Ever thought of what you can do with the Pumpkin seed after cutting up up a large fresh Pumpkin? Well, I just have a suggestion for you, turn them into a roasted pumpkin seed that you can snack on. If you happen to be crazy snacking on unpeeled Pumpkin Seed, then maybe this post will interest you. If you are not crazy about them, maybe you can share this post.
I used to throw Pumpkin seed away, until I realized that I do not have to throw it at all. In this post we are going to talk about how to make roasted pumpkin seed. We are going to make a savory version and I will also share other variations that you can try, even the sweet one.
Am I crazy about Pumpkin Seed? No, not at all. My answer might have come surprising to you because why else would I make a post to discuss it? I am not crazy about Pumpkin Seed but I know of people who love to snack on unpeeled pumpkin seeds, like this one. So if you are one of those people, this post is dedicated to you. I hope you will find this useful. Enjoy!
I only roast pumpkin seed usually during Fall season when I visit a Pumpkin Patch. Part of the entrance fee includes a free pumpkin of any size, whatever size you carry you are free to take it home with you. It is really very tempting to get the biggest pumpkin, but what would I do with them? A lot of people use them for pumpkin carving activity, and probably some use it for cooking or baking. I usually get a fairly small size of pumpkin, something that I can carry without any hassle. If I can carry them, walk with it without feeling like I am carrying a heavy sack, then I know it is a reasonable size for me.
Ingredients for Homemade Pumpkin Seed
- Pumpkin Seeds
- Spices – I used Chile Lime Seasoning Blend, you can use any spices that you like ( Salt, paprika, Cayenne Pepper, Oregano, or even Honey for sweet version)
- Olive Oil – Use 1 teaspoon for every 3/4 cup of Pumpkin seed
How to Make Roasted Pumpkin Seed
Take the simple approach and just toss the cleaned seeds in a little oil and salt before roasting. There is a wide variety of options to flavor pumpkin seeds, sweet or savory and sweet the choice is yours.
Some people believe that soaking them overnight in salted water, or boiling them for 10 minutes in salted water, helps to make their nutrition more available and to make them crunchier when roasted. But either way, you’re guaranteed a tasty treat.
Ingredients:
- Pumpkin Seeds
- Spices – I used Chile Lime Seasoning Blend, you can use any spices that you like ( Salt, paprika, Cayenne Pepper, Oregano, or even Honey for sweet version)
- Olive Oil – Use 1 teaspoon for every 3/4 cup of Pumpkin Seed
Instructions:
- Scoop and clean the seeds: Arrange a rack in the middle of the oven and heat the oven to 300°F. Cut the squash according to how you are going to use it. Scoop the seeds from the cavity and place in a colander. Pinch away all the large chunks of squash flesh and strings. Place the colander under cool running water and remove any additional squash flesh. Shake the colander to remove as much water as possible.
- Dry the Seeds: Transfer the seeds to a clean kitchen towel and pat dry. The seeds might stick to the towel a bit.
- Oil and Salt the Seeds: Place the seeds on a baking sheet and drizzle with a small amount of oil, approximately 1 teaspoon for 3/4 cup of seeds. Season with a pinch or two of salt or add spices and seasoning of your choice.
- Toss and Bake the Seeds: Toss the seeds until they are evenly coated with oil and salt. Spread them out so they are in a single layer, though some overlapping is fine. Roast until the seeds are just starting to brown, 20 to 25 minutes. Stir after every 10 minutes for even toasting.
- Remove and Cool: Remove the seeds from the oven and let them cool on the baking sheet before serving.
Makes 1 cup
Recipe Notes
I had this baked at 350F, lower rack for 20 minutes, stirring every 10 minutes. Pay attention to the popping sound, that is the sign that the pumpkin seeds are starting to toast
What Other Variations Can I Make?
Sweet Pumpkin Seeds: Omit or reduce the salt and roast the seeds on parchment-lined baking sheet. Let cool, then toss with brown sugar or a little maple syrup. Not too much, just enough to lightly coat the seeds. You can also add cinnamon, allspice, nutmeg or other ‘sweet’ spices. Toss well to coat evenly. Return the tray to the oven and continue to roast for another 10 to 15 minutes or so.
Sweet-Hot Pumpkin Seeds: Toss the seeds with a little honey and Sriracha or chili flakes. A little cumin might be nice, or curry powder. Roast as with sweet seeds.
Savory Pumpkin Seeds: Add herbs such as chopped rosemary, dried oregano and/or spices such as smoked paprika, chili powder, cumin to the seeds before roasting. Check carefully to be sure the herbs and spices aren’t browning too quickly. If so, roast at a sightly lower heat.
How to Store Left over Pumpkin Seed
Leftover seeds can be stored in an airtight container at room temperature for up to 3 days.
Nutritional Information
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
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