Homemade Toasted and Seasoned Pumpkin Seeds

Tis the season for falling leaves, hay rides, and pumpkins. Heading out to the local farm, we aim to find the biggest winter squash we can carry. A full round face lends itself to a great jack-o’-lantern.

Toasted and Seasoned Pumpkin Seeds Recipe | Foodal.com

After we cut into the top, scooping out the gooey insides is usually a job reserved for the little ones. They don’t mind getting up to their elbows in pumpkin guts.

We make sure to salvage all the edible parts. Every year we look forward to pies, muffins, and soups. The kids are sure to sort out the seeds for roasting. This has become one of our favorite fall treats, and an especially savored one for kids with food allergies during Halloween.

Recipe for Homemade Toasted and Seasoned Pumpkin Seeds | Foodal.com

You can eat toasted pumpkin seeds by the handful or use them to top off your favorite recipes, like a batch of homemade pumpkin hummus. The kids really think they are fun to eat!

The best part is that you can roast and season the seeds of any type of winter squash that you normally enjoy.

Toasted and Seasoned Pumpkin Seeds Recipe | Foodal.com
Toasted and Seasoned Pumpkin Seeds
Votes: 1
Rating: 3
You: 3
Rate this recipe!
Print Recipe
Toasted and Seasoned Pumpkin Seeds Recipe | Foodal.com
Toasted and Seasoned Pumpkin Seeds
Votes: 1
Rating: 3
You: 3
Rate this recipe!
Print Recipe
Ingredients
Basic Ingredient
  • 2 cups seeds and pulp or 1 1/2more or less with pulp removed
Sea Salt Seasoning
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon sea salt feel free to add more if you prefer a saltier snack
Curried Seasoning
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
Pumpkin Spice Seasoning
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • 2 teaspoons brown sugar once you remove the baking sheet from the oven
Sweet and Spicy Seasoning
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons sugar
Servings:
Units:
Instructions
  1. Separate the seeds from the pumpkin (or squash) pulp as best as you possibly can.
  2. Place the seeds in a large colander and rinse with cold water until all the pulp is removed.
  3. Place the seeds on a paper towel and pat dry.
  4. Preheat the oven to 275 degrees.
  5. Place the seeds in a medium bowl and toss with your choice of seasonings.
  6. Arrange in a single layer on a baking sheet, and bake about 45 minutes (or until golden brown), stirring occasionally.
Recipe Notes

Seasoning mix blends are calculated for 1 1/2 cups of seeds without pulp. You may need to adjust your blend based on how many seeds you have.

Toasted and Seasoned Pumpkin Seeds | Foodal.com

 

 

Do you have any roasting tips? If so, list them below in the comments and share and swap techniques with your fellow readers.

Want more pumpkin recipes? They’re right here!

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

29 thoughts on “Homemade Toasted and Seasoned Pumpkin Seeds”

  1. I’ve never thought of doing this – in fact I never realized they were even edible! I’m looking forward to trying out the pumpkin spice recipe in particular. You can’t really go wrong with brown sugar.

  2. Pumpkin are my favorite kind of seeds. I love most, if not all, others as well, but pumpkin seeds bring back memories of Fall. I can picture my mother carving up the Jack O’Lantern, scooping out the insides of that and the smaller sugar pumpkins, making pies, and roasting up the seeds. I can still feel the warmth of the kitchen, and hear the wind howling outside, along with the scents of the goodies being cooked. I love making my own seeds, because it conjures up all of these memories and the end result is a delicious and nutritious treat.

  3. I love eating pumpkin seeds. Although there are times when it is a miss more than a hit. If we don’t buy a pumpkin this year, I may just buy some roasted seeds from the store. The “gooey” part did always get to me. It’s all slimey and gets everwhere.

  4. Pumpkin seeds are amazing, definitely my favorite type of food in autumn! I love having pumpkin soup as well, but nothing compares to toasted and seasoned pumpkin seeds.

  5. With the over abundance of pumpkin everything at this time of year, I love the simplicity of using the seeds! I never thought about adding the different flavors and am excited to try the sweet and the curried. I also love that they are a easy, healthy snack that I can give my toddler. We are carving pumpkins tonight and will definitely be trying these recipes.

