Roasted Pumpkin Seeds
Fall is my favorite time of year! The leaves, the cooler temps, sweatshirts, pumpkins, dressing my kids up for Halloween and PUMPKIN SEEDS!
Roasting your own pumpkin seeds is a delicious and easy way to get more out of the pumpkins your kids carve! My kids love helping me roast the seeds from their pumpkins. They enjoy eating them too!
Remove the Seeds
Begin by containing the ‘guts’ of the pumpkin in a bowl. Using a spoon or your hands (or your kid’s hands) dig out the pulp from the pumpkin. You will separate the pumpkin seeds out in the next step.
Wash and Dry the Seeds
Then, wash the seeds and try to separate as much as the orange pulp as you can from the pumpkin seeds. I put them in a colander and run water over them. Then, using a towel, dry the seeds as best as you can. I usually set a towel on the counter, place the seeds on one half, and then flip the other part of the towel over the seeds to pat them dry.
Season the Seeds
Place the seeds in a bowl. Dump in olive oil, sea salt, garlic powder, paprika and black pepper. Stir to coat the seeds as evenly as you can. Spread them evenly on a cookie sheet lined with parchment paper. Make sure to spread them out so they are in a single layer. The pumpkins I used this time were medium sized pumpkins. We didn’t get as much rain this year, so the size of the pumpkins were smaller, thus the pumpkin seeds were smaller.
Roast the Pumpkin Seeds
Place the cookie sheet with the pumpkin seeds on it in a preheated oven (350 degrees) for 12-15 minutes. Using a spatula, stir them around every few minutes to brown evenly. They are done when the seads put off a nutty smell and they are slightly browned.
Store the roasted pumpkin seeds in an airtight container.
Nutrition Facts
According the the USDA, 1/4 cup of pumpkin seeds contain 170 kcal, 9 grams of protein, 15 grams of fat, 3 grams of carbohydrates and 2 grams of fiber.
See more recipes here.
Roasted Pumpkin Seeds
Ingredients
- 1 cup of raw pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp black pepper
Instructions
- Place all the ingredients in a bowl.
- Stir well to coat the pumpkin seads with olive oil and seasonings.
- Spread out evenly on a parchment paper lined cookie sheet. Be careful not to have any overlapping.
- Place in a 350 degree preheated oven. Stir every 5 minutes or so to brown the pumpkin seeds evenly.
- Allow to cool.
- Enjoy!
