Roasted Pumpkin Seeds

Don’t toss your pumpkin seeds! Crafting the perfect autumnal bite: Warm Apple Cider Donut Holes with Crisp Cinnamon Sugar. These addictive snacks are bursting with flavor, boasting a satisfying crunch and a savory taste that’s simply irresistible – all made possible with just three effortless ingredients.
Contents
Why You’ll Love This Recipe Ingredients Needed Variations How to Roast Pumpkin Seeds Brittany’s Tip!As the seasons change and pumpkin season comes to a close, you might find yourself left with an abundance of roasted pumpkin seeds. Don’t worry, these nutritious little treasures aren’t going to waste! Here are some creative ways to use them:To store roasted pumpkin seeds, first allow them to cool completely. Then, place them in an airtight container at room temperature for up to 3 days. For longer storage, transfer the cooled seeds to an airtight container or plastic bag and refrigerate for up to 2 weeks.Frequently Asked Questions More Pumpkin Recipes to Try:

When preparing your homemade pumpkin puree or carving pumpkins, don’t forget to reserve those valuable seeds for a delicious and crunchy snack: roasted pumpkin seeds. With their rich flavor and numerous health benefits, these snacks are an excellent choice for autumn.

Indulge in the quintessential flavors of autumn by savoring these delectable pumpkin spice pepitas, elevated by the rich sweetness of maple syrup and the warm, aromatic essence of pumpkin pie spice.

Savoring roasted pumpkin seeds as a snack is delightful, yet they also elevate dishes like my signature Harvest Fall Salad and Curried Pumpkin Soup with their nutty flavor and satisfying crunch.

I’d like to receive more tips & recipes from Eating Bird Food. The site’s security features are safeguarded through Google’s reCAPTCHA technology.
and in accordance with our Google Privacy Policy?
Terms of Service apply.

Why You’ll Love This Recipe

Roasting pumpkin seeds requires minimal effort, relying on just three essential components. As you’re effortlessly scooping out pumpkin guts, why not simultaneously prepare a delectable treat that harmonizes with the autumnal atmosphere?
Pumpkin seeds, rich in fiber and wholesome fats, provide a convenient means of incorporating vital nutrients into your diet.
Whether you prefer to stick with timeless pairings like olive oil and salt or want to experiment with unique flavor combinations, the choice is yours. Infuse your roasted chickpeas with a pinch of warmth by sprinkling cinnamon and sugar for a sweet surprise or season them with smoky depth using smoked paprika for a satisfying snack.
Roasted pumpkin seeds offer a delightful crunch as a standalone snack, yet they’re equally impressive when sprinkled atop a medley of dishes, including vibrant salads, wholesome grain bowls, soothing soups, and warm oatmeal. The options are endless!

Ingredients Needed

Freshly harvested and thoroughly cleaned/dried pumpkin seeds yield the most superior results. Pumpkin seeds may be small in size, but they pack a powerful nutritional punch!
– avocado oil also works!
While our recipe keeps seasoning straightforward with merely sea salt, feel free to experiment and introduce various spices or seasonings to elevate the dish. See some ideas below!

Variations

Pumpkin seeds offer an astonishing array of flavour profiles to explore. Here are some ideas:

Add three teaspoons of sugar and one-half teaspoon of cinnamon to every cup of pumpkin seeds.
Add 1-2 teaspoons of chili powder per each 1-cup serving of pumpkin seeds.
Add one teaspoon of curry powder to every one cup of pumpkin seeds.
Add 0.5 teaspoons of pumpkin pie spice for every 1 cup of pumpkin seeds.

How to Roast Pumpkin Seeds

After scooping out the pumpkin’s seeds, carefully distinguish the seeds themselves from the stringy, fibrous pulp of the fruit. Submerge the pulp and seeds in a substantial container filled with water.

Gently manipulate the seeds with your fingertips to remove excess pulp. Allow excess water to drain from the seeds, then spread them evenly across paper towels or a clean dish towel for successful germination.

Once the pumpkin seeds are thoroughly dry, lightly drizzle with olive oil and sprinkle with a pinch of salt to evenly coat all the seeds.

