Carving pumpkins? Don’t let the seeds go to waste, make Salty Sweet Pumpkin Seeds!
One of the great things about Fall in my opinion is pumpkins. Not only is carving them for Jack o’ Lanterns a lot of fun, but you can also end up with a pile of seeds that make a great snack after roasting.
Salty Sweet Pumpkin Seeds
For these roasted pumpkin seeds, I used steak seasoning for an easy blend of salt and spice. To that I added some brown sugar to help bring out the pumpkin flavor. The result is a roasted pumpkin seed that is similar to the plain salt flavor that many of us are used to but with some added fun.
Roasting Pumpkin Seeds
Never made roasted pumpkin seeds before? Here’s a step-by-step photographic guide for getting from a whole big pumpkin to a bowl of tasty toasty seeds. Plus, once you know how to do it, you can make them with all kinds of seasonings!
If you’re looking for something delicious to make with the pumpkin flesh, be sure to check out my pumpkin soup recipe.Print
These instructions begin with a full large pumpkin. At the end, not only will you have delicious roasted pumpkin seeds but you will also have a pumpkin that is ready for carving.
- 1 large pumpkin
- 2 Tbsp. vegetable oil
- 2 Tbsp. packed brown sugar
- 1 Tbsp. steak seasoning (like Montreal Steak Seasoning)
- Cut a circular 5-8 inch diameter hole in the top of the pumpkin encircling the stem (use a sturdy serrated knife and a sawing action).
Use the stem as a handle to remove the the circular cut out. Using two fingers, squeeze off any seeds that cling to the lid.
Put these seeds into a colander. Use a knife to trim the fibrous strands off of the pumpkin lid. Discard the fibrous strands and set the lid aside.
- Dive into the pumpkin with one hand. Grasp a bundle of seeds in your fingers. Gently tug on them while squeezing your fingertips together at the point where the bundle of seeds meets the pumpkin fibers until the seeds release. Put the seeds into the colander detaching any bits of orange pumpkin fibers that have come along for the ride (don’t worry if you can’t get them all off. A lot more will come off in the rinsing step). Repeat until all the seeds have been removed from the pumpkin cavity. You should get 1 to 1 and ½ cups of seeds.
- Put the colander into the sink. Rinse the seeds under a long full blast of water. Swish them all around under the water to help detach any stubborn pumpkin fibers. Line a large bowl with paper towels. Pour the seeds into the bowl. Wrap the towel around the seeds and pat them dry.
- Preheat the oven to 325ºF. Line a large pan with parchment paper.
- Heat the oil in a pan over medium heat. Add the pumpkin seeds. It is inevitable that some water has clung to the seeds so stand back a bit and beware of spattering. Stir the seeds to coat them all with the oil. Cook stirring occasionally until well-browned, about 4-5 minutes.
- Meanwhile, stir the remaining ingredients together in a medium-sized bowl. Transfer the seeds to the bowl of seasonings and stir to coat.
- Pour the seeds onto the large pan and put the pan into the oven. Roast the seeds until they are dry and crisp, 15-18 minutes.
- While the pumpkin seeds are roasting, use a metal serving spoon to scrape all the stringy fibers away from the inside of the pumpkin. Discard them. Now your pumpkin is ready for carving!
- Cool the seeds on the pan. Transfer to a serving bowl or store roasted pumpkin seeds for up to 3 days in an airtight container.