Perfectly Roasted Pumpkin Seeds Recipe (Super Easy for Fall)
If you're carving pumpkins this fall, don't waste those seeds! Instead, try this super easy recipe for perfectly roasted pumpkin seeds for a healthy snack!
First, start by preheating the oven to 350 degrees Fahrenheit.
Next, cut the pumpkin in half and remove all the seeds in a large bowl.
You don't need to use just a single pumpkin in this recipe, and you can use multiple at a time if you'd like to.
How to Clean Seeds Before Roasting
Next, place the raw seeds in a strainer or colander. Wash them under cold running water to remove any pulp that may be left on the seeds. If some flesh still remains, that's okay but try to get as much off as possible.
Let the water drain from the seeds and allow them to dry as much as possible using a kitchen towel to lightly tap them. This will help them crisp up even better while they're roasting as any water that's left behind will create steam and moisture in your oven and that's not what we want!
How to Roast Pumpkin Seeds
Now place them onto a baking sheet in a single layer. I usually don't line mine with parchment paper, but you can definitely do so to stay on the safe side if you'd like.
If you prefer your seeds salted, now is the time to add some salt to them. You can check out the variations section below for other ideas.
Place the baking sheet in the preheated oven to 325 F and bake the seeds for 30 minutes, mixing occasionally to prevent the seeds from burning. Then turn the oven off and let the seeds continue roasting for 1 hour or until the seeds are light golden brown and fully roasted.