Go Back
Print
Roast Your Own Pumpkin Seeds
Author: Crabby Housewife
Ingredients
  • 1 large ripe pumpkin
  • Knife to cut top off
  • Large spoon to scoop inside out
  • Colander
  • Olive oil
  • Salt
  • Water
  • Sheet of parchment paper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut the top off the pumpkin, where the stem is.
  3. Scoop out insides with a big spoon. Metal seems to work best.
  4. Place the guts inside a colander and run water over it until the seeds are free of the pulp. I find that a mesh strainer works best for this.
  5. Set a pot of water to boil on the stove with about four cups of water. *Note below
  6. Add 2-3 Tablespoons of salt.
  7. Bring to a boil and then reduce to a simmer for about 8-10 minutes.
  8. Drain the water from the seeds
  9. Toss the seeds in about 1 Tablespoon of olive oil (can sub Canola, which I think tastes better).
  10. Place parchment paper on a large baking sheet and spread the seeds out in a single layer.
  11. Salt the seeds and place on upper rack.
  12. Bake for about 8-10 minutes or until seeds turn a golden brown.
  13. Allow to cool completely.
Recipe Notes

*If you have more than about a cup of pumpkin seeds, you'll want to use more water and salt when boiling and more salt when roasting.