How to roast pumpkin seeds
Quick answer
Rinse the seeds, dry them well, toss with 1 teaspoon of oil and a pinch of salt per cup, spread in a single layer and roast at 350°F (175°C) for 15 to 20 minutes, stirring halfway, until golden and crunchy.
Step by step
- Separate the seedsPut the seeds and stringy pulp in a bowl of water. The seeds float, so you can lift them out and leave the strings behind.
- Dry themSpread the seeds on a clean towel and pat them completely dry. Wet seeds steam instead of crisping.
- SeasonToss each cup of seeds with about 1 teaspoon of olive oil or melted butter and ½ teaspoon of salt.
- RoastSpread in a single layer on a baking sheet and roast at 350°F (175°C) for 15 to 20 minutes, stirring halfway, until golden.
- CoolLet them cool on the tray. They get crunchier as they cool.
Carving a jack-o’-lantern usually leaves you with about a cup of seeds from a medium pumpkin, which is just right for one tray.
For extra crunch
Boil the cleaned seeds in salted water for 10 minutes before drying and roasting. It seasons them all the way through and makes the shells crisper. Then dry and roast as above, checking from 12 minutes.
Flavor ideas
| Style | Add before roasting |
|---|---|
| Classic | Salt and a little garlic powder |
| Sweet | Cinnamon and a spoonful of sugar or maple syrup |
| Spicy | Chili powder, smoked paprika and a pinch of cayenne |
| Savory | Grated parmesan and dried rosemary |
Add sugar-based seasonings in the last 5 minutes so they don’t burn. Smaller seeds from little pie pumpkins cook faster, so start checking them a few minutes early.
How to store them
Keep cooled seeds in an airtight container at room temperature for up to a week. If they soften, a few minutes back in the oven brings the crunch back.
Seeds from a spaghetti squash roast exactly the same way. Carving first? Here’s how to draw a pumpkin to plan your design.
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