While Halloween has now passed, it’s not too late to buy a pumpkin on sale and make good use of those big delicious pumpkin seeds!
I never even considered roasting the seeds until this year, and it only occurred to me while Mia and I were taking all the pumpkin guts (pulp) out of her pumpkin.
It’s worth it too! I not only made use of the pumpkin seeds from our pumpkin at home, but I also took the ones from my sister’s pumpkin while helping my niece carve it out.
Here are the steps I followed...and if not this year, then definitely consider it for next year;)
Step 1. Preheat the oven to 325 degrees F
Step 2. Place the seeds with pulp in a large bowl and fill with water. I do this instead of letting the water run continuously- I just feel guilty and don’t want to waste water if I don’t have to. The water in the bowl helps make the separation of the pulp from the seeds much easier.
Step 3. Place the clean seeds in a colander. Once all the seeds are transferred over, shake it to dry the seeds as much as you can.
Step 4. Then place the seeds in an even spread out layer onto a baking tray with parchment paper, and then put into the oven for 30 minutes to roast. This will help further dry out the pumpkin seeds, but keep an eye on them because you don’t want to risk burning them.
Step 5. Remove the tray and place the seeds in a clean bowl where you will add whatever spices or flavour you choose. I personally really liked mixing olive oil with cinnamon and coconut sugar 😋. There are a ton of recipes out there but this combination was my favourite by far!
Step 6. Put the flavoured seeds back into the oven for another 20 or so minutes.
Step 7. Let cool and enjoy! Nom nom nom.