Simple Roasted Homegrown Pumpkin Seeds

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You’ve 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!

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.

Check out how to Roast Pumpkins for Puree or Maple Pumpkin Custards to use the whole squash.

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.

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What You’ll Need:

• Baking Sheet
• Strainer
• Parchment Paper or Baking Mat
• Seasoning
• Oil
• Bowl

Ingredients:

• Raw Pumpkin Seeds from 1 Medium Pumpkin
• 1 tsp Coconut Oil
• 1 tsp Seasoning of Choice

Instructions:

1. Keep oven heated to 400 degrees
2. Wash seeds clean from any gunk, place them on a towel and pat dry
3. Put dried seeds in a bowl or container with 1 tsp melted fat of choice
4. Add 1 tsp seasoning of choice (this time we used salt, pepper, chili powder, cayenne, garlic powder)
5. Mix well
6. Spread seasoned seeds on parchment paper and put on a baking sheet
7. 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, depending on oven and how dry seeds are)
8. Cool for 5 minutes before eating, or cool completely before putting in an airtight container

Notes:

• Ovens vary, you may need to bake your seeds longer than recipe instructs
• Be sure seeds are dry before you season and bake

Let Me Show You How to Roast Pumpkin Seeds

Wash seeds clean from any gunk, place on a towel, and pat dry.

Put dried seeds in a container with 1 tsp melted fat of choice and 1 tsp seasoning of choice. Mix well.

Spread seasoned seeds on parchment paper and put on a baking sheet. Bake in oven for 5-10 minutes, stir and continue to bake another 2-10 minutes, or until crispy but not burnt (time will depend on your oven). Cool for 5 minutes before eating, or cool completely before putting in an airtight container.

If you haven’t yet, learn how to make Pumpkin Cinnamon Rolls.

Let us know what seasoning you would use in the comments.