How To Toast Pumpkin Seeds

Once you have cleaned out your pumpkin to make a jack-o-lantern, save the seeds and try roasting them for a tasty treat. Here’s how to make them…

Quick & Easy Instructions For Toasting Pumpkin Seeds

Remove fiber from seeds; wash and dry them thoroughly. Place in shallow pan (you can drizzle a little salad oil over the seeds if you wish) and salt them well. Roast in hot oven until done, stirring seeds occasionally.

Traditional Method:

Remove fiber from seeds; cover with salted water; bring to a boil, simmer 2 hours. Drain and dry thoroughly on paper. Then spread seeds in shallow pan; coat with oil and some salt; toast in 250-degree oven until golden brown. Stir seeds occasionally.

How To Make Spicy Roasted Pumpkin Seeds

You Can Roast Your Own Pumpkin Seeds Both Hulled And With Their Shells Still On

Scoop out the seeds from pumpkins and turn them into this zesty treat, it’s so easy to do!

Ingredients:

2 cups pumpkin seeds that are washed, patted dry (they can be whole or hulled)

2 tablespoons peanut oil
2 teaspoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon salt

Directions:

• Preheat oven at 250°F.
• Mix the oil and seasonings together then pour over seeds, stir to coat well.
• Spread the seeds in a single layer over a parchment paper covered baking sheet.
• Place in oven and cook for about 1 1/2 hours or until seeds are completely dried, stirring every 15 to 20 minutes to help them cook evenly.
• Remove from heat and allow seeds to cool completely before storing in an airtight container.

Shelf life: up to 1 month if they are refrigerated, approximately 1 week at room temperature.