugar or pumpkin pie flavor! You’ll have the most delicious snack on hand this season. You can even add to your homemade granola for a nice nutty flavor.
Let us know what seasoning you would use in the comments.
Simple Roasting Homegrown Pumpkin Seeds
Don't let those seeds go to waste from your roasted pumpkin! Make flavored pumpkin seeds at home, not the store.
Ingredients
- Raw Pumpkin Seeds from 1 Medium Pumpkin
- 1 tsp Coconut Oil
- 1 tsp Seasoning of Choice
Instructions
- Keep oven heated to 400 degrees
- Wash seeds clean from any gunk, place them on a towel and dry well on a towel
- Put dried seeds in a bowl or container with 1-2 tsp melted fat of choice
- Add 1 tsp seasoning of choice (this time we used salt, pepper, chili powder, cayenne, garlic powder) and mix well
- Spread seasoned seeds on parchment paper and put on a baking sheet
- Spread seasoned seeds on prepared baking sheet in a single layer and bake in oven for 5-10 minutes, stir and continue to bake another 2-5 minutes, until crispy but not burnt. You may need to cook longer (maybe 15-20 minutes), depending on oven and how dry seeds are, or if you have more than a cup of seeds.
- Leave on the pan for 5 minutes before eating, or cool completely before putting in an airtight container.
Notes
- You can use any seasoning you like, try out different combinations!
- Ovens vary, you may need to bake your seeds longer than the recipe instructs, sometimes up to 15 minutes each round
- Be sure seeds are dry before you season and bake
Nutrition Information
Yield 4 Serving Size 1/8 CupAmount Per Serving Calories 94Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 383mgCarbohydrates 12gFiber 4gSugar 1gProtein 3g
*this has not been evaluated by the FDA
These sound delicious. I’ll have to try!