Toasted Pumpkin Seeds Recipe

October 28, 2020 by Katie Adams 9 Comments

My favorite part of carving pumpkins is eating the toasted pumpkin seeds! Pumpkin seeds are so yummy and this is the only time of year I eat them!

Every year search Pinterest for a recipe because I can never remember what I made the year before. The recipe I found this year looked easy enough so I thought I would give it a try.

Toasted Pumpkin Seeds Recipe - The Crafty Blog Stalker (1)

This recipe for Roasted Pumpkin Seeds came from Simply Recipes.

Ingredients

One medium-sized pumpkin
Salt
Olive oil

How to Make Toasted Pumpkin Seeds

The fun part, at least for the kids, is gutting the pumpkins. I am a girly girl and I do not like being sticky or slimy and to me the inside of a pumpkin is disgusting! So I just supervise.

Toasted Pumpkin Seeds Recipe - The Crafty Blog Stalker (2)

When all the "guts" are removed, put everything into a strainer in the sink. With water running go through the seeds until all those yucky, orange stringy things are gone.

It really doesn't take very long. Maybe 5 minutes.

I have never boiled my seeds before I had always just coated them and put them straight into the oven.

I must say I like boiling. It didn't take that much longer and the salty flavor was more infused then just on the outside.

Never seen boiling pumpkin seeds before? This is what they look like. It's kind of cool to watch!

Toasted Pumpkin Seeds Recipe - The Crafty Blog Stalker (3)

After they have boiled for 10 minutes, take them out, and strain the water.

Pour the seeds onto a cookie sheet that has been lightly coated with olive oil.

The recipe says to bake for 10-20 minutes but mine baked for about 30 minutes. I baked in 10-minute increments and stirred the seeds on the sheet between each 10-minutes.

MMMMM! They came out nice and crunchy and not at all chewy.

Now that I have blogged this recipe, I will definitely be able to find it next year!

Materials

One medium-sized pumpkin
Salt
Olive oil

Instructions

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Our Baking Essential List:

For baking casseroles, we use Glass Baking Dishes. I especially like the dishes with lids so leftovers can be transferred straight to the fridge.
Silicone Kitchenware is my favorite because they don't scratch my cookware and is easy to clean!
A Glass Cutting Board is a must to prepare all of those ingredients. We even keep ours on our counter at all times.
This Knife Set will also become your favorite! They cut beautifully, and with the hollow design of the knife, food doesn't stick to the blade.

Toasted Pumpkin Seeds Recipe - The Crafty Blog Stalker (2024)

Ingredients

How to Make Toasted Pumpkin Seeds