Easy Roasted Pumpkin Seeds
- PREP 10min
- COOK 25min
- TOTAL 35min
This is my favorite method for roasting pumpkin seeds. The secret is simmering your pumpkin seeds in salted water for 5 minutes before roasting, which helps to clean and season them. Before roasting, pat them dry, otherwise, they will not brown or crisp.
You Will Need
1 ½ cups pumpkin seeds
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, melted coconut oil, or nut oil like walnut
2 teaspoons favorite spice blend such as pumpkin pie spice, curry powder, harissa or chili powder
Directions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.
Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.
Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.
Drain and pull away any remaining pumpkin attached to the seeds.
Scatter the seeds onto clean dishcloths and pat them very dry.
Mound the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.
Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.
Adam and Joanne's Tips
- Storing: Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.
- Can you eat pumpkin seed shells? We enjoy the shells and love that they add some extra fiber. If you don’t like the shells, you can always hull them after roasting. I usually do this by biting into the seed and using my teeth to crack the shell.
- The nutrition facts provided below are estimates.