How To Roast Pumpkin Seeds - Don't Waste Any Pumpkin This October

There's just something about the orange gourds that makes everything feel so festive! If you go a little pumpkin-crazy every October and end up with a pile of seeds after all the fun Halloween jack-o'-lantern carving, don’t toss them in the trash. Instead, learn how to roast pumpkin seeds and turn them into a delicious healthy snack.

When I was little, pumpkin was one of my favorite foods. My mom would make many different things with it - simple roasted pumpkin, pumpkin soup, pumpkin cookies... In fact, I enjoyed it so often that at one point, my palms and feet turned bright orange and scared my mom.

I remember mom would never throw away the pumpkin guts but always sort out the seeds, and we would roast them together with different spices for a snack later. Not only do they taste absolutely delicious but are also healthy and full of nature’s goodness - vitamins, minerals and antioxidants.

If you enjoy pumpkin as much as I do and don’t like any of your ingredients going to waste, this recipe is for you! Follow these simple steps, and you'll be snacking on roasted pumpkin seeds in no time!

Pumpkin seeds have a white outer shell and are olive green in color after the shell is removed. Both the shell and the kernel inside are edible. The outer shell actually adds to the crunch and provides extra nutrients.

You can’t go wrong with roasting the whole seed and enjoying them whole or shelling the green seed afterward. Here’s the basic roasted pumpkin seed recipe guide.

If you are prepping your pumpkin for carving, you can scoop the seeds from the top using a spoon or an ice cream scoop. It is even easier if you are roasting it to make a puree for a pumpkin pie - simply cut the pumpkin in half and remove the stringy pulp with entangled seeds using a big spoon.

You need to separate the seeds from the fibrous pumpkin pulp. Pick them out by hand, place them in a colander, and rinse under cold water to clean and wash off the remaining flesh.

Dry the pumpkin seeds by placing them between paper towels. Make sure to remove most excess moisture after the seeds are clean. Letting the seeds air dry for a few hours makes them the crunchiest after roasting.

Spread the seeds on a baking tray lined with parchment paper, season with any combination of your favorite spices, and lay out in a single layer. You can never go wrong tossing them in some extra virgin olive oil, sea salt, and freshly ground black pepper. But you can find more roasted pumpkin seed seasoning ideas further down.

Preheat the oven to 350 degrees F (175 degrees C) and roast the seasoned pumpkin seeds for 10-15 minutes or until they look golden brown. Toss them around every few minutes while roasting to ensure they brown evenly.

Simple Salty Pumpkin Seeds

If you enjoy simple flavors and maximum crunch, soak your pumpkin seeds in a light salt water brine overnight.

Dissolve ½ tablespoon of salt for every 2 cups of water and leave your clean pumpkin seeds in that solution overnight. Then drain, tap dry with paper towels and let the seeds air dry for a few hours before sprinkling with some olive oil and roasting them.

You will get the crunchiest flavorful roasted pumpkin seeds that you can store in an airtight container for up to 10 days.

Spicy Pumpkin Seed Seasoning

Hot Chili Flakes + Paprika + Garlic Powder + Sea Salt + Olive Oil

Toss your pumpkin seeds in these spices and enjoy a pleasant spicy kick to your taste buds.

Sweet Pumpkin Seed Seasoning

Granulated Sugar + Ground Cinnamon + Sea Salt + Vanilla Extract (a dash) + Coconut Oil (melted)

Roasting pumpkin seeds in the combination of sugar, cinnamon, and coconut oil creates a sweet caramel-like coating that is simply addicting. You can swap coconut oil for salted butter.

Italian Spice Roasted Pumpkin Seeds

Italian Seasoning + Sea Salt + Olive Oil

Sprinkle these with some parmesan after roasting and enjoy Italian flavors to the fullest.

Honey Mustard Roasted Pumpkin Seeds

Dry Mustard + Honey + Sea Salt + Butter

Toss the seeds in dry mustard, honey, and salt, drizzle with melted butter, and roast as usual. Beyond delicious!