Roasted pumpkin seeds are delicious at any time of year, but especially in fall and winter when we're celebrating the holidays with many gourd-based dishes. So if you've got loads of leftover pumpkin seeds from Halloween, or if you're making your own pumpkin pie this year (without any shop bought puree in sight), this is the perfect recipe for you!
Tasty, seriously nutritious and a great snack alternative to chips and dip, you can get really creative with flavors when you're cooking pumpkin seeds, making them brilliant just as they are, but also as an accompaniment to other dishes.
We've included three of our favorite flavor combinations here for you to try. So whether you're into sweet or savory foods, you're sure to find the perfect fit for your home, that the whole family will love.
What kind of pumpkin should you use?
You can use any pumpkin – some say sugar pumpkins give smaller seeds that are easier to get crispy – but generally, the bigger the pumpkin the more seeds you'll get! So it kind of depends on how hungry you are.
How to clean pumpkin seeds
This is a pretty crucial step in the pumpkin seed roasting process, as you need to get all the goop off for super crispy results.
Simply scoop out your pumpkin, then remove as much flesh and stringy parts that you can by hand. Then add the seeds to a bowl of water, swirling them around a little to help remove more of the flesh. Leave them to sit in the water for about five minutes, which should help loosen the gunk, then drain the seeds off by hand, with a spoon or using a fine colander. Ta-Da.
How to roast pumpkin seeds
Roasting is by far our favorite way to cook pumpkin seeds. It gives them that must-have crunch and depth of flavor, plus it's just a really quick and easy recipe to try, that the kids will love helping out with too!
Ingredients + seasoning ideas
You simply need your pumpkin seeds, some oil and some flavor. The rough ratio of oil to seeds is about 1tbsp of oil for every cup/128g of seeds. For the seasoning, it depends on what you use and the intensity that you're looking for, but we've included the quantities we'd recommend below for each cup of seeds.
1. Salt and pepper pumpkin seeds
A classic combination that is sometimes all you need!
- 1 Tbsp olive oil
- 1/2 Tsp salt/to taste
- A pinch of pepper
2. Paprika party pumpkin seeds
A little fiery and really tasty.
- 1 Tsp avocado oil
- 1/3 Tsp salt
- 1/3 Tsp smoked paprika
- 1/8 Tsp cayenne pepper (omit for a more mild version)
- A pinch of pepper
3. Cinnamon roasted pumpkin seeds
The ultimate choice for anyone with a sweet tooth!
- Coconut oil (melted)
- 1 Tbsp brown sugar
- 1/2 Tsp cinnamon
- Small pinch of salt
1. Preheat your oven to 325 degrees Fahrenheit or 160 Celsius
2. Start by scooping out and cleaning your pumpkin seeds as we've described above
3. You then need to dry your pumpkin seeds on some paper towel (some say overnight but it's not essential)
4. Toss them in your oil and choice of seasonings
5. Line your baking tin with parchment paper and add your seeds evenly in one layer
6. Put them on the middle shelf and cook for 20-30 minutes, until golden brown. Keep an eye on them as cooking time depends on how big they are, we'd also recommend tossing them about a couple of times during the cooking process to help them brown more evenly.
7. Finally, let them cool completely before eating them (they will be super hot) or storing them as this will help them crisp up even more. If you were to add them to a container too early then the steam could make them a little moist which isn't what you want!