How To Roast Pumpkin Seeds

Carving a jack o ‘lantern is one of the best parts of Halloween. Are you going spooky? Funny? Or Classic? No matter your carving technique, don’t waste the opportunity to make a delicious snack. Roasted pumpkin seeds are so simple and delicious. Follow the steps below:

Step 1: Carving

While you’re carving, have two bowls available. Do your best to separate the pumpkin pulp and the seeds while you scoop out the insides. Inevitably, some of the pulp and strings will get in the seed bowl, but try your best.

Tip: Use a large metal spoon; if you are a Halloween lover, you may have a specialized carving kit. 

Step 2: Separate Seeds

When you are done carving your masterpiece, separate the remaining pulp from the seeds with your hands. It’s a messy job; don’t worry if you can’t get it all. 

Step 3: Rinse

Dump your bowl of seeds into a colander and give them a quick rinse to remove any remaining pumpkin bits. 

Step 4 (Optional): Soak

After you’ve washed your seeds clean, place them back in a bowl with cool water (ensure seeds are covered fully) and stir in half a tablespoon of salt for every 2 cups of water used. Let them soak overnight (minimum 6 hours). 

Some people say don’t soak, which is a step you can skip, but soaking helps soften the chewy shell and results in crispier and crunchier seeds after baking. The salt adds flavor and reduces the possibility of bacteria growing.

Step 5: Drain and Dry

Drain the seeds thoroughly in a colander and shake out any excess water. Lay on a lint-free towel or paper towel to dry. Move around to expose all the seeds. Let them air dry for a few hours. 

Tip: You can pat dry to speed up the process, but you want your seeds to dry fully before moving to the next step. 

Step 6: Season

 Place your seeds back in a bowl with your preferred oil (about 1 tablespoon per 2 cups of seeds), and mix well with your desired flavor. The world is your oyster here. What do you like? Garlic salt, ranch seasoning, taco seasoning – just remember they have been in a salt brine, so go easy. You can add more later if needed. 

Step 7: Bake

Preheat your oven to 325 F. Line a baking sheet with tin foil or parchment paper and spread seeds across the baking sheet in a single layer. Bake for 30-45 minutes, checking them often and giving them a stir to ensure all seeds are roasted evenly. 

Step 8: Eat

Once they look roasted and crunchy, remove them from the oven and let them cool. Once they have cooled, you have a delicious homemade snack. Enjoy!