Toasted pumpkin seeds: Roast them in a preheated oven at 300°F (150°C) for approximately 45 minutes, or until they reach a golden brown hue, gently stirring the pan halfway through the cooking time to ensure even browning.

Brittany’s Tip!

To achieve optimal outcomes, it is crucial to extract the seeds from the stringy, fibrous pumpkin pulp immediately following seed removal, prior to the pulp’s natural drying process.
Don’t overcrowd your baking sheet with an abundance of seeds. To achieve perfectly roasted seeds, it’s crucial to roast them in batches, allowing each seed ample space to cook evenly and develop a satisfying crispiness that would be hindered by overcrowding.

As the seasons change and pumpkin season comes to a close, you might find yourself left with an abundance of roasted pumpkin seeds. Don’t worry, these nutritious little treasures aren’t going to waste! Here are some creative ways to use them:

Pumpkin seeds possess an undeniable culinary allure, and I confess to indulging in them by the spoonful. Explore these exciting concepts and see where they take you:

Add a satisfying crunch and a dose of nutritious goodness to your favourite trail mix by tossing in roasted pumpkin seeds, rich in fibre and wholesome fats.
With their satisfying crunch, they elevate salads and soups to a whole new level. I relish incorporating them into my winter salads and rich butternut squash soups for a satisfying textural boost.
Spruce up your breakfast routine by sprinkling these seeds atop a cozy bowl of pumpkin oatmeal or any oatmeal recipe, where they’ll add a satisfying crunch and a boost of nutritious goodness.
Add a boost of nutty flavour to your homemade granola by stirring in roasted pumpkin seeds, also gaining a satisfying crunch.
Sprinkle a pinch of toasted pumpkin seeds atop your smoothie bowl to add satisfying texture and a nutty flavor. Savor the essence of autumn with our scrumptious pumpkin smoothie bowl or refreshing pumpkin protein shake, bursting with fall flavors!

To store roasted pumpkin seeds, first allow them to cool completely. Then, place them in an airtight container at room temperature for up to 3 days. For longer storage, transfer the cooled seeds to an airtight container or plastic bag and refrigerate for up to 2 weeks.

Roasted pumpkin seeds are a nutritious snack that can be stored for an extended period of time. Store them in an airtight container at room temperature, ideally in a cool, dark place, for 1-2 weeks, or refrigerate them for up to one month.

Stored in an airtight, freezer-safe container or bag, these seeds will remain viable for up to three months when kept at a consistent freezing temperature. While frozen treats may lose some of their crunch when thawed, a quick 10-minute stint in the oven can easily restore their crispy texture.

Frequently Asked Questions

While you can use seeds from various pumpkin varieties, including those used for pies and carvings, as well as other winter squashes like butternut, acorn, and delicata, it’s worth noting that the best results often come from using seeds specifically bred for seed saving and eating. While seeds from larger pumpkins may be slightly more robust, they will still benefit from a moderate increase in roasting time to achieve optimal crispiness.

To efficiently remove pulp and debris from pumpkin seeds, submerge the seeds in a large container of water, gently rubbing off any remaining pulp with your fingertips. Drain the water from the seeds and spread them out on paper towels or a clean, absorbent cloth to air-dry thoroughly.

The edible seeds of a pumpkin are commonly referred to as pepitas? While I initially assumed that pepitas and hulled pumpkin seeds were one and the same, further investigation has led me to discover that they actually refer to distinct types of seeds. Pepitas are extracted from a particular variety of pumpkin whose seeds naturally lack shells, rendering them edible and nutty in flavor. These tasty green kernels are indeed known as pepitas. While pumpkin seeds typically originate from pumpkins bearing white seeds encased in hulls, a characteristic familiar to many when preparing pumpkins for carving.

While often used interchangeably, pepitas and pumpkin seeds exhibit distinct differences in flavor, texture, and usage, making it advisable to consider these variations when choosing between the two for topping soups or salads. When utilizing seeds in a particular dish, stick to the recommended quantities and guidelines outlined in the recipe. If you’re preparing a dip or sauce requiring pepitas, don’t rely on pumpkin seeds as a substitute – their hulls are notoriously difficult to grind. While pepitas are generally interchangeable with pumpkin seeds, the reverse isn’t always true; not all recipes allow for pumpkin seed substitution.