Pumpkin seeds are a perfect reward that comes from an overabundance of fall pumpkins.
It is the same story every year. I buy way too many pumpkins, little ones, big ones, medium ones, it is a pumpkin overload. In addition, there are always multiple pumpkin patch family trips that yield even more pumpkins. I am in the process of baking the pumpkins that are still good, but seeds came first. Pumpkin seeds are my favorite snack. It takes some effort to get the seeds cleaned out and separated, but it is sooooo worth it. I am doing my basic recipe, with just oil and sea salt, but these can be made with any seasonings. Feeling the pumpkin flavor? Mix the seeds with some sugar and pumpkin pie spice. Interested in a little bit of a bolder spicier flavor? Mix the seeds with cumin, salt and a touch of chipotle powder.
I use these for salad toppings, mid afternoon snacks where I just eat them whole.
- 2 cups of water for each half cup of pumpkin seeds
- 1/8 cup salt for boiling, plus extra for roasting
- seeds from a large pumpkin
- Vegetable oil (about 2 Tablespoons for a large pumpkin)
- Scoop out the seeds from a large pumpkin. Place seeds in a fine mesh colander and rinse under water to separate out the stringy parts from the seeds.
- Preheat oven to 425 F.
- Bring water, salt and pumpkin seeds to a boil and simmer for 10 minutes. Drain in a colander and pat dry, making sure the seeds do not stick to each other.
- Spread the seeds on an oiled baking sheet, sprinkle with salt to taste and toss to combine.
- Bake for about 20 minutes or until seeds start to lightly brown.
- The yield will vary greatly by the size of the pumpkin.
- You can extend the baking time by a few minutes, if you prefer crunchier, but watch them carefully. They burn easy.
- You need to adjust the oil based on the yield from your pumpkin.