Every year we bring home one or more pumpkins for Halloween, and most years, the guts and seeds end up in the compost. What a waste!
When we made our Star Wars pumpkin diorama the other day, I was determined not to waste the seeds this year. It’s not like it’s that much work, and the kids get a big kick out of roasting their own pumpkin seeds and sharing some with their friends.
If you’ve never made your own roasted pumpkin seeds before, you’ll find it’s remarkably straight forward. Here’s how I do it.
After you’ve scooped out your pumpkin, separate the seeds from the guts. The easiest way to do this is to rinse the seeds in fresh water. The bits of pumpkin come off easily and the seeds float to the top.
Once the seeds are thoroughly cleaned, drain them and spread them out on a cookie sheet for about 24 hours until they’re completely dry. Stir them around once or twice over the day so that both sides of each seed has a chance to dry.
When the seeds are completely dry, toss them with oil, sea salt, and a pinch of garlic powder in a small bowl. I like the subtle sweet flavour of coconut oil, but you can also use melted butter or olive oil if you prefer.
Transfer the seeds back to the cookie sheet and spread them in a single layer. I find it easiest to use the back of a fork to spread the seeds out. Use a little bit of pressure to kind of “squish” the overlapping seeds apart on the sheet.
Roast the seeds for 30-35 minutes at 325 degrees. Every few minutes, stir the seeds on the pan and spread them out again before popping them back in the oven. As you approach the 30 minute mark, it’s a good idea to taste test a seed (or two, or three!) to make sure they’re not burning. Once your seeds are done, they’ll be lightly browned, crispy, and delicious! Add a little more salt and garlic powder if desired and snack away!
Pumpkin seeds pack a lot of nutrition in a little package. They’re full of antioxidants, phosphorus, magnesium, manganese, copper, iron, and zinc. Properly roasted pumpkin seeds can be eaten whole, and the endosperm envelope lining the shell adds an extra source of immune-strengthening zinc, so eat up!
- 1.5 cups raw whole pumpkin seeds, cleaned and dry
- 1 tablespoon liquid coconut oil (can sub melted butter or olive oil)
- pinch sea salt
- pinch garlic powder
- Preheat oven to 325 degrees.
- Toss clean and dry pumpkin seeds with oil, sea salt, and garlic powder.
- Spread in a single layer across a cookie sheet.
- Roast 30-35 minutes, stirring occasionally, until crispy and lightly browned.
- Store in an airtight container.