Roasted pumpkin seeds are the best part of carving a pumpkin. Cooking pumpkin seeds is incredibly easy and they turn out crispy and delicious every time with our recipe. Bonus: we share our 5 favorite pumpkin seed seasonings!
Ingredients
Roasted Pumpkin Seeds
1cuppumpkin seeds
1tablespoonplus ½ teaspoon salt, divided
2teaspoonscooking oil, OR the oil listed in the seasonings below
2tablespoonsgrated parmesan cheese, mix into pumpkin seeds 5 minutes before they're removed from the oven
Instructions
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Separate the pumpkin seeds from any large pieces of pumpkin pulp. Place the seeds into a large bowl and cover with a few inches of water. Use your hands to mix and wash the seeds. Let the seeds sit for a few minutes so the pulp sinks to the bottom of the bowl.
Scoop the seeds out of the bowl with a slotted spoon and place them into a medium-sized pot. Cover the seeds with a few inches of water and add the tablespoon of salt. Bring to a boil over high heat then reduce the heat and simmer for 10 minutes.
1 cup pumpkin seeds
Strain the seeds through a fine-mesh sieve then lay them on a few sheets of paper towel or a fuzz-free dish towel. Dab them with the towel to remove some of the moisture.
Place the pumpkin seeds into a bowl and toss with the remaining ½ teaspoon of salt, the oil, and if using, the seasonings and mix well. Lay them in a single layer on the baking sheet.
2 teaspoons cooking oil
Bake for 30 minutes, stirring the seeds halfway. To test if they're done, remove a pumpkin seed and let it cool for a few minutes. If it's crunchy, it's ready to eat. If not, put them back into the oven for another 10 minutes.