Pumpkin Seed Recipe
Roasted pumpkin seeds are an irresistible, versatile snack that you can easily prepare from fresh pumpkins. They bring a delightful crunch to any occasion and are endlessly customizable with various spice blends. Whether you prefer them savory, spicy, or sweet, roasted pumpkin seeds are the perfect canvas to experiment with flavors like pumpkin pie spice, curry powder, harissa, or even chili powder for a fiery kick.
Ingredients Overview
The ingredients in this recipe are minimal, allowing the seeds to shine while the spices enhance their natural nuttiness. Fresh pumpkin seeds, still slightly wet from scooping them out, carry the essence of the fall season. The oil acts as a base to bind the seasonings, while your chosen spice blend delivers the flavor punch. Olive oil adds a fruity, earthy undertone, while melted coconut oil introduces a subtle sweetness. Walnut oil provides a rich, buttery taste that complements more robust spice blends. The fine sea salt is a critical component, enhancing each seed’s flavor while giving them a delightful crunch.
Step-by-Step Preparation
The process of preparing pumpkin seeds for roasting is simple but crucial for achieving the perfect texture and flavor.
Cleaning the Pumpkin Seeds:
After removing the seeds from the pumpkin, you’ll want to separate them from the sticky flesh. A bowl of cold water works wonders in this step. As you swish the seeds around, they float, making it easy to remove any lingering bits of pumpkin pulp. Clean seeds roast better and provide a crispier bite.
Simmering the Seeds:
Once your seeds are clean, it’s time to simmer them in salted water. This step infuses the seeds with subtle flavor throughout and ensures the seasoning reaches the inner part of the seed rather than just sitting on the surface. Simmer for about five minutes — just enough time to season them without softening their texture too much.
Drying the Seeds:
Drying is crucial for crispiness. Wet seeds won’t roast evenly, and you risk steaming them rather than roasting them. Pat the seeds thoroughly on clean dishcloths, ensuring they are completely dry before moving on to roasting. The drier they are, the better they’ll crisp up in the oven.
Roasting the Pumpkin Seeds
Choosing the Oil:
Oil is what allows the spices to cling to the seeds and promotes even roasting. Olive oil lends a savory, robust flavor that pairs well with stronger spice blends like harissa or curry. Melted coconut oil adds a touch of natural sweetness, perfect for those using pumpkin pie spice. Walnut oil, with its rich, deep flavor, complements smoky or spicy seasonings like chili powder.
Adding Spices:
Once your seeds are dry and ready, it’s time to season. Choose a spice blend that speaks to your taste buds. For a sweet, autumnal flavor, pumpkin pie spice is a perfect match. For a more savory experience, go for curry powder, harissa, or chili powder. Toss the seeds thoroughly to ensure every seed is evenly coated with oil and spices.
Roasting Time and Techniques:
Spread the seeds into an even layer on your prepared baking sheet. It’s essential to stir the seeds once or twice during roasting to prevent them from burning and to ensure they cook evenly. Keep a close eye on the seeds as they roast—smaller seeds might be done around the 10-minute mark, while larger seeds could take up to 25 minutes. The seeds are ready when they’re golden around the edges and smell fragrant.
Recipe Tips
After cleaning, ensure every piece of pumpkin pulp is removed to prevent any burning or bitter flavors.
Pat the seeds completely dry before roasting to avoid sogginess.
Stir the seeds at least once during roasting to avoid uneven cooking.
Store roasted seeds in an airtight container at room temperature to maintain their crispness.
What to Serve With This Recipe
Roasted pumpkin seeds are fantastic on their own, but they can also be used to elevate other dishes.
Add them to salads for a crunchy texture that contrasts beautifully with soft greens and tangy dressings.
Use them as a garnish for soups—pumpkin or butternut squash soup, in particular, benefits from the added crunch and flavor.
Mix them into a homemade trail mix with dried fruits, nuts, and perhaps even a touch of chocolate for a flavorful, satisfying snack.
Frequently Asked Questions
Can I use different types of pumpkin seeds?
Yes! You can use seeds from any variety of pumpkin or even squash. Some seeds may be larger or smaller, which will slightly affect the roasting time.
How do I store roasted pumpkin seeds, and how long do they last?
Store them in an airtight container at room temperature, and they should last up to two weeks, retaining their crispness.
Can I use this recipe for other types of seeds, like sunflower or squash seeds?
Absolutely. Sunflower seeds, squash seeds, and other similar seeds can be prepared the same way. Just keep an eye on the roasting time, as different seeds have different sizes and may roast faster.
How can I make the seeds extra crispy?
Ensuring the seeds are completely dry before roasting is key. You can also roast them at a slightly lower temperature for a longer time, which allows them to crisp up without burning.
Experiment with different spice blends and oils to find your favorite combination for roasted pumpkin seeds. The beauty of this recipe lies in its adaptability—you can easily switch up the flavors to suit any mood or occasion. These roasted seeds make for a perfect snack, garnish, or addition to various dishes. Whether you’re craving something sweet, spicy, or savory, roasted pumpkin seeds are a tasty and nutritious option that’s sure to please.
Ingredients
2 teaspoons olive oil, melted coconut oil, or walnut oil
1 ½ cups pumpkin seeds
2 teaspoons favorite spice blend (pumpkin pie spice, curry powder, harissa, or chili powder)
2 teaspoons fine sea salt, plus extra for serving
Instructions
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper, setting it aside.
In a medium saucepan, bring 2 cups of water to a boil, seasoned with 2 teaspoons of sea salt.
While waiting for the water to heat, scoop out the pumpkin seeds and place them in a bowl of cold water. Stir them gently to clean, allowing the seeds to float to the top.
Once clean, transfer the pumpkin seeds to the boiling salted water. Simmer them for 5 minutes to season.
Drain the seeds thoroughly, ensuring any leftover pumpkin flesh is removed.
Spread the seeds onto clean dish towels and pat them dry until no moisture remains.
Place the dried seeds on the prepared baking sheet, drizzle with the oil, and sprinkle your chosen spice blend. Toss everything until the seeds are evenly coated.
Spread the seeds into a single layer across the baking sheet. Bake for 10 to 25 minutes, stirring once or twice, until the seeds turn fragrant and golden around the edges. The cooking time will vary based on the size of the seeds.
Serve warm with a sprinkle of extra sea salt if desired.
Pumpkin Seed Recipe
Ingredients
- 2 teaspoons olive oil melted coconut oil, or walnut oil
- 1 ½ cups pumpkin seeds
- 2 teaspoons favorite spice blend pumpkin pie spice, curry powder, harissa, or chili powder
- 2 teaspoons fine sea salt plus extra for serving
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper, setting it aside.
- In a medium saucepan, bring 2 cups of water to a boil, seasoned with 2 teaspoons of sea salt.
- While waiting for the water to heat, scoop out the pumpkin seeds and place them in a bowl of cold water. Stir them gently to clean, allowing the seeds to float to the top.
- Once clean, transfer the pumpkin seeds to the boiling salted water. Simmer them for 5 minutes to season.
- Drain the seeds thoroughly, ensuring any leftover pumpkin flesh is removed.
- Spread the seeds onto clean dish towels and pat them dry until no moisture remains.
- Place the dried seeds on the prepared baking sheet, drizzle with the oil, and sprinkle your chosen spice blend. Toss everything until the seeds are evenly coated.
- Spread the seeds into a single layer across the baking sheet. Bake for 10 to 25 minutes, stirring once or twice, until the seeds turn fragrant and golden around the edges. The cooking time will vary based on the size of the seeds.
- Serve warm with a sprinkle of extra sea salt if desired.