After carving those Halloween jack-o’-lanterns or roasting a whole pumpkin, don’t toss out those seeds! Making Toasted Pumpkin Seeds is a simple and delicious way to make the most of this fall favorite, creating a healthy snack for kids that’s packed with flavor.
Table of Contents
Why I Love This Recipe
- Easy to Make: Toasting pumpkin seeds is super easy—just a few simple steps for a crunchy, golden snack!
- Healthy and Nutritious: Pumpkin seeds are packed with nutrients like fiber, magnesium, and healthy fats, making them a guilt-free treat!
- Nut-Free School Treat: We love this Toasted Pumpkin Seeds recipe because it’s perfect for kids that go to a nut-free school. Send them as a healthy snack or add to a lunch box for a crunchy treat!
- Less Food Waste: If you’re already roasting a whole pumpkin or carving jack-o’-lanterns, toasting the seeds is a great way to reduce food waste and make something tasty at the same time. You can use the pumpkin purée in these Easy Pumpkin Recipes!
The Ingredients
- Pumpkin Seeds: Whether you’re using fresh seeds from a whole roasted pumpkin or your jack-o’-lantern carving, make sure to clean and dry them thoroughly before toasting. You can also use pepitas, which are hulled pumpkin seeds found in most grocery stores.
- Cooking Oil Spray: Helps the seeds get that nice crispy texture. A generous coating will ensure they roast evenly.
- Sea Salt or Seasonings: Salt is classic, but you can also experiment with different seasonings—cinnamon sugar, smoked paprika, or chili powder are great options!
Variations and Substitutions
- Pepitas Instead of Pumpkin Seeds: No pumpkins around? No problem! Grab some store-bought pepitas and follow the same toasting method for a quick and easy snack.
- Flavor Boosters: While salt is simple and delicious, feel free to spice things up with garlic powder, cinnamon, or even a little cayenne if you like some heat. Or simply toss the seeds in a tablespoon or so of soy sauce, tamari or liquid aminos then roast!
- Sweet Twist: Want something sweet? Toss your seeds in a mix of cinnamon and sugar before toasting or make these Maple Roast Pumpkin Seeds for a fun fall treat!
How to Make Toasted Pumpkin Seeds
Step 1: Preheat the oven to 400°F. Then, after scooping your seeds from the pumpkin, rinse them well to remove the stringy pulp. Pat them dry thoroughly using a towel
Step 2: Spray a cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
Step 3: Bake for 10 minutes. Stir the seeds and cook another 10-15 minutes or until golden and crispy.
Tips and Tricks
- Dry Thoroughly: The drier your seeds, the crispier they’ll turn out! If they’re still damp, they’ll steam instead of toast.
- Customize Your Seasoning: Don’t limit yourself! My kids love when I toss the seeds in a little soy sauce before I roast them. Feel free to experiment! Try different seasonings like garlic powder, curry powder, or even cinnamon sugar for a sweet twist.
- Keep an Eye Out: Make sure to keep an eye on your pumpkin seeds in the last few minutes of cooking so they don’t burn. Every oven is different.
- Store for Later: Toasted pumpkin seeds will stay fresh in an airtight container for up to a week, so make a big batch and snack on them all week long.
FAQs
Yes! Pepitas (hulled pumpkin seeds) work great for this recipe. Just follow the same toasting steps, but they may need less time in the oven since they’re already hulled.
Yes, removing the pulp is important to ensure your seeds get crispy when toasted. Rinse them in a colander, and be sure to dry them really well before roasting.
Get creative! Garlic powder, smoked paprika, chili powder, cinnamon, pumpkin pie spice or even a little sugar can add a fun twist to your toasted pumpkin seeds.
More Pumpkin Recipes
Toasted pumpkin seeds are one of our family’s favorite snacks. They’re easy to make, super customizable and nutritious! No need to wear a costume to enjoy this snack, these toasted pumpkin seeds are a treat year round. Let me know what you think of this recipe by leaving a comment and rating below!
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Toasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds or pepitas
- cooking oil or spray
- sea salt, to taste
Instructions
- Preheat oven to 400°F.
- Spray a cookie sheet with a thick coating of cooking oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
- Bake for 10 minutes.
- Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn).
- Cool and serve.
Notes
- Dry Thoroughly: The drier your seeds, the crispier they’ll turn out! If they’re still damp, they’ll steam instead of toast.
- Customize Your Seasoning: Don’t limit yourself! My kids love when I toss the seeds in a little soy sauce before I roast them. Feel free to experiment! Try different seasonings like garlic powder, curry powder, or even cinnamon sugar for a sweet twist.
- Keep an Eye Out: Make sure to keep an eye on your pumpkin seeds in the last few minutes of cooking so they don’t burn. Pepitas may take less time since they’re already hulled.
- Store for Later: Toasted pumpkin seeds will stay fresh in an airtight container for up to a week, so make a big batch and snack on them all week long.
Also, if anyone is Gluten Free out there you can use Tamari. Tastes just like soy sauce without the wheat!
great idea for nut-free schools