Every year our family does the tradition of carving our Halloween pumpkin. The kids love watching my Husband carve the pumpkin, but I’m all about the the inside. Don’t throw away those pumpkin seeds! Instead, you need to make Roasted Pumpkin Seeds in the oven. They’re super easy to roast and they’re a delicious snack. You can also throw them on top of salads too. Roasting the seeds is a great way to stretch your dollar a bit more and re-purpose that pumpkin!
Pumpkin seeds are full of nutrients too. They’re full of vitamins and have a delicious crunch to them. You can usually find a TON of pumpkin seeds in a medium-sized pumpkin. After you’ve removed the seeds, you can make a couple of different batches for seasoning variations.
Looking for other recipes to use with this one? You need a cocktail! Try my Pumpkin Spice Margaritas or Whiskey Apple Cider Punch. For the kids, make this Non-Alcoholic Apple Cider Punch recipe.
How To Make Roasted Pumpkin Seeds
In order to get to your pumpkin seeds, you’ll need to cut open the top of your pumpkin first. Use a sharp knife to make a circle around the stem of the pumpkin. Then you’ll have a nice hole to work with. Even if you don’t carve it, you can still pull out the pumpkin seeds for roasting.
Roasted Pumpkin Seeds Seasoning Variations
You roast pumpkin seeds all the same way. However, you can add different seasoning to make it taste how you prefer. The original version is just lightly salted, but here are some other favorites:
- Apple Pie Seasoned – just add melted butter and a tablespoon of apple pie seasoning
- Pumpkin Pie Seasoned – add 1-2 tablespoons of pumpkin pie spice to your melted butter and coat the seeds
- Cajun Spiced – Depending on how spicy you like it, add 1-2 tablespoons cajun seasoning to melted butter and coat
- Salted – Gourmet salts add a different flavoring. Just use this recipe and substitute for your favorite salt
- Everything Bagel Seasoned – Add 2 tablespoons of “Everything But The Bagel” seasoning to your melted butter and coat
How To Store Leftover Roasted Pumpkin Seeds
Once you’ve finished roasting your seeds, let them cool on the roasting sheet. You can serve them immediately. Any leftovers can be placed in an air-tight container and put in your pantry for three months to enjoy.
What You’ll Need For This Recipe:
- Fresh Pumpkin
- Butter
- Kosher Salt (Or other seasoning choice)
- Tools: sharp knife, slotted spoon, roasting sheet, small bowl, large bowl and pastry brush
Step-By-Step Directions To Make Roasted Pumpkin Seeds
Start by cutting a circle, with a sharp knife, around the top of your fresh pumpkin. Keep a large bowl nearby. Use the stem to pull upwards. Collect the insides of the pumpkin guts with a slotted spoon, scrapping the sides of the pumpkin.
Wash the slimy pumpkin guts away from your pumpkin seeds, by washing them off. This will leave you with just the seeds. Let them dry, on your roasting pan, for several hours. Preheat the oven to 300º.
In a small bowl, mix together melted butter and your preferred seasoning. Use a pastry brush to coat the pumpkin seeds evenly. Roast the seeds, in your oven, for 40 – 45 minutes and stir the seeds every 15 minutes.
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