Tiffany Haney
Pumpkin seeds are a delicious, healthy, and crunchy snack. They are packed with nutrients and can be made in a variety of ways. Whether you're carving pumpkins for Halloween or simply enjoying a seasonal squash, don't throw away those seeds! You can roast them in the oven, toast them in a pan, or boil them first for a crispy treat. This introduction will cover the different methods of preparing pumpkin seeds, with a focus on toasting them in a pan for a quick and easy snack.
Characteristics of toasting pumpkin seeds in a pan
| Characteristics | Values |
|---|---|
| Pan type | Heavy-bottomed skillet |
| Pan temperature | Medium-high heat |
| Preparation | Clean seeds, boil in salted water, dry, add oil and seasoning |
| Cooking time | 5-20 minutes, depending on size |
| Seasoning | Salt, garlic powder, onion powder, cayenne pepper, cinnamon, sugar, curry powder, etc. |
| Storage | Store in an air-tight container |
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What You'll Learn
Cleaning the seeds
First, use a strong metal spoon to scoop the seeds out of the pumpkin. Try to remove as much of the stringy pumpkin pulp as possible. You can use a large metal spoon, an ice cream scoop, or even an electric mixer for this part. Don't worry if some pumpkin flesh sticks to the seeds.
Next, place the seeds in a large bowl of cool water. Soaking the seeds is an effective way to remove any remaining pumpkin flesh. Use your hands to swirl the seeds in the bowl, rubbing them gently to remove any stubborn pieces of pulp. The fibrous strands can be difficult to remove, but running water over them will help to loosen them, making it easier to pull them off. Drain off the excess water.
Once the seeds have been soaked and cleaned, they should be thoroughly dried. Use a clean cloth or kitchen towel to pat the seeds dry. It is important to ensure the seeds are completely dry before storing and toasting.
Some people recommend boiling the seeds in salted water before toasting. This helps the salt to permeate the seeds inside the shells and promotes even cooking. However, this is optional, and you can choose to simply rinse the seeds and pat them dry before toasting.
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Boiling in salted water
Boiling pumpkin seeds in salted water is a recommended step before roasting them in the oven. This helps the salt permeate the seeds inside the shells and cook them more evenly. It also helps clean the seeds and makes them easier to digest.
Firstly, separate the seeds from the pumpkin by scooping them out with your hands and placing them in a bowl of water. The seeds will float to the top, making it easier to remove them. Then, add the seeds to a pot of boiling salted water. You can control the amount of salt in your seeds by adjusting the amount of salt added to the water. Simmer the seeds for around 5-10 minutes.
After boiling, drain the seeds and remove any remaining pumpkin attached to them. Then, dry the seeds thoroughly with a paper towel or tea towel. The seeds do not have to be completely dry, but the drier they are, the crispier they will be after roasting.
Finally, spread the seeds onto a baking sheet and drizzle them with oil. You can use olive oil, coconut oil, walnut oil, or any other oil of your choice. Add a sprinkle of your favourite spice blend, such as harissa, curry powder, pumpkin spice, or chilli powder.
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Drying the seeds
One method is to use a paper towel or tea towel. Spread the seeds out on the towel and lightly pat them dry. You don't need to get them completely dry—just a light pat down will do. The seeds will stick to the towel, but you can simply rub them off with your fingers.
Another method is to use a strainer or colander. Place the seeds in the strainer and remove any excess water. Give the strainer a few shakes to help remove any remaining water.
If you're going to be boiling the seeds before toasting them, you can also dry them after boiling. Drain the boiled seeds in a colander and then spread them out on a clean dishcloth. Pat them dry with another dishcloth or a paper towel. Again, you don't need to get them bone dry, just mostly dry.
Once the seeds are dry, you can proceed to the next step of toasting them in your pan.
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Adding oil and spices
Once you've cleaned your pumpkin seeds, you'll want to dry them thoroughly with paper towels. You can even leave them to air-dry overnight to ensure all the moisture is gone before you cook them.
Now, you can add oil and spices to your pumpkin seeds. Heat a large skillet or pan over medium-high heat and add a drizzle of oil. You can use olive oil, avocado oil, or melted butter. Spread the seeds out over the pan in a single layer and toss them to coat them with the oil.
Next, you can add salt to taste and toss the seeds again. You can also add other spices and seasonings to your liking. Here are some ideas for savoury and sweet combinations:
Savoury
- Za'atar, sumac, and Aleppo pepper
- Italian seasoning and garlic powder
- Cayenne pepper and garlic powder
- Ranch seasoning
- Chili powder
- Curry powder
- Herbes de Provence
- Shawarma blend
- Smoked paprika
- Cumin
Sweet
- Cinnamon and sugar
- Pumpkin spice blend (nutmeg, allspice, and ground ginger)
- Cinnamon and brown sugar
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Roasting in the pan
First, you'll want to clean your seeds. Remove the seeds from the pumpkin, then separate the seeds from the stringy, sticky parts. The best way to do this is to place the seeds in a bowl of cold water and use your hands to break up the mess and remove the remaining pumpkin bits. Drain the seeds in a colander and lightly pat them dry with a paper towel or tea towel. Don't worry about getting them completely dry—just a light pat down will do.
Next, heat a large skillet or pan over medium to medium-high heat. Add