Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are easier than you think. If you’ve ever wanted to know how to roast pumpkin seeds, I’ll teach you.
This roasted pumpkin seeds recipe is perfected by my husband, full of seasoning!
Originally posted October 2010
ROASTED PUMPKIN SEEDS
I’m going to be honest, my least favorite part of carving pumpkins is cleaning out the seeds. Sure I love Pumpkin Chocolate Chip Muffins, Pumpkin Bread, and Pumpkin Cake. But the actual seeds and slimy pulp is pretty gross.
Usually my husband takes on the job. I would probably just chuck the seeds but every year he saves them, cleans them, and makes awesome savory pumpkin seeds. So this recipe is courtesy of The Man Who Ate Everything.
PREPARING YOUR PUMPKIN SEEDS:
- Rinse pumpkin seeds under cold water and remove all of the pumpkin pulp.
- Soak pumpkin seeds in a large bowl filled salt water for a day (or a couple of hours).
- Lay out the pumpkin seeds in a single layer and let them dry out for another day or until dry before roasting them.
HOW TO ROAST PUMPKIN SEEDS:
- Preheat oven to 250 degrees.
- Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated.
- Place seeds in a single layer on a cookie sheet and bake for 50 – 60 minutes (or until brown and crispy) stirring every 20 minutes.
I like to experiment with my camera and learn all I can by trial and error. To take this floating pumpkin seed picture all I did was put a seed on the end of a 6 inch wooden skewer and stick it in the pile of seeds so that it stands up.
I tried using glue to secure it but it wouldn’t stick so I used some gum I was chewing. Call me Macgyver. Don’t worry, I threw the gummy seed away. Take the picture from above in AV mode with the lowest aperture setting you can (mine was 2.8) focusing on the single seed so that the background blurs out. Easy right?
If you love these Roasted Pumpkin Seeds, you’ll love these recipes:
Melt in your mouth pumpkin cookies
Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds
- 3 Tablespoons butter , melted
- 2 teaspoons worcestershire
- 3 shakes garlic salt (this is a "man" measurement so around 1/8 tsp)
- 3 shakes onion powder (around 1/8 tsp)
Instructions
- Preheat oven to 250 degrees.
- Rinse seeds under cold water and make sure all of the strings and pulp are removed. Drain well. Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated. Place seeds in a single layer on a cookie sheet and bake for 50 - 60 minutes (or until brown and crispy) stirring every 20 minutes.
- *If you have the time here are some tips my husband uses for extra crispy perfect seeds if you have the time: Soak seeds in salt water for a day then lay out the seeds in a single layer and let them dry out for another day before roasting them.
Recipe Notes
Source: The Man Who Ate Everything
This is the best pumpkin seed recipe! I pinned it to “my favorite recipes” a few years ago and have made it every Halloween since. The whole family loves them. So easy and delicious! Thanks for your fantastic recipes!
I’ll have to tell my husband. Haha.
I just love everything you make! I Love reading your post too🤗. Your beautiful Bright and Fun!!!!!
Thank you!
I was wondering how you did that! I was thinking you threw it up then took it as it was floating in the air :). Such a cool pic!
Thanks Christy–they turned out great! Love the flavor from the butter–yummm.