Roasted Pumpkin Seeds a classic fall family tradition for making roasted pumpkin seeds that can be served plain or seasoned in many different ways!
Fall family traditions
I am a sucker for traditions, so naturally all holidays are a big deal in my house.
In the fall we visit a u-pick pumpkin patch and let each family member choose whichever pumpkin their little heart desires.
A few days before Halloween the family table is covered with newspaper and the carving artistry begins. A big bowl for the pumpkin ‘guts’ is placed in the center.
I leave the pumpkin carving to Dad and the kids and instead focus on a supporting role – roasting the pumpkin seeds!
My family all loves roasted pumpkin seeds and they know that the more effort they put in, the faster the seeds will be done.
- Pumpkin seeds – Roasted pumpkin seeds are not difficult to make. BUT (full disclosure!) part of the reason why pumpkin seeds seem like such a special treat is because they do take a bit of effort in the form of retrieval. Pumpkin gut retrieval that is. Most people find it super icky to remove pumpkin guts and they have a hard time getting past the sliminess. If you can do it for the sake of this delicious, nutritious snack, absolutely DO IT. Otherwise, find someone else who likes to remove the pumpkin guts. Or as a last resort you can purchase whole unroasted seeds at the grocery store and skip right to seasoning and roasting.
You can roast pumpkin seeds simply covered in butter and seasoning. Or make a caramelized pumpkin seed coated in savory brown sugar caramel that cools into candy-like roasted pumpkin seed clusters. There’s no wrong way to roast pumpkin seeds! When using this method you can enjoy them plain or season however you like!
Step by step instructions
- After spooning the gunk out of your pumpkins, separate the seeds and rinse under hot water. This should remove most, if not all, of the remaining pumpkin guts. Save the pumpkin flesh to roast for pumpkin puree if desired.
- Place pumpkin seeds in a single layer on a pumpkin sheet to dry seeds. Then either bake in 200 degree oven until dry or leave on the counter overnight.
- Once dry, coat in melted butter and top with remaining ingredients.
- Pop back in the oven for a quick bake.
- 2 cups pumpkin seeds rinsed and dried either overnight or in a 200 degree oven for 20-30 minutes.
- 2 tablespoons butter melted
- 1 teaspoon salt
- Preheat oven to 300 degrees F.
- Stir together the pumpkin seeds and butter in a bowl. Add the salt and stir to coat.2 cups pumpkin seeds, 2 tablespoons butter, 1 teaspoon salt
- Spread the seeds on a single layer on the baking sheet. Bake stirring often until light brown and toasted, about 30 minutes.
- Remove and allow to cool slightly before serving.