Marianne Martinez
Pumpkin seeds are a tasty and healthy snack, and there are several ways to prepare them. You can roast them in the oven, fry them in a pan, or even use a microwave. If you're frying them, you'll need to use a skillet or frying pan, and heat it to a medium temperature with some oil or butter. Add the seeds and stir frequently until they're golden brown and slightly puffed—this should take around 15 minutes. You can also boil the seeds in salted water before frying them, to get the salt inside the shells. If you're roasting them, toss the seeds in oil and spread them on a baking sheet. Bake at around 300-400°F for 35-45 minutes, or until golden brown.
| Characteristics | Values |
|---|---|
| Pumpkin seed types | Baking pumpkins, carving pumpkins |
| Pan type | Non-stick skillet |
| Heat | Medium |
| Oil | Olive oil, vegetable oil |
| Butter | Yes |
| Seasoning | Salt, pepper, garlic salt, cumin, paprika, celery salt, ground cinnamon, ginger, cloves, olive oil, herbs, spices, Parmesan cheese, cocoa, nutmeg, honey, maple syrup |
| Time | 5-20 minutes |
| Storage | Airtight container at room temperature for up to three months, refrigerated for up to six months, or frozen for up to a year |
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What You'll Learn
Pumpkin seed preparation
Pumpkin seeds can be prepared in a frying pan on a stovetop. This method can produce an extra-crispy snack, with the hot skillet puffing up the seeds and browning them.
Firstly, remove the seeds from the pumpkin. It can be easiest to use an ice cream scoop to do this. Rinse the seeds under cold water to remove any residual pumpkin bits, such as pulp, that may remain attached. Drain the seeds in a colander and pat them dry with a kitchen towel.
Next, place a skillet on a stovetop set to medium heat. Heat the skillet for a few minutes until it feels hot. Add some oil or butter to the pan. You can use olive oil or vegetable oil, or a combination of oil and butter. Spread the oil or butter across the inside bottom of the heated skillet with a pastry brush.
Now, place the pumpkin seeds into the pan. Stir the seeds around in the skillet with a spoon or spatula continuously until they expand, puff up, and start to brown. This should take around 15-18 minutes. You can add salt to the pan at this stage and cook for a further 30 seconds, or you can transfer the seeds to a bowl and toss them with seasonings. Seasonings can include salt, pepper, garlic salt, cumin, paprika, celery salt, ground cinnamon, ginger, cloves, or a drizzle of olive oil.
Finally, allow the seeds to cool before serving or storing. Stored in an airtight container, pumpkin seeds can be kept at room temperature for up to three months, refrigerated for up to six months, or frozen for up to a year.
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Frying pan setup
Firstly, gather your ingredients. You will need pumpkin seeds, oil or butter, and salt or other seasonings of your choice. You can also boil the seeds in salted water before frying to get the salt on the inside of the seeds.
Next, rinse the pumpkin seeds in a colander under cold water to remove any residual pumpkin flesh and separate the seeds. Drain the seeds and place them on a kitchen towel. Top with another towel and pat dry.
Now, place a skillet or frying pan on a stovetop and set it to medium heat. Heat the pan for a few minutes until it feels hot. Add butter or oil to the pan. You can use olive oil or vegetable oil, or a combination of butter and olive oil. Use a pastry brush to brush the oil across the inside bottom of the heated skillet.
Finally, add the pumpkin seeds to the pan. Stir the seeds continuously with a spoon or spatula until they are toasted, puffed, and golden brown. This should take around 8 to 20 minutes, depending on the size of the seeds.
Once the seeds are toasted, place them in a bowl and add your chosen seasonings. Toss the seeds in the bowl to ensure they are evenly coated. Allow the seeds to cool before serving.
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Frying the seeds
Firstly, separate the seeds from the pumpkin by scooping them out with an ice cream scoop or similar. Rinse the seeds in a colander under cold water to remove the pulp and any remaining pumpkin bits. Drain well.
Next, dry the seeds. Spread them out in a single layer on a kitchen towel and top with another towel. Rub to dry. The seeds will still feel slightly wet.
Now you can fry the seeds. Heat a nonstick skillet on medium heat. Add butter and/or olive oil. When the butter has melted, add the pumpkin seeds. Stir or toss the seeds frequently until they are golden brown and slightly puffed. This should take 8-20 minutes depending on the size of the seeds.
Once the seeds are toasted, add salt to taste and any other seasonings you like. You can also add sweet or savoury seasonings before roasting, tossing the seeds in oil first.
Allow the seeds to cool before serving.
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Seasoning options
Pumpkin seeds can be seasoned in a variety of ways, depending on whether you want a sweet or savoury flavour.
If you're after a savoury snack, you could try tossing your pumpkin seeds with salt, pepper, garlic salt, cumin, paprika, celery salt, olive oil, or a mixture of spices. You could also add herbs and spices to your seeds before roasting them in the oven, or even some Parmesan cheese.
For a sweeter option, you could try adding cocoa, cinnamon, nutmeg, honey, or maple syrup.
You can also simmer your pumpkin seeds in salted water before roasting them, which helps to clean and season them.
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Storage and serving
To store roasted pumpkin seeds, first let them cool completely. Then, transfer the seeds to an airtight container or storage bag. If you're looking for an eco-friendly alternative to plastic Ziploc bags, you can use Stasher bags, which are made from reusable silicone.
To store raw pumpkin seeds, you must dry them in the oven or a dehydrator before placing them in an airtight container or bag. To dry the seeds, rinse them under cold water to remove the pulp, then drain them in a colander. Spread the seeds in a single layer on a dish towel or paper towel and pat them dry to remove any excess moisture. Transfer the cleaned seeds to a sheet tray and bake them at 250°F for one hour until they're crispy.
Roasted pumpkin seeds can be seasoned simply with salt or a combination of brown sugar, balsamic vinegar, vanilla extract, paprika, garlic powder, maple syrup, or black pepper.
Pumpkin seeds can be enjoyed as a snack or added to bread. They can also be mixed with hummus or sprinkled on top of roasted carrots.
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Frequently asked questions
Rinse the seeds in cold water to remove any pulp and then dry them with a kitchen towel. Heat oil and/or butter in a non-stick skillet over medium heat. Add the seeds and sprinkle with salt and pepper or any other seasoning of your choice. Stir continuously until they are toasted and slightly browned.
It should take around 15-20 minutes to fry pumpkin seeds in a pan. Keep a close eye on them to make sure they don't get over-toasted.
You can season your pumpkin seeds with salt, pepper, garlic salt, cumin, paprika, cinnamon, nutmeg, honey, maple syrup, herbs, or any other spices of your choice.