  6. These look delicious! Going to make pumpkin carving a whole lot more fun this year. The recipes on your site are amazing. Thank you for all the new ideas of things to make for my family.

  7. We make these almost every year. It’s time to change up the seasoning. I never quite liked them much and I think it is because we were using seasoning salt.

  8. I had a pumpkin grow as an unexpected ‘volunteer’ amongst the tomatoes in my greenhouse this year and I’ve saved the seed in pretty much the way you describe here. I was going to just roast them plainly with a bit of salt, but your recipe has inspired me to be more adventurous. I can see them being a real favourite with the family!

  9. I used to eat these as a child, but never knew how they were made. I know these days it’s a health food, but I still like the savory seasoning. I will try and use them more in soups and salads now, and as it’s easier than I thought to make them, it’s also cheaper than buying them from the store.

  10. One of my favorite things about fall is toasting pumpkin seeds. I love eating them as snack.
    I usually buy a lot of pumpkins during the fall and bake the seeds with a little salt in the oven. I usually make enough to last me until spring.

  11. I haven’t toasted any pumpkin seeds straight from the pumpkin, but I toast the green ones you can buy at the market fairly often. I do it right in a pan over the stove. I season them almost exactly like your curry ones, but I use turmeric instead of curry powder. I like the other ideas for seasoning. Can’t wait to try them. Thanks!

  12. These are so easy to make! I love pumpkin seeds too. I was always worried about making my own in fear that I would mess them up. Thank you for sharing this. I now know what and how to make is awesome snack. My daughter will have fun helping me make them too 🙂

  13. This is both a really simple and really healthy snack. I love heat, so the Sweet and Spicy version would be my go-to choice.

  14. Thank you! My mother and I used to make these every fall and they were so delicious. I remember having them at school Halloween parties back when you were allowed to bring homemade goodies. However, I tried to make the last year, I was feeling nostalgic, and I messed them up. They just weren’t edible. I am excited to make them again. Also, I never thought about trying them with different spices. Looks like I will be buying a number of pumpkins this year so I can try them all. Pumpkin seeds are delicious and very good for you.

  15. The different spices are perfect for these seeds. I usually love sunflower seeds the best…never tried pumpkin seeds. I love the seasoning combinations……they seem really great. Adds much flavor to the seeds.

  16. pumpkin seeds are both a very economical snack as well as nutritious. Protein, many minerals, as well as Omega Fatty acids, and the big benefit of the pumpkin seeds is that they are really ´leftovers´ of the reason we bought the pumpkin in the first place. My preferred method of cooking is either just with salt, or with brown sugar. They make a great snack for movie night!

  17. Roasted punkin seeds are the best! The more mature the punmkin the more plump the seeds. I just rinse the seeds and put them on a baking sheet on a baking tray with plain salt and heat them at about 200 Celsius. When sometimes the seeds wouldn’t completely dry out, I leave them at the still-hot but turned off stove overnight and voila!

  18. It’s true that the humble pumpkin has so much more to offer than the flesh and the seeds are a great snack. I’ve only ever lightly roasted them – but I’m keen to try the flavours you recommend here. As soon as pumpkin season comes around I shall come back to this recipe.

  19. We always buy pumpkin seeds at the market -the ready-to-eat ones. Then whenever we use pumpkins for whatever recipe it may be, we always throw away the seeds. I’ve always thought that it was such a waste, but, meh, it’s not like I know how to cook them properly. I have no idea why it took me a lot of time before I thought of searching about how to actually make them. And voila, here I am 🙂 Thanks for the recipe! <3 I'll make sure to not waste the next pumpkin seeds -and I'll also be able to save money from not buying the ready-to-eat pumpkin seeds anymore. Thanks again~

  20. I have been looking for a simple pumpkin seed recipe! I have actually never made them before, but we are taking the kids to the pumpkin patch this year and would love to make the seeds with the kids. Sounds delicious!

  21. As fall is approaching, I’m always looking for new recipes to try with the younger kids in the family! This recipe looks good, simple too! Thanks for the share!

  22. My mom always used to buy some of those for me back then when I was a kid. I have always wanted to find out how to make those, but I never knew how, nobody had told me the trick, now I surely will try it out and see what I get, thank you for sharing this, really appreciated!

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