Roasted Pumpkin Seeds Recipe | ideas for halloween | The Brand Decò

I love to eat them, my family does too, even with shells and all. If they're properly toasted and are small to medium-sized, they are wonderfully crunchy and easy to eat.

When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds. Not so!

Just rinse the mass of seeds and strings under cool water, and the seeds will separate easily. The leftover strings can be discarded or composted.

The challenge is, how to get the salt inside the shells to the seeds? It's easy enough to salt the outside of the shells, but if you want the salt to permeate to the seeds, the method I learned from my grandmother years ago does the trick.

Boil the seeds first in salted water, then toast them in the oven. This way the salt gets inside too. And you can control the amount of salt by how much you add to the water and how long you boil the seeds.

Regardless of the size or number of your seeds, bake them at 400 °F. Watch them carefully «they're done when they begin to lightly brown». Small pumpkin seeds may toast in around 5 minutes or so, while large pumpkin seeds may take up to 20 minutes.

These seeds are fantastic simply seasoned with salt, but if you're feeling adventurous, you can certainly add other seasonings. Add a few teaspoons of your favorite herb or spice blend after tossing the seeds with the oil and before roasting.

For a savory snack, try tossing the pumpkin seeds with a few teaspoons of chili powder, curry powder, or herbs de Provence.

For a sweet-and-salty twist, try a dusting of pumpkin spice blend or cinnamon and sugar.

Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin purée from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved.

How to Roast Pumpkin Seeds

Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits.

STEP 1: Remove the Seeds

Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible.

 

Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pie pumpkin that I used to make homemade pumpkin purée for a delicious pumpkin pie.

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. Any excess moisture will create steam in the oven and prolong the cooking time.

STEP 3: Season the Seeds

Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper.

Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.

STEP 4: Roast the Seeds

The seasoned pumpkin seeds get roasted at a moderate heat of 350 °F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning.

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

Benefits of Roasting Pumpkin Seeds

• Ease: Since you’re already taking the time to cut and remove the seeds, why not pre-heat the oven and quickly make a snack!
• Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil.
• Nutrition: Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber.

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