Roasted Pumpkin Seeds

5 from 1 vote

Pumpkin seeds are crunchy, nutty, and slightly savory, these roasted seeds are enhanced by your choice of seasonings, offering a delightful mix of flavors that’s perfect for snacking! 🌰✨

We used a local North Carolina spice rub called Bandito dust and we ,made some with chili powder and cumin. We liked them both!

Prep Time20

Cook Time13

Dry/Cool Time10

Total Time43

Servings:

Calories: 181kcal

Equipment

1 Chef's Knife
1 Cutting Board
1 Pot for boiling
1 Baking Tray
1 Spatula
1 Parchment Paper sheet

Ingredients

2 Cups Pumpkin Seeds
5 Tbsp Salt for boiling You can use less if concerned about sodium
1.5 Tsp Dry rub or seasoning of your choice
Salt to taste

Instructions

Cut the pumpkin open
Scoop the seeds out with a large spoon and your fingers
Place all the seeds into a pot (you will have some pulp attached do not worry that mostly is removed during the boiling process)
Cover the seeds with water and add the salt
Boil them for 10 minutes until the pulp is separated from the seeds
Preheat the oven to 400F
Remove with a slotted spoon to some paper towels to dry and cool
Place the seeds into a plastic bag with your spices and mix
Spread out onto a baking pan lined with parchment. Do not place them directly on the baking pan or they will stick and make a mess
Bake for 10 minutes at 400 F and if you like them darker cook for a few more minutes. Seeds burn easily so take care not to over cook.

Notes

For the chili cumin mixture we did 1 Tsp chilli powder and 1/2 tsp of cumin

Don't throw away the rest of the pumpkin .
Roast it and scoop the meat. It can be used right away or frozen for another day.

Nutrition