roasted pumpkin seeds 3 easy ways;
Originally published October 31, 2017. Updated for content and clarity on October 27, 2023.
Happy Halloween! It’s time to get a-carvin those pumpkins if you haven’t already. And once you’ve got your masterpiece of a spooky, silly, candle-flickering pumpkin, STOP! Don’t throw out those pumpkin seeds! Otherwise, how are you going to make roasted pumpkin seeds?
Roasted pumpkin seeds are mighty healthful and mighty delicious. I leave the shells on—they’re entirely edible and provide a good source of fiber. And besides, no one wants to shell those seeds. Roasted pumpkin seeds are supposed to be an easy, healthy recipe and reduce waste from your pumpkin carving. And Jack-o-lantern carving is the perfect excuse to make a tasty snack: three easy flavors of roasted pumpkin seeds.
I like variety so when I make roasted pumpkin seeds I often divide up my seeds and make all three flavors: zesty ranch, spicy, and pizza.
After you use your fingers to comb through the pumpkin guts and release as many seeds as you can, then wash them. The key to any roasted pumpkin seeds is to get the seeds dry. There are a couple of methods I recommend.
The key to any roasted pumpkin seeds is to get the seeds dry. There are a couple methods I recommend.
Secret to success
The first method of drying I recommend is air drying. If you have the foresight to think ahead, just let those pumpkin seeds sit out in the open. In the bowl is fine, but you’ll get uneven drying because of the seeds layered over each other. So spread them on a baking sheet or on paper towels and come back to them the next day.
If you’re impatient, this second method might be for you. Use some patience and your oven to dry out the seeds. Follow the recipe instructions and adjust the roast time until you get the perfect roasted brown color. This will likely take and extra 5-15 minutes or longer depending on how wet your seeds are and your oven.
zesty ranch roasted pumpkin seeds;
When it comes to the zesty ranch roasted pumpkin seeds, I have to say these are some of my favorite. That pop of flavor really makes these roasted pumpkin seeds snackable.
Of course, if you want all the delicious flavors of ranch without a multitude of spices, grab a packet of pre-seasoned ranch at your grocery store and sprinkle a Tbsp or two over the pumpkin seeds.
If you want all the delicious flavors of ranch without a multitude of spices, grab a packet of pre-seasoned ranch at your grocery store.
Secret to success
I am preferential to mixing my own spice blend because I love going dill-heavy and making my own flavoring to suit my taste profile. Need more salt? Add a dash? Less of a fan of dill? Dial it back. You do you, honey!
spicy roasted pumpkin seeds;
The second recipe I want to share is for my spice lovers. Good ‘ol salt and pepper with a spicy kick and earthy notes. Chili powder adds that hearty flavor and then build on it with a sprinkle of cayenne. Or if you’re a spice fiend (I am not), try some chipotle powder! I find it amps up the spice factor and adds a little extra flavor where cayenne is mostly a hit of spice to me without too much flavor.
pizza roasted pumpkin seeds;
Pizza roasted pumpkin seeds are actually my favorite twist on pumpkin seed flavorings. All your pizza herbs like oregano and basil, sprinkled with Parmesan for a cheesy pizza crunch.
When baking you let the Parmesan get brown and crispy so it adds another buttery cheesy crunch in addition to the roasted pumpkin seeds. The flavor combo really is reminiscent of pizza, although of course I love anything with cheese as you all know.
The key to roasted pumpkin seeds, whatever flavor you choose, is the appropriate amount of salt. The seed shells themselves are a blank canvas so don’t shy away from tasting the seasonings as you add them and measuring with your heart!
The key to roasted pumpkin seeds, whatever flavor you choose, is the appropriate amount of salt.
Secret to success
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for your new favorite fall recipe? Look no further!
- Who needs an easy, three ingredient, chocolate covered fall recipe? I do! And for that I turn to these delicious spiced apple butter truffles.
- Halloween mash cookies are dark chocolate chewy cookies studded with pumpkin spice, white chocolate, and macadamia nuts for crunch!
- Grab your food coloring and get to making these candy corn cookies, festively colored to look like your favorite (or least favorite) Halloween candy. Rest assured, whether you hate or love candy corn, no one can resist these orange zest sugar cookies!
roasted pumpkin seeds 3 ways;
Ingredients
- 1½ cups pumpkin seeds, shells on
- 1 tsp salt
- 1 Tbsp olive oil (or oil of choice)
- choose one of the spice blends below for seasoning!
Ranch
- ½ tsp dried parsley
- 1 tsp dried garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- ¼ tsp dry mustard
- ¼ tsp black pepper
Spicy
- ¼ tsp cayenne (can add more or less, depending on preference for spice)
- ½ tsp chili powder
- ½ tsp black pepper
Pizza
- ¼ cup powdered parmesan cheese
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried garlic powder
Instructions
- Extract pumpkin seeds from pumpkin innards, rinse in cool water and set aside on a baking tray to dry. Can leave out overnight, or pat dry to use immediately.
- In a small bowl, add pumpkin seeds and toss with olive oil and salt.
- Add additional seasonings as desired and toss until evenly coated.
- Spread pumpkin seeds in an even single layer across a parchment paper-lined baking sheet. Bake 10-15 minutes or until toasted. Check frequently to avoid burning. Pumpkin seeds may take more time to dry if moisture is left from washing or pumpkin innards.
1 Comments
spice cake crinkle cookies; | Best With Chocolate
December 1, 2023 at 10:12 am
[…] some point, I’ll get around to making roasted pumpkin seeds too for a savory snack amidst all my fall sugary desserts! But holidays can be stressful and […]