Roasted Pumpkin Seeds
"Transform your freshly carved pumpkins into a delightful snack by roasting their seeds! This simple and enjoyable activity is perfect for involving your kids. For a tasty savory option, sprinkle them with sea salt, or for a sweeter indulgence, coat them in a cinnamon-sugar mixture. Feel free to experiment with different seasonings to create your own unique flavor combinations!"
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- fresh pumpkin seeds
- kosher salt
- olive oil spray
Equipment Needed
- sheet pan
- olive oil sprayer or use Bertolli
Instructions
- 1
Extract the seeds from the pumpkin, ensuring to detach them from the fibrous pulp, then rinse them thoroughly in a colander under cold running water. Aim to eliminate any leftover pumpkin bits.
- 2
Lay the seeds out on a clean towel and gently blot them dry. Allow them to sit uncovered for several hours or overnight. This step is key for achieving a nice crunch.
- 3
Set your oven temperature to 325°F (163°C) to preheat.
- 4
Arrange the seeds in a single layer on a baking sheet and lightly mist them with olive oil, then sprinkle with salt according to your preference.
- 5
Place the baking sheet in the preheated oven and roast the seeds for 25 to 35 minutes, or until they develop a golden brown hue. Remember to stir or shake the pan every 5 minutes to promote even cooking and avoid burning. For a crunchier texture, consider extending the roasting time slightly.
- 6
Once they are finished roasting, take the baking sheet out of the oven and let the seeds cool on the pan. The seeds will become crispier as they cool down.
Nutrition Information
Notes & Tips
- Pumpkin Seed Flavor Variations: