Toasted Salted Pumpkin Seeds

Pumpkins are the best! They are great in curries and cookies and, as everyone knows, lattes. They are so versatile! But what sometimes gets neglected is the seeds. ūüôĀ Poor seeds! They could become such magical Toasted Salted Pumpkin Seeds if we just gave them a shot.

This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!

As a wee little one, my favorite school project¬†was making the pumpkin¬†seeds in the fall (yes, I was obsessed with eating wayy way young). We usually made toasted salted pumpkin seeds, but sometimes we’d add some other spices, too. So fun! However, those days are gone, and the teacher isn’t pulling out the seeds for me anymore. Until recently, I often found myself thinking, ugh… getting the seeds out is too much work and the seeds aren’t even that good. Forget it!

This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!

That was until I discovered this trick! I say discover, but it is more like happened upon me out of pure laziness. You see, when you strain the seeds and just ignore them, letting them sit, they dry out before you get around to roasting them. And then when you do finally roast them, they are crisp and flavorful and awesome. Yay for accidental discoveries!

Also out of laziness, I discovered it is way easier to seed the pumpkin BEFORE you remove the pulp. All throughout life I was using a big spoon to scoop out the stringy pulp and then pulling the seeds out of that mess. 1 -> Icky. 2 -> so hard! BUT… if you just pull the seeds out first, they kind of magically release. It’s almost like nature meant for them to disperse easily ūüėČ ūüėČ wink wink.

This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!

Anyways, with those two new-found tricks, pumpkin seeding is a much more pleasurable and rewarding past time. I’ll be making these a LOT more often. Like every time I make a pumpkin, which is a lot, because I say no to cans and make my own puree this time of year. (it’s better and cheaper! …duh)

So, this Toasted Salted Pumpkin Seeds recipe is pretty easy. Just remove pumpkin seeds from pumpkin, wash and season, set aside to dry, and then roast. Reserve the rest of the pumpkin for purée or to carve pumpkins!

This toasted salted pumpkin seeds recipe is ridiculously easy. Wash & strain, season, dry and roast for deliciously crisp seeds. Then crunch away and enjoy!

– -Toasted Salted Pumpkin Seeds Recipe- –

Ingredients: 

  • pumpkin seeds
  • seasoning salt

Tools:

  • strainer
  • baking sheet
  • oven

Directions:

  • remove the seeds from the pumpkin. Rinse clean in the strainer
  • mix seasoning onto seeds while they are still wet
  • set out to dry. This is key. Make sure they dry out completely. Mine dried over night and the whole next day.
  • once dry, roast the seeds at 250 degrees for 35 minutes or until crisp and lightly golden
  • serve and enjoy!

Notes:

Remember – It’s best to pull the seeds off before spooning out the pulp. The seeds are naturally clustered together and easier to pull apart ¬†from the pulp when the pulp is attached to the pumpkin.