We love to make pumpkin seeds every Autumn. This is my favourite way to use up the seeds after carving pumpkins. It’s super easy and delicious!
Total Time: 1 hr
Preparation: 10 min
Cooking Time: 50 min
Seed the pumpkin
Preheat the oven to 150°C. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds
Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
Spread the seeds in a single layer on an oiled baking tray and cook pumpkin seeds for 30 minutes to dry them out.
Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet: with cinnamon and sugar (do not use salt in step 4).
Fragrant: with garam masala; mix with currants after roasting.
Tapas: with smoked paprika; mix with slivered almonds after roasting.
Italian: with grated parmesan and dried oregano.
Barbecue: with brown sugar, chipotle chilli powder, pinch of cayenne and ground cumin.
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