Roasted Pumpkin Seeds
Crunchy, salty roasted pumpkin seeds made from the pumpkins you just carved, rinsed, dried and baked until golden.
What you'll need
- 2 cups raw pumpkin seeds, from 1 or 2 carved pumpkins
- 1.5 tablespoons olive oil or melted butter
- 0.5 teaspoon fine salt, plus more to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon cinnamon sugar (1 teaspoon sugar + 1/4 teaspoon cinnamon)
How to make it
Scoop the seeds out of the pumpkin into a large bowl of cold water and rub them with your hands to loosen the stringy pulp. Pulp floats and seeds sink or cling, so lift the seeds out and discard the pulp. Drain in a colander.
Spread the seeds in a single layer on a clean kitchen towel or paper towels and pat dry. Let them air-dry for 20 minutes to an hour. Dry seeds crisp; wet seeds steam.
Heat the oven to 325 degrees F. Toss the dry seeds in a bowl with the oil and salt, plus one optional seasoning if you like, until every seed is lightly coated.
Spread the seeds in a single layer on a rimmed baking sheet (line with parchment for easy cleanup). Bake 20 to 25 minutes, stirring every 10 minutes, until they are light golden brown and smell toasty.
Let the seeds cool on the pan for 10 minutes. They crisp up as they cool. Taste one, add a pinch more salt if needed, and serve warm or at room temperature.
Chef's secrets
Pulp left on the seeds browns and tastes bitter, so rub them well in the water.
Pie pumpkin seeds are smaller and tender; large carving-pumpkin seeds have a thicker shell and may need 5 more minutes.
A single layer matters: crowded seeds steam instead of crisping.
Good to know
Cool completely, then keep in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Freeze for up to 3 months.
Clean and dry the seeds a day ahead and leave them uncovered on a towel. Season and roast the day you want them.
