Toasted pumpkin seeds are totally autumn yuminess. And, I’m totally not allergic to them. Yay!
I keep the seasons simple: salt and pepper. But you can totally shake it up with cajun seasoning or oregano or make them sweet with cinnamon and sugar. I’m all about the classic savory. So, butter, salt and peppa it is. My style lets the true pumpkin seed shine.
Your pumpkin may yield just a cup of seeds or way more, I’m giving you the measurements for 2 cups of seeds. I feel like when we rock out two gigantic pumpkins, we usually get about 4 cups of seeds.
Roasted Pumpkin Seeds
Course: Appetizers, SnacksCuisine: AmericanDifficulty: Medium6
servings30
minutes45
minutes8-24
hoursIngredients
Fresh pumpkin seeds from hollowed out pumpkins, 2 large pumpkins should yield about 2-4 cups of seeds
Unsalted butter, 1 Tbsp. per cup of seeds
1/2 tsp. salt, or more if desired (for 2 cups of seeds)
Black pepper, per taste
Directions
- Carve your pumpkins as desired. Using a big spoon and your hands, dig out the pumpkin seeds.
- Place seeds in a colander and rinse off under cold water, removing pulp.
- Spread out pumpkin seeds on a paper-towel lined baking sheet to dry out for at least 8 hours but preferably overnight.
- When ready to roast, preheat oven to 325 degrees Fahrenheit. Melt butter in a small saucepan over gentle heat on a stove top or in a microwave safe bowl in the microwave.
- Remove seeds from towels. Toss melted butter with dried seeds on a baking sheet. Use 2 Tbsp. of butter per 2 cups of seeds. Sprinkle with salt and fresh black pepper. (Use 1/2 tsp. salt and pepper for 2 cups of seeds.)
- Bake for 45 to 60 minutes. Keep a close eye on the oven! Remove the baking sheet every 15 to 20 minutes and toss the seeds with a big spoon.
- Toasted seeds should be a gorgeous auburn color. The texture should be crunchy and delicate. They will smell very toasty and dare I say it, nutty.
