Traditional Roasted Pumpkin Seeds

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Ah, roasted pumpkin seeds — a classic autumn treat that’s both crunchy and savory. Perfect for when you've just carved up a jack-o'-lantern and need something to snack on while you admire your handiwork. This recipe keeps things simple yet flavorful, making it a go-to seasonal favorite.

Ingredients for Traditional Roasted Pumpkin Seeds

Pumpkin seeds are the star of the show. These little gems are packed with nutrients and become wonderfully crispy when roasted. Olive oil helps the seasonings stick to the seeds and promotes even roasting. Sea salt enhances the natural flavors and provides that essential salty kick. Garlic powder adds depth and a subtle, savory note. Finally, paprika gives a mild heat and a lovely color to the finished product.

Tips & Tricks

  • Dry your seeds thoroughly after rinsing for the best crunch.
  • Feel free to adjust the spices to your liking — a pinch of cayenne can add a nice kick!
  • Use parchment paper on your baking sheet for easy clean-up.

Serving Suggestions

Roasted pumpkin seeds make a fantastic snack on their own. They’re also great sprinkled over salads for added crunch or as a garnish for creamy soups like butternut squash or tomato bisque. If you're feeling adventurous, toss them into a homemade trail mix for an extra layer of flavor and texture.

Frequently Asked Questions

Can I use seeds from any type of pumpkin?
Yes, any pumpkin seeds will work, but those from larger pumpkins are easier to handle and clean.
How long will the roasted seeds keep?
Store them in an airtight container at room temperature, and they should stay fresh for 1-2 weeks.
Can I roast the seeds without oil?
While you can, oil helps the seasonings stick and promotes better roasting.

Traditional Roasted Pumpkin Seeds Recipe Walkthrough

First things first, preheat your oven to 300°F (150°C). This temperature is gentle enough to ensure even roasting without burning your seeds. While the oven heats up, give your pumpkin seeds a good rinse under cold water. This helps remove any clinging pumpkin flesh. Once clean, pat them dry thoroughly with a towel. Moist seeds won’t roast properly, so don’t rush this step.

Next, grab a mixing bowl and toss in your dry seeds. Add the olive oil, sea salt, garlic powder, and paprika. Mix everything together until the seeds are well coated. Spread them out in a single layer on a baking sheet. It’s important they don’t overlap too much, as this helps them cook evenly.

Pop the sheet in your preheated oven. Roast the seeds for about 35 to 45 minutes. Keep an eye on them, stirring every 10-15 minutes to ensure even browning. You’ll know they’re done when they turn a golden brown and are wonderfully crispy.

Finally, remove them from the oven and let them cool on the sheet. They’ll continue to crisp up as they cool down, so don’t worry if they seem a bit soft when first out of the oven.

Why You'll Love This Recipe

  • Easy to make with only a handful of ingredients.
  • A great way to avoid waste by using leftover pumpkin parts.
  • Customizable with spices to suit your taste buds.
  • Perfect balance of salty and savory with a hint of spice.

Ingredients

1 cup raw pumpkin seeds
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Step-by-step Instructions

1. Preheat your oven to 300°F (150°C).
2. Rinse the pumpkin seeds thoroughly to remove any pumpkin flesh and pat them dry with a towel.
3. In a mixing bowl, combine the dry pumpkin seeds with olive oil, sea salt, garlic powder, and paprika.
4. Spread the seasoned seeds in a single layer on a baking sheet.
5. Roast in the preheated oven for 35-45 minutes, stirring occasionally, until the seeds are golden brown and crispy.
6. Remove from oven and let cool before serving.

Ratings and Comments

Thank you for your rating!