So you’ve finished carving the pumpkins, and now you’re wondering how to roast raw pumpkin seeds. Great news: it’s super easy!
When I was a kid I really looked forward to my mom roasting the raw pumpkin seeds after our pumpkin carving. It was a fun treat after all of our “hard work,” and I loved this October tradition. Here’s a super easy recipe that takes hardly any time at all. You can make these when you have raw pumpkin seeds on-hand, whether that’s after carving pumpkins or making a pumpkin-related dish.
How to Roast Raw Pumpkin Seeds
About 1 cup raw pumpkin seeds
1 tablespoon avocado, coconut, or olive oil
1 pinch sea salt
Seasonings (you can get creative here and see what you have in your spice drawer—go savory with garlic salt or powder, curry seasoning, shawarma seasoning, or paprika, or sweet with brown sugar and cinnamon)
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Scoop the seeds from your pumpkin and try and remove as much of the pumpkin meat and stringy stuff as you can.
Place raw pumpkin seeds in a strainer and rinse thoroughly to remove any of the leftover gunk from the pumpkin.
Place rinsed pumpkin seeds on a paper towel and dry thoroughly, to help the pumpkin seeds get crisp when they’re baking.
Place pumpkin seeds on baking sheet in a single layer, and drizzle with oil (use 1 tablespoon per 1 cup of seeds). Add salt and any other seasonings, and toss to coat.
Bake for 20-30 minutes, until roasted pumpkin seeds are crisp and light golden brown.
Let seeds cool completely. Roasted pumpkin seeds will keep at room temperature for 1 week or more.
And that’s how to roast pumpkin seeds! Easy, right? They’re great for a kid-friendly, gluten-free snack and perfect for that September – November time of year.