Not sure what to do with the pumpkin seeds you removed for your no bake pumpkin pie? Don’t throw them away just yet because we have a delicious pumpkin seed recipe that’ll blow you away. When it comes to seasoning this healthy snack, it all depends on whether you want them salty, spicy, sweet, or a combination like our sweet and spicy pumpkin seeds.
Tips for Making Our Pumpkin Seed Recipe
This recipe serves a tasty and crunchy finger food that you can munch on for an afternoon pick-me-up. It’s also perfect to serve at Halloween parties or Thanksgiving gatherings. If you’re wondering how to prepare pumpkin seeds, these tips guarantee you a perfect crunchy snack.
- Choose a big pumpkin. Knock on it and check if it sounds almost empty. It would have seeds that are perfect for toasting.
- Throw out the pumpkin fibers. We suggest that you clean them thoroughly and remove the fibers so they won’t end up being chewy once roasted. Read in our CAQ section for more tips on how to avoid having chewy roasted seeds.
- Boil them in salt water to separate the membrane from the seeds which makes them easier to roast. Saltwater also gives an added flavor for when you start roasting them.
This dish makes a good base for making many more complex recipes. For instance, you can use them as a crust for your fish or meat or serve as a garnish to your favorite spicy pumpkin soup. Also, try mixing them in your cookie dough to make them healthier or making a buckwheat granola!
How To Make Roasted Pumpkin Seeds
This easy pumpkin seed recipe makes crunchy and perfectly salty toasted pumpkin seeds for the best fall snacks. Serve them at parties or munch on them for an afternoon treat.
- 4 cups water
- 2 tbsp salt
- 2 cups pumpkin seeds
- 1 tbsp vegetable oil, or melted unsalted butter
Preheat your oven to 200 degrees F.
Rinse pumpkin seeds to remove the stringy fibers. Pat dry with a towel.
In a pot, add in the water and salt, then bring the mixture to a boil.
Add in the pumpkin seeds and allow to boil for 10 minutes.
Drain the saltwater, then spread the pumpkin seeds on a kitchen towel or paper towel to dry.
Transfer the seeds in a bowl, then toss the seeds with oil or melted butter.
Spread them evenly on a large cookie sheet or roasting pan.
Roast the seeds for 45 minutes, making sure to stir occasionally.
Increase the oven temperature to 375 degrees F. Continue baking the seeds for another 5 minutes until they are crispy and golden brown.
Let the seeds cool, then shell for eating.
Season the seeds to your preference and enjoy!
- Sugar: 1g
- Calcium: 15mg
- Calories: 139kcal
- Carbohydrates: 2g
- Fat: 13g
- Fiber: 1g
- Iron: 2mg
- Potassium: 173mg
- Protein: 6g
- Saturated Fat: 4g
- Sodium: 2335mg
- Vitamin C: 1mg
Frequently Asked Questions
Are roasted pumpkin seeds a healthy snack?
Yes. Pumpkin seeds contain fiber and protein which can help with losing weight. Additionally, they contain a lot of antioxidants. They can also help in improving heart health, preventing cancer, and maintaining your blood sugar levels. If you’re after a healthy snack, then this is the best pumpkin seed recipe for you.
Why are my pumpkin seeds chewy?
Aside from making sure that the seeds are free from leftover fibers and membranes, it’s possible that you roasted them in a low oven temperature, hence causing them to turn chewy. In addition, don’t skip soaking them in salt water because it allows you to get rid of the enzymes found in them and it’ll be easier for your body to break them down.
ConclusionNever waste pumpkin seeds again when making Halloween lanterns with this pumpkin seed recipe. Save them for pick-me-up bites or wrap them in a box as a present to your friends.
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