Buzz
Instead of discarding pumpkin seeds after carving, opt to roast them for a delightful snack! Begin by rinsing the seeds under cold water, then proceed to dry and bake them in the oven until they achieve a golden brown color. Customize your seeds with a variety of seasonings for a spicy, sweet, or simply flavorful treat.
Steps to Follow
Extracting Seeds from the Pumpkin
Begin by removing the top of the pumpkin to access the seeds. If you haven't already, use a sharp knife to cut around the stem of the pumpkin, ensuring the opening is large enough for your hand to fit through comfortably. Once cut, remove the lid from the pumpkin.
Use a large spoon to scoop out the pumpkin seeds. The larger the spoon, the more seeds you can gather in one go. Scrape the pumpkin's insides to loosen the seeds and pulp, ensuring you collect as many seeds as possible.
- You can alternatively use your hands or tools from a pumpkin carving kit.
Transfer all the seeds and pulp into a spacious bowl. While scooping out the seeds, deposit them along with the pulp into a generously sized bowl. While doing so, remove any large pieces of pulp but don't fret over separating every single string.
- If dealing with a smaller pumpkin, a smaller bowl may suffice.
Cleansing and Drying the Seeds
Place the seeds in a colander and rinse them under cold water. This action will aid in detaching the pulp and strings from the seeds, simplifying the cleaning process. Position the colander filled with seeds under running water, using gentle hand movements to swish them around.
Remove the seeds from the colander and lay them on a towel. Once the seeds are mostly free of debris, extract them from the colander and spread them out on a clean kitchen towel. If there are any sizable strings still clinging to the seeds, endeavor to remove them.
- Alternatively, you can place the seeds on paper towels, but they may adhere to the surface.
Gently pat the seeds dry using a kitchen towel. Lay the seeds out on the towel and delicately press to ensure they are thoroughly dry. Transfer the dry seeds to a bowl.
- Alternatively, you can shake excess water off the seeds in the colander instead of patting them dry.
- If the seeds retain moisture before roasting, they may not crisp up properly.
Seasoning the Seeds
Coat the seeds with oil or melted butter. Once the seeds are clean and dry in the bowl, pour a small amount of cooking oil or melted butter over them, ensuring an even coating. Mix the seeds thoroughly with the oil or butter using a large spoon.
- Opt for canola oil, olive oil, or vegetable oil.
- The amount of oil or butter depends on the quantity of seeds; start with a small amount and adjust as needed.
Introduce your preferred seasonings. These could range from Worcestershire sauce, garlic powder, paprika, salt, to pepper—tailor the seasonings to your taste. Sprinkle the chosen seasonings into the bowl of pumpkin seeds.
- Experiment with different types and quantities of seasonings, adding gradually to achieve your desired flavor.
- For a simple yet satisfying taste, stick with salt and pepper.
- Consider options like chili powder, Cajun seasoning, or crab seasoning for a bolder flavor profile.
- Create a sweet snack by seasoning with sugar, cinnamon, and nutmeg.
Thoroughly mix the pumpkin seed blend with a large spoon. Stir gently to ensure each seed is evenly coated with oil or butter and your chosen seasonings. If you find some seeds lacking seasoning, feel free to sprinkle a bit more into the mixture.
Roasting the Seeds
Preheat your oven to 350 °F (177 °C) and prepare a baking sheet. For optimal results, line the sheet with parchment paper to prevent sticking, though aluminum foil works too. Once the oven reaches the desired temperature, it's time to roast your seeds.
Evenly distribute the seeds on the baking sheet. Spread the seasoned pumpkin seeds onto the prepared baking sheet, using a spoon to ensure they are spread out evenly. Avoid clustering to promote uniform roasting.
- If seeds overlap, consider baking them in smaller batches for consistent results.
Bake the seeds for 20-30 minutes, stirring occasionally. Every 10 minutes, remove the baking sheet from the oven and stir the seeds using a wooden spoon or similar utensil. This step ensures even roasting. Once the seeds turn golden brown, they're ready!
Serve the seeds warm or let them cool to room temperature. After removing the seeds from the oven and turning it off, transfer them to a bowl or serving dish using a spatula. Enjoy them warm straight from the oven or allow them to cool for a few minutes.
Keep the seeds in an airtight container for approximately 1 week. To preserve your roasted pumpkin seeds, store them in an airtight container like a mason jar, plastic bag, or Tupperware. They'll remain fresh for about a week at room temperature, or you can extend their shelf life by freezing them for up to a month.
- If freezing, ensure the container is airtight.
- Label the container with the roasting date for reference.
Essential Tools
- Sharp knife
- Large spoon
- Spacious bowl
- Colander
- Towel
- Oil or butter
- Seasonings
- Baking sheet
- Parchment paper or aluminum foil
- Airtight container (optional)
Helpful Tips
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Lay newspaper on your table for easier cleanup afterward.
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Consider using a toaster oven for small batches of pumpkin seeds.
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Add seasonings after roasting the seeds, if preferred.
The guidance provided here reflects the real-life insights shared by Mytour readers like yourself. If you have a valuable tip you'd like to contribute to Mytour, please share it below.
- When baking pumpkin seeds, ensure to crack a few open to check if the inner seed is golden. The inner seed tends to bake faster than the outer shell, so don't solely rely on the appearance of the outer shell to gauge doneness.
- I enjoy preparing these with cinnamon, butter, and brown sugar! They serve as a delightful topping for yogurt, ice cream, or oatmeal.
- I always store roasted pumpkin seeds in an airtight container to preserve their freshness.
- Consider sprinkling roasted pumpkin seeds on top of pumpkin pie for a delightful crunch!
