How to Roast Pumpkin Seeds in the Oven
Fresh pumpkin seeds are cleaned, dried, tossed with olive oil and salt, then slow roasted at 325°F until dry and lightly toasted.
Equipment
- Colander
- bowl
- parchment paper Optional
- baking sheet
- Tablespoon
- Teaspoon
- Spatula
Ingredients
- Pumpkin Seeds Removed from the pumpkin, cleaned and thoroughly dried
- 4 Tbsp Olive oil If you have less than a cup of seeds reduce to 2 teaspoon oil
- 3 Tsp Salt If you have less than a cup of seeds reduce to 1½ teaspoon salt
Instructions
- Preheat the oven to 325°F with the rack positioned in the center.
- Remove the seeds and pulp from the pumpkin. Place them in a colander and rinse under cool water, separating the seeds from the stringy pulp by hand.
- Transfer the cleaned seeds to a clean bowl as you work. Continue until all visible pumpkin pulp has been removed.
- Use clean, dry paper towel to thoroughly remove surface moisture from the seeds.
- Place the dried seeds in a bowl. Add the olive oil and salt and stir until evenly coated.
- Line a large baking sheet with parchment paper if desired.
- Spread the seeds over the baking sheet in a thin layer, avoiding large piles and leaving some space around the seeds where possible.
- Roast on the center rack for 15 to 20 minutes.
- Stir or shuffle the seeds halfway through roasting, then spread them back into a thin layer.
- Remove the seeds once they are dry and lightly toasted. Do not allow them to become dark brown or black.
- Allow roasted pumpkin seeds to cool completely before storing them in a covered container for the next few days. The seeds will continue to crisp slightly as they cool.
Notes
Cleaned and dried pumpkin seeds can be refrigerated for up to two days before roasting. Store them in a tightly covered glass or plastic container lined with dry paper towel.
For several flavours on one baking sheet, divide the seeds into sections before adding the additional seasonings. Stir each section separately halfway through roasting so the flavours remain divided.
Smoked paprika and onion powder can be sprinkled over one section for a savoury variation.
Pumpkin pie spice alone was not my preferred version. If making a sweet pumpkin spice variation, I would add white sugar along with the spice before roasting.
Allow roasted pumpkin seeds to cool completely before storing them in a covered container for the next few days.
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