Roasted Pumpkin Seeds are a delicious, salty, fall snack! These little seeds become an obsession to me during October & November every year. Boil them first and then roast them with a little butter and salt……so delicious!!
Outside of adorable decor, there are very few things I like about pumpkins. I don’t really like carving pumpkins and am really ready for the day the kids can do it while I watch them instead of the other way around. I don’t like the mess and the goop that comes out of the pumpkin. No pumpkin pie (except my mother-in-law’s), pumpkin-filled desserts, PSLs, or any of it for me.
The ONLY two things I think pumpkins are good for – decorating my porch and THE SEEDS!!! I’ll carve 15 pumpkins for my kids if I can have ALL of the seeds. I’ve tried buying roasted pumpkin seeds in the store in the off season and they just don’t do it. Nothing tastes the same as freshly roasted pumpkin seeds! Make these after you carve your pumpkins this year and I can guarantee they will become your favorite fall snack!
Here’s how to make Roasted Pumpkin Seeds:
- Scoop out all the seeds from the pumpkin and do your best to separate the pumpkin pulp from the seeds.
- Add seeds to a large bowl of water. Stir the water & seeds around with your hands. Any leftover pulp should fall to the bottom of the bowl.
- Fill a large pot with water and bring to a boil. Salt the water generously.
- Once the water is boiling, add the pumpkin seeds and boil for 10-15 minutes.
- While the seeds are boiling, preheat the oven to 350 degrees.
- Once you’ve finished boiling the seeds, drain them well and put them on a large baking sheet in a single layer. Let the seeds dry for a little while. Pour the seeds back into a bowl, wipe out any leftover water on the baking sheet and spray the baking sheet with non-stick spray. Pour the seeds back onto the baking sheet.
- Place the seeds in the oven and cook for about 10-12 minutes. At that time, pour the melted butter over the seeds, stir them around, and sprinkle with a good amount of salt. Roast for another 10-15 minutes or until seeds are brown and toasted.
Perfectly Roasted Pumpkin Seeds
Ingredients
- 1-2 large pumpkins
- 2-3 tbsp butter
- sea salt
Instructions
- Preheat oven to 350.
- After cleaning the pumpkin, scoop all seeds out and place in a bowl of water. Stir the pumpkin seeds around in the water with your hands and remove any pumpkin pulp. Drain the seeds through a colander. Pick out any seeds that don't look good and any remaining rind or pulp from the pumpkin.
- Fill a pot with water and salt the water generously. Bring to a boil.
- Once boiling, add your seeds and boil for 10-15 minutes. This will make the pumpkin seeds crispy!
- Spread the seeds out on baking sheets and let dry. Once they are close to dry, pour the seeds into a bowl, wipe out any excess water from the baking sheet, spray with a little non-stick spray, and spread the seeds back out on the baking sheet. Put them in the oven and roast for 10-12 minutes.
- At this point, remove the seeds from the oven and pour the melted butter over the seeds. Mix around well and then generously salt the seeds. Return to the oven for another 10-15 minutes or until they look brown and toasty.
- Let them cool and enjoy!
