Making homemade roasted pumpkin seeds is something I have been doing since I was a kid. My dad was always really involved with the pumpkin carving activities and always had us save our seeds in a big colander as we cleaned out the gooey pumpkin guts from our soon to be Jack’O’Lanterns. He would clean and soak the seeds, dry them out and toast them in the oven for a simple, tasty and healthy snack!
It also went along with his “no waste” policy he liked to enforce. “Waste not, want not.”, he would say as he tried to use up most of everything we consumed. If food didn’t get eaten as leftovers, it was repurposed into new meals.
As a parent myself, I love to make pumpkin seeds for my kids and myself and it’s surprisingly easy to do so!
And soooo tasty. If you’ve never had homemade roasted pumpkin seeds, you don’t know what you’re missing!
This time of year is the best time as pumpkins are abundant and those seeds are everywhere! It’s so simple, you’ll wonder why you never made them before!
All you need are the seeds from 2 large pumpkins (we nabbed ours at the Pumpkin Patch!), some olive oil and your favorite seasonings. You can experiment with as many flavors as you want, or our favorites are below.
When prepping and cleaning your pumpkins for carving, set out a large colander for collecting the seeds. Once all the seeds are out, give them a good rinse to remove as much of the stringy pulp as possible, then soak them in water for at least an hour. Then lay the seeds out on a baking tray with parchment paper to dry overnight. Don’t use paper towels or napkins as the seeds will stick to it and make a big mess, parchment paper works best.
Don’t worry about a few straggly hang ons of pumpkin guts… those will bake off.
Place all the seeds into a bowl, sprinkle with your favorite seasonings and drizzle with a bit of olive oil. Give the seeds a good toss with your hands to coat them completely and then place them on fresh parchment in a single layer, and bake in an oven preheated to 350*. Check and toss the seeds every 5-10 minutes until fragrant and golden brown! It should take about 20 minutes.
Let cool and then store in a clean, dry mason jar.
- Classic: 1 tbsp seasoning salt, and 1 tsp salt. I use Whole Spice Salt Seasoning
- Sweet: 1 tbsp sugar, 1 tsp cinnamon
- Pumpkin Spice: 1 tbsp sugar, 1 tsp pumpkin spice
- Spicy: 1 tsp garlic powder, 1 tsp paprika, 1 tsp red pepper flakes, 1 tsp salt, 1 tsp cayenne pepper
- Savory: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp salt
- BBQ: 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp salt, 1 tsp garlic powder, 1 tsp black pepper
- Ranch: 1 tsp salt, 1 tbsp ranch dressing mix