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Toasted pumpkin seed

Updated on October 8, 2015

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Wyatts Wonder from Renee's Garden
Wyatts Wonder from Renee's Garden | Source

Toasty Pumpkin Seeds


Toasty pumpkin seeds

Scoop the pulp and seeds from inside the pumpkin. Seperate the stringy pulp from the seeds. Disgard the pulpy core. Rinse the seeds.

To make salted pumpkin seeds -

Bring 4 cups of water with a Tablespoon of salt to boil. Add seeds. Reduce heat and simmer for about 10 minutes. Strain seeds and spread out in a single layer to dry on cotton towels or paper towels. Skip this step if you do not want salted seeds.

Dry pumpkin seed well

Make sure pumpkin seed is completely dry. If seed are not thoroughly dry through and through, they will mold while in storage.

Pick a pumpkin

All pumpkins are easy to grow. Choose a variety of colors and shapes.
All pumpkins are easy to grow. Choose a variety of colors and shapes. | Source

Chili seasoned pumpkin seeds

To make seasoned pumpkin seeds - Heat oven to 375. Spray pan with any good vegetable oil. Spread seeds onto cookie sheet in a single layer. Spay lightly with oil. If you want spicy seeds, add seasoning now.

(Try a light sprinkle of chili seasoning mix, butter flavored popcorn salt, or onion salt. If you use a seasoned salt, skip the boiling-in-salt-water-step.)

Bake on the top rack until the seeds begin to brown (about 15 to 20 minutes). If you would like seeds darker, put back in oven, checking often until they are as brown as you like. Watch carefully, the time between browned and burned is but an instant.

Remove the tray of pumpkin seed and cool on an a rack. Let the seeds completely cool. Eat the seeds whole. If you have all the time in the world, crack open the pumpkin seeds and eat only the inner seed.

One sunflower is many flowers

Many tiny flowers become individual seed.
Many tiny flowers become individual seed. | Source

Try sunflower seed too

Pumpkins and sunflowers must be thoroughly dried.

Let sunflower seed dry naturally. Cover seed heads with netting to keep the birds away.

To eat the sunflower seed: the seeds must be dried on the plants.

Use your thumb to rub the seeds off. Soak seeds overnight in a gallon of salt water. (1 cup of salt to one gallon of water.)

Dry the seeds again. Spread in a thin layer in an oven at 250 degrees F. Bake 3- 4 hours, stirring occasionally. Cool completely. Store in an airtight container.

Save for bird food: let the seeds dry naturally. Store on seed head or rub seed off and let dry thoroughly.


Submit a Comment

  • Patsybell profile image

    Patsy Bell Hobson 6 years ago from zone 6a, SEMO

    Thanks. I hope you enjoy.

  • tmbridgeland profile image

    tmbridgeland 6 years ago from Small Town, Illinois

    I'll try it.

  • Patsybell profile image

    Patsy Bell Hobson 6 years ago from zone 6a, SEMO

    If you don't want to eat the seeds, share them with the birds.

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