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In the spirit of using as much of the pumpkin as possible, you can make a very tasty snack with the seeds. Roasting pumpkin seeds is a fall tradition in my family and we flavor them up all sorts of different ways.
Some people find that pumpkin seeds bother their stomachs due to the high content of fatty oils. You can easily resolve that by boiling them, then straining the water off with a colander. Let the seeds sit on a towel for half an hour before roasting and then continue with the recipe.
As well, even if they’re delicious, don’t go overboard on eating them. Limit yourself to a handful, not a pumpkin full.
Roasted Pumpkin Seeds
This is the basic recipe for pumpkin seeds. Below the recipe, see some flavor variations you might enjoy.
- Seeds from 2 pumpkins
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- Carefully wash the pumpkin seeds in a strainer. Don’t worry if there is a little bit of pumpkin flesh still on them, but you’ll want to remove the big chunks. The seeds will feel very slimy in your hands when they’re washed – this is entirely normal.
- In a large mixing bowl whisk together the seasonings and olive oil.
- Toss the washed pumpkin seeds in the oil mixture.
- Spread the seeds out in a thin single layer on a baking sheet.
- Bake at 275 degrees for 1-2 hours, or until seeds are nice and dry. Stir every half hour.
Store the pumpkin seeds in a jar with an airtight lid for up to a week.
Pumpkin Seed Variations
Here are some other flavor combos for your pumpkin seeds.
- 1-1/2 tablespoon Parmesan cheese
- 1 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley
- 1/4 teaspoon dill
- 1/4 teaspoon garlic powder
- 1/8 teaspoon celery seed
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
Salt and Pepper
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- reduce salt to 1/4 teaspoon
- 1-1/4 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon light brown sugar
Salted Caramel Pumpkin Seed Brittle
Omit regular salt in the recipe above.
- 1/2 cup of caramel sauce
- 1 teaspoon of flaked sea salt
- Spread your seeds on the cookie sheet and roast as above.
- Once the seeds are cooked as much as you prefer, drizzle the caramel sauce over the seeds and sprinkle the sea salt on that.
- Bake for about 5-10 more minutes.
- Allow this to cool completely and then break it into bite-sized pieces.
Do you roast your pumpkin seeds?
How do you season them? What’s your favorite pumpkin seed flavor sensation? Share your delicious ideas in the comments.
2 thoughts on “6 Delicious Ways to Make Roasted Pumpkin Seeds: Frugal Recipe”
What a great idea! I should do that this year. You can also roast squash seeds in a similar way. In my part of the world people also eat pepitas, which are roasted pumpkin seeds which have been shelled.
When I was a kid I read this story where there was a poor family around Halloween and they only had enough money for a pumpkin, or for treats. Day by day the kid kept going back and forth – pumpkin or treats? Pumpkin or treats? When halloween came the kid and their family carved the jack o’lantern, and then roasted the seeds, so the happy ending was that they had a pumpkin, AND treats!
Red chili garlic and salt. Late husband’s favorite.