After making these pumpkin seeds, I have to proclaim that the amount of pumpkin seeds I’ve thrown away in my lifetime is a travesty. For some reason I thought that making roasted pumpkin seeds was difficult. Last year, I even dug out the pumpkin seeds, tried to take off the pumpkin guts, got frustrated, and threw them away. What I didn’t know was that you can just soak the seeds (with some guts on them) in water and the guts fall to the bottom of the bowl.
Seriously. Extremely easy to do. Don’t skip saving these pumpkin seeds from the trash. You won’t regret it.
I tried two different seasonings for my pumpkin seeds. The first one is super basic: salt and pepper, which is of course salty but also has a bit of a kick from the pepper. The second one is brown sugar cinnamon, which is sweet, crunchy, and a little salty because of the addition of salt.
Seasoned Pumpkin Seeds
Salt & Pepper Pumpkin Seeds
1 cup pumpkin seeds
2 tsp olive oil
1 tsp salt
1/4 tsp pepper (more if you like more of a kick)
Brown Sugar & Cinnamon Pumpkin Seeds
1/2 cup pumpkin seeds
1 tsp olive oil
1/4 tsp salt
1 tbsp brown sugar
1/2 tsp cinnamon
Preheat the oven to 300 degrees. Line baking sheets with parchment paper (I spray the parchment paper lightly with a little bit of EVOO for insurance they won’t stick). Cut the pumpkin and scrape out the seeds, removing as much of the guts as possible. Place them in a bowl. Fill the bowl 3/4 of the way up and let the seeds soak for 5 minutes. The guts will magically fall to the bottom of the bowl. Remove the seeds from the bowl with a slotted spoon. Place on a napkin to drain off excess water. Once they are dry, scatter on the baking sheet, trying to only have one layer of seeds. Bake 15-20 minutes until the seeds are browned. Enjoy!