The smell of pumpkin pie still lingered in the air. My kids had demolished the pie, naturally. But I stared at the mountain of pumpkin guts left behind – and a whole lot of seeds. I used to toss them, honestly! Such a waste, I know. Then, a friend showed me how to roast them. Now, roasted pumpkin seeds are a fall staple in our house. They’re crunchy, savory, and surprisingly versatile. Today, I’m sharing Roasted Pumpkin Seeds, 6 Easy Ways – from classic salted to spicy chili lime, you’ll never look at pumpkin seeds the same way again.
Why You’ll Love This Recipe
Let’s be honest, food waste is a real thing. This recipe is a fantastic way to reduce waste and transform a usually discarded ingredient into a delicious snack. But beyond that, these roasted pumpkin seeds are:
- Easy and Quick: The process is simple and takes less than 30 minutes total.
- Healthy: Packed with nutrients and healthy fats, they’re a guilt-free indulgence.
- Customizable: The six variations below offer something for every taste. Sweet, savory, spicy…you name it!
- A Fun Family Activity: Get the kids involved! Pulling the seeds from the pumpkin is surprisingly entertaining.
The Ingredients You’ll Need
The beauty of this recipe is its simplicity. Here’s what you’ll need for the base recipe, plus additions for the six flavor variations:
For the Base Recipe (Yields about 1-2 cups):
- 1 cup raw pumpkin seeds (cleaned – see instructions below)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
For the 6 Flavor Variations (Add these to the base recipe ingredients):
- Classic Salted: No extras needed! Just use the base recipe.
- Spicy Chili Lime: 1/2 teaspoon chili powder, 1/4 teaspoon lime zest, pinch of cayenne pepper (optional)
- Garlic Parmesan: 1 tablespoon grated Parmesan cheese, 1/2 teaspoon garlic powder.
- Maple Cinnamon Sugar: 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon, 1 tablespoon brown sugar.
- Smoked Paprika & Onion: 1 teaspoon smoked paprika, 1/2 teaspoon onion powder.
- Everything Bagel Seasoning: 2 tablespoons Everything Bagel seasoning.
Step-by-Step: Roasting Your Pumpkin Seeds
Let’s get roasting! Here’s a detailed guide to ensure perfectly crunchy seeds every time.
Step 1: Cleaning the Seeds (The Most Important Step!)
This is the most time-consuming part, but crucial for good results.
- Scoop out the seeds and pulp from your pumpkin.
- Rinse the seeds thoroughly under cold water.
- Remove as much of the stringy pumpkin flesh as possible. This can be a bit tedious, but trust me, it’s worth it! A small, stiff brush can help.
- Soak the seeds in a bowl of water for at least 30 minutes, or even up to a few hours. This helps soften them and makes them crispier. Drain thoroughly.
Step 2: Drying the Seeds
- Spread the cleaned and drained seeds in a single layer on a clean kitchen towel or paper towels.
- Pat them completely dry. The drier the seeds, the crispier they’ll become. You can also let them air dry for an hour or two.
Step 3: Seasoning & Coating
- Preheat your oven to 300°F (150°C).
- In a medium bowl, toss the dried pumpkin seeds with the olive oil and salt.
- Add your desired flavorings (see the variations listed above) and stir until the seeds are evenly coated.
Step 4: Roasting
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-30 minutes, or until golden brown and crunchy. Stir the seeds halfway through to ensure even roasting.
- Important: Keep a close eye on them during the last 10 minutes, as they can burn quickly.
Step 5: Cooling & Storing
- Remove the baking sheet from the oven and let the seeds cool completely on the baking sheet. They will crisp up further as they cool.
- Store the cooled roasted pumpkin seeds in an airtight container at room temperature. They should stay fresh for about a week (though they rarely last that long!).
Tips, Variations, and Serving Suggestions
Tips for Perfect Roasted Pumpkin Seeds:
- Don’t overcrowd the pan: Spreading the seeds in a single layer is key to even roasting. Use two baking sheets if needed.
- Low and Slow: Roasting at 300°F is the secret to preventing burning and ensuring crispy seeds. A higher temperature can make them burn before they become crunchy.
- Stir Regularly: Stirring ensures even cooking and helps prevent sticking.
- Taste Test: Give the seeds a taste as they roast. Adjust seasonings to your liking during the final minutes.
More Flavor Variations:
- Curry Powder: Add 1-2 teaspoons of curry powder for a warm, aromatic flavor.
- Ranch Seasoning: Toss with ranch seasoning for a crowd-pleasing snack.
- Rosemary & Sea Salt: Add 1 tablespoon chopped fresh rosemary and an extra pinch of coarse sea salt.
Serving Suggestions:
- Snack Straight Up: The simplest, and often best, way to enjoy them!
- Salad Topping: Add a crunchy texture and nutty flavor to your salads.
- Trail Mix: Combine with dried fruit, nuts, and chocolate chips for a custom trail mix.
- Soup Garnish: Sprinkle over your favorite soup for added crunch and flavor.
- Yogurt Parfait: Layer them with yogurt and granola for a healthy breakfast or snack.
Nutritional Information (Approximate, per 1/4 cup serving)
- Calories: 140-160
- Fat: 9-11g
- Protein: 5-7g
- Carbohydrates: 5-7g
- Fiber: 2-3g
Note: Nutritional information will vary depending on the seasonings used.
Give it a Try!
Don’t let those pumpkin seeds go to waste! This recipe is so easy, even a beginner cook can master it. I hope you enjoy these Roasted Pumpkin Seeds, 6 Easy Ways as much as my family does. Experiment with different flavors, get creative, and most importantly, have fun! What’s your favorite way to season pumpkin seeds? Let me know in the comments below!
