Homemade Pumpkin Seeds (3 Flavors)

How to Make Homemade Pumpkin Seeds

If you’re carving your pumpkin tonight, I highly recommend you save those little seeds for an easy snack. The instructions are simple and the reward great! Recipe by Fed and Fit.

Step 1: Remove the seeds from the pumpkin using a spoon to scrape the seeds from the sides of the pumpkin.

Step 2: Soak the seeds in a bowl of water and swirl them around with your hands to clean off the remaining pumpkin flesh.

Step 3: Once it looks like you’ve successfully cleaned off the pumpkin seeds, you’ll want to transfer them to a strainer and give them one more rinse.

Step 4: Place the seeds in a pot with water and salt to boil for 10 minutes. This step helps make the shell edible and crisp!

Step 5: Drain the water from the seeds and pat them dry with paper towels or a kitchen towel. You want to make sure they are super dry, or else they won’t crisp up.

Step 6: Coat the seeds with the seasoning of your choice, or try all 3.

Step 7: Spread the seasoned seeds out onto a parchment paper-lined rimmed baking sheet, and bake the them for about 25-30 minutes, until crisp.

How to Serve

Our favorite way to enjoy roasted pumpkin seeds is by the handful, snack-style. If you’re looking for more uses for them, though, they are delicious in chicken quinoa bowls or on top of salads (like this Lacinato kale salad) to add a bit of crunch.

How to Store

Store your crunchy homemade pumpkin seeds in an airtight container on the counter. Stored this way, they’ll last for up to 3 months!

Ingredients 1x2x3x

Salt & Pepper:

▢1 cup raw pumpkin seeds
▢1 teaspoon coconut oil melted
▢1 teaspoon fine sea salt
▢1/2 teaspoon black pepper

Savory Curry:

▢1 cup raw pumpkin seeds
▢1 teaspoon coconut oil melted
▢1 & 1/2 teaspoons curry powder
▢1/2 teaspoon fine sea salt

Sweet Cinnamon:

▢1 cup raw pumpkin seeds
▢1 teaspoon coconut oil melted
▢1 teaspoon blackstrap molasses
▢1 teaspoon maple syrup
▢1/2 teaspoon ground cinnamon
▢1/4 teaspoon fine sea salt

Instructions

Prep the Pumpkin Seeds:

Scrape with either your hands or a spoon and removed the seeds from the pumpkin. Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.
Cover the seeds with fresh water and, using your hands, massage off the remaining pumpkin flesh. Once they’re mostly clean, strain the seeds in a colander and set aside.
Bring a pot with 2-3 inches of water plus 1/2 teaspoon sea salt to a boil over medium/high heat. Add the seeds to the water once it’s boiling and let them simmer over medium heat for 10 minutes.
After the 10 minutes are up, strain the seeds from the hot water and pat dry with paper towels. Note that the seeds may stick to the towels and this is normal. Just scrape them off and continue.
Preheat the oven to 325 F. Set the seeds in a small mixing bowl and add your flavors!

Salt & Pepper

Add the coconut oil, salt, and pepper to the pumpkin seeds and stir until each seeds is evenly coated.
Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Savory Curry

Add the coconut oil, curry powder, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Sweet Cinnamon

Add the coconut oil, molasses, maple syrup, cinnamon, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.
Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.
Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Recipe Notes

Nutrition is for salt and pepper variation.

Nutrition

Tagged dairy free, easy, fall, gluten free, low carb, paleo, pumpkin seeds, snack, vegetarian