Roasted Pumpkin Seeds Recipe
It’s Fall and Halloween is just around the corner. Pumpkin flavored food and drinks are everywhere. As far as beer goes, personally, I am not a big fan of pumpkin beers and much more prefer Oktoberfest beers. Anyway, one of my favorite things this time of year is making roasted pumpkin seeds. If you carve a pumpkin, they only last for about 1 week, so you should do about 1 per week and get some good, fresh, whole pumpkin seeds out of it. If you paint a pumpkin instead, or just have them whole sitting around for decoration, cut it up before it goes bad and get those pumpkin seeds out.
Pumpkin seeds are a good nutrition source and a healthy fat. For more nutritional facts visit:
There is a difference between a whole pumpkin seed and a hulled pumpkin seeds. A whole pumpkin seed is the white seed you see when you pull them directly out of the pumpkin. Often times when you see pumpkin seeds in a trail mix or to purchase in a store, they are green. The green seeds are hulled, the white shell was removed.
Apparently, pumpkin seeds have most nutrients in their raw form, or even dehydrated. However, roasting still provides nutrients and is excellent tasting. You can roast them on a higher temp or shorter period of time or lower temp for longer period of time. However, do not roast for longer than 20 minutes, as, apparently, the fat structures start to change after 20 minutes.
My Roasted Pumpkin Seed Recipe:
1. Remove seeds from pumpkin, separating the seeds from the pumpkin insides as much as possible
2. Put seeds in a strainer, run water over them and remove an excess pumpkin from the seeds
3. Dry the pumpkin seeds, want to get them nice and dry prior to seasoning. Typically, place them on a towel or paper towel, then put another on top and pat them dry
4. Place seeds in a bowl – mix with about a teaspoon of olive oil, salt, and pepper
5. Place seeds on a baking sheet, spread out as much as possible. Ideally, probably more so than the picture below shows, but this works fine too.
6. Roast in oven on 375 degrees for 7-10 minutes, or on 175 for 15-20 minutes.
7. Remove from oven when starting to get toasted and a golden brown color.
8. Let cool and enjoy!