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- Cooking Ingredients
Easy Roasted Pumpkin Seeds in 10 Quick Steps
- 1 Pumpkin
- 1 tsp Sea salt, fine grain
- 1 tsp Oil, (canola or olive oil)
Step 1: Preheat Oven to 350 degrees
- Using this method, we will be cooking the seeds rather quickly, around 5 minutes. Optionally, you can set the oven at a lower temperature, like 250 or 300 degrees, and then cook longer, anywhere from 20 minutes to 45 minutes, depending on the temperature. Higher temperature equals shorter cook time.
Cut Top Off Pumpkin
Step 2: Cut the Top Off
The first thing you're going to want to do, is cut the top off the pumpkin.
To get started:
1. Lay out some newspaper on the counter to work over.
2. Place the pumpkin on the newspaper.
3. Use a sharp knife and cut in at an angle. A serrated blade works well.
4. Cut a large circle, all the way around the stem as shown.
5. Once it's cut all the way through, lift the section of pumpkin out by the stem.
Cut Open Side of Pumpkin
Step 3: Cut Open Pumpkin
There are many ways to go about getting seeds out of a pumpkin. This is one of the easiest ways.
Slice the pumpkin from the top, down though the side, in two places, several inches apart so you can take a large slice out as shown.
If you have a good pumpkin, the inside will be a bright yellow-orange color as shown here.
If you've waited too long to cut open your pumpkin in hopes of harvesting the pumpkin seeds, and if the inside is turning brown....
Throw it away!
If your pumpkin is rotten inside, there isn't anything you can do other than throw it away.
Pick Seeds Out
Step 4: Pick Seeds from Pumpkin
Pick the seeds out of the pumpkin and place them in a colander.
Try to avoid pulling the flesh out when pulling the seeds out. It will make cleaning the seeds easier.
Pumpkin Seeds in Colander
Pat Seeds Dry
Pumpkin Seeds on Baking Sheet
Step 6: Rinse Pumpkin Seeds
Once you have picked all of the seeds out of the pumpkin, rinse the seeds well.
If you placed all of the seeds in a colander while you worked, then they're all ready for rinsing.
Step 7: Dry Pumpkin Seeds, and Oil
Dry the pumpkin seeds off so there's not a lot of excess water.
One easy way to do that is to rub them with a paper towel while the seeds are still in the colander. If there's a little bit of flesh still attached, it may come off on the paper towel, and that's ok.
Step 8: Oil the Pumpkin Seeds
After you've dried off the pumpkin seeds and while they are still in the colander, lightly oil the seeds. An easy way to do this is to hold the colander over the sink and spray with spray-on cooking oil, such as Pam olive oil. Just spray lightly.
Step 9: Spread Seeds on Baking Sheet and Salt
Line a baking sheet with parchment paper. This paper is GREAT! It's not the same as wax paper, and contains no wax. It will prevent the seeds from sticking to the baking sheet, and the paper won't burn even at 350 degrees.
Be sure to spread the pumpkin seeds out so there's just one layer.
An easy way to do this, is to pat the seeds with a spatula.
Sprinkle salt (to taste) on the pumpkin seeds. I prefer sea salt, fine grain.
Bake Pumpkin Seeds
Baja Gold Super Fine Sea Salt
This is one of my newest favorite seasonings. Yes, it's salt, but my nutritionist tells me it is a variety with lots of naturally occurring healthy minerals that other salts don't have. And this super fine variety is the BEST for coating pumpkin seeds, popcorn or any snack. It doesn't sprinkle as easily as some salts so you should buy a good shaker for it and really stir it into your snack well to coat it evenly.
Step 10: Roast Pumpkin Seeds
Time to roast the pumpkin seeds!
Put the cookie sheet in the oven. In this example, we placed it on the bottom shelf in the oven.
Set a timer for 5 minutes.
When the timer goes off, check the pumpkin seeds. They should be a light golden brown. If you like them a little darker, put them back for another minute or two.
Keep a good eye on them so they don't burn!
Finished Pumpkin Seeds
The seeds in the photo below are perfectly toasted and crunchy. Lightly salted...perfect!!
Roasted Pumpkin Seeds
Tell us how you liked it!
© 2011 Amber Killinger