How to Roast Pumpkin Seeds
I’ll admit, roasted pumpkin seeds wasn’t a recipe that I was planning on posting this year. But after reading (and trying) several different methods for roasting pumpkin seeds, I felt the need to set the record straight on some misinformation that’s out there. We only get to enjoy these once a year after all, so we might as well get it right!
Remove the Pulp and Rinse
Use your hands to separate the seeds from the pumpkin pulp. (This is just a manual process, no shortcuts here!) Place the seeds in a colander and rinse them under cool water.
Soak Them Overnight in Salt Water
I know, I know, it’s hard to wait. But this step is the most important. Pumpkin seeds are covered in a thin membrane. The enzymes in the membrane are difficult to chew and digest, which is why you want to soak the seeds for 12-24 hours. For every 1 cup of seeds add: [2 cups of water + 1/2 Tablespoon salt.] Some sources indicate that a 10 minute soak will do the job. I tried soaking my seeds for over an hour. They came out “woody” and “splintery”- not appetizing at all.
Rinse Thoroughly and Pat Completely Dry
They will still contain some water from being soaked overnight, and some say that you’ll need to bake them at a lower temperature or leave them to dry overnight first. I didn’t experience any issues in skipping this step. (We’ve waited long enough!)
Preheat the Oven
375°F is the perfect temperature for roasting pumpkin seeds on a light baking sheet. If you only have dark baking sheets, roast at 350°.
Add to a Baking Sheet
Add the seeds to a light baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Use your hands to toss and coat evenly.
Roast Them
Roast your seeds for 15 -20 minutes, giving them a toss every 5 minutes or so for even browning. Pull them from the oven when they just start to turn a little brown. Note: If you left your seeds out to dry overnight after you’ve soaked/dried them, they’ll roast faster, so keep an eye on them. Tossing every 5 minutes allows us to do that. They’ll also roast faster if you have smaller seeds, or fewer seeds on your baking sheet than pictured here, with more room in between them.
Storage
Store in an airtight container for 1-2 months in the refrigerator or for up to a week at room temperature.
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