Fall is the perfect time to snack on delicious roasted pumpkin seeds. Find out how to roast pumpkin seeds PLUS get the clever hack for cleaning all that gross gunk off your pumpkin seeds, the easy way with this step-by-step guide.

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Roasted pumpkin seeds

Fall is the perfect time for roasting pumpkin seeds.

People are decorating for the fall with pumpkins or carving them up for Halloween.

(When it comes to making jack-o-lanterns, we prefer spooky pumpkins, what kind do you like?)

Cleaning and roasting pumpkin seeds is a great family activity with a satisfying end result you can EAT!

Let me show you how to roast pumpkin seeds after carving with this clever cleaning hack and simple 4-ingredient recipe.

How to roast pumpkin seeds

The best and easiest way to prepare pumpkin seeds is to roast them in the oven.

To prepare the pumpkin seeds  you need:

• 1 Large pumpkin
• Pumpkin carving kit
• A large mixing bowl
• A colander for draining
• A large baking sheet
• Parchment paper

For this pumpkin seed recipe you will need the following ingredients:

• Oil (I have used avocado oil, olive, and canola successfully for this recipe)
• Salt
• Pepper

How to clean pumpkin seeds

There is a secret to getting your pumpkin seeds nice and clean!

Lucky for you, it couldn’t be easier.

After you have opened the top of your pumpkin for carving, scoop out all the pumpkin seeds and put it in your large mixing bowl (you need a big bowl with plenty of vertical space).

Remove as much of the flesh and stringy bits that you can and throw away.

When you are ready, take your pumpkin seeds in the bowl and place it in your sink.

Fill the bowl half full with water.

You will notice that the pumpkin seeds float to the top and the stringy flesh sinks to the bottom.

Use your hands to rub the seeds between your palms in the water and try and rub loose all of the stringy flesh.

Scoop out the clean seeds and put them into the colander.

Some of the seeds will still be attached to the flesh; you can pinch them off and put in the water, rub, and pull out to put in the colander.

Keep doing this until all the seeds have been placed in the colander. Drain and discard the leftover flesh.

Use your hands to swirl the seeds around in the colander and leave to drain and dry about 15-30 minutes.

It’s ok if they are not 100% dry before roasting!

They will still feel a bit slimy to the touch and that is okay as well.

 
How to roast pumpkin seeds FAQs

Here are some frequently asked questions about roasting raw pumpkin seeds.

What temperature to roast pumpkin seeds?

To roast the pumpkin seeds you will be tossing them with the oil, then with the salt and pepper and roasting them at 350°F in the oven.

While they are roasting, set a timer for 10 minutes at a time (I use my microwave timer).

When the timer beeps, you are going to remove the seeds, give them a good stir, and replace them for another 10 minutes.

You will keep repeating these steps until the seeds are done.

How long to roast pumpkin seeds?

Pumpkin seed roasting is more of an art than hard science.

The pumpkin seeds will be done when they are slightly browned and cooked all the way through, which will be around 30 minutes for most people.

Please note that cooking time can vary according to altitude, dampness of seeds and between ovens, so you should keep an eye on them, and start watching for doneness around the 30-minute mark.

I like to give the munch test to make sure they are done – pull one out, let it cool, and eat a pumpkin seed to make sure they are done before removing them all from the oven!

I hope you enjoyed this easy pumpkin seed recipe.

Make sure to leave a review or if you have any questions, drop a comment below! <3

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Continue to Content

Roasted Pumpkin Seeds Recipe & Cleaning Hack

Yield: 12

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Find out how to prepare and cook pumpkin seeds the easy way with this simple roasted pumpkin seed recipe. Pumpkin seeds that taste amazing using only three ingredients!

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Ingredients

• pumpkin seeds, from one large pumpkin
• 1/2 tbsp canola oil (or olive or avocado)
• 1/2 tsp salt
• 1/8 tsp pepper, or more to taste

Instructions

Clean the pumpkin seeds

1. Remove as much of the flesh and stringy bits that you can and throw away. Put pumpkin seeds in a bowl in your sink and fill it half full of water. 
2. Rub flesh from pumpkin seeds and remove to place in the colander. Remove pumpkin seeds from flesh by pinching them off and rubbing in the water to clean. Keep going until all seeds have been removed and then place in the colander and rinse again with clean water.
3. Set aside to drain for 15-30 minutes.

Roasting pumpkin seeds

1. Preheat the oven to 350°F. Place a piece of parchment paper on a baking sheet. Combine the salt and the pepper.
2. Put the seeds into a clean/dry bowl and add the oil, tossing with your hands to coat all seeds. Next, add the salt and the pepper and toss again to coat.
3. Spread the seeds evenly in one layer over the parchment paper and place on the top rack of the oven. 
4. Bake for 30-45 minutes. Set a timer for 10 minutes and when it goes off, remove seeds, stir, and then replace in the oven. Reset the timer for another 10 minutes. Continue this until seeds have been fully cooked and slightly browned.
5. Watch closely so they do not burn (test one for doneness before removing from oven). Cool and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Newbea 12 Piece Professional Pumpkin Carving Kit Tools Pumpkin Shaving Kit - Halloween Jack-O-Lanterns - 18 Cuts, Carving Scoops, Saws, Loops
• 
  LiveFresh Stainless Steel Micro-perforated 5-Quart Colander - Professional Strainer with Heavy Duty Handles and Self-draining Solid Ring Base - Dishwasher Safe
• 
  IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 100mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 1g

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