Toasted Pumpkin Seeds

Are you planning to carve some pumpkins this Halloween season? Don't throw out those pumpkin seeds! Get your kids involved in this easy cooking project that yields a healthy, crunchy snack. The trick to good pumpkin seeds, though, is to do it in two steps, allowing the seeds to FULLY DRY before cooking them. It's all about getting that crunch!

One medium sized pumpkin
Olive oil

Day 1:
1. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread out on paper towels and allow to dry overnight

Day 2:

1. Preheat oven to 400°F.
2. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes.
3. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.


  1. Ok, here is the question. HOW do you separate the seeds from the blechity blech without getting all blechy? Is there any way?

    I am thinking no. Or else somehow I have gotten to be 37 years old with a Master's Degree and still have not figured it out.

    Pumpkin seeds = yummy. Blechity blech= I don't know if it's worth it.

    Someone help me.

  2. Pumpkin seeds are the best part of carving pumpkins!

    Corey-- I've found that if you soak the seeds and all the mush in a big pot overnight, they are easier to separate. Plus the seeds float so some of them detach on their own and float to the surface. They take longer to dry, obviously, but are totally worth it. :)


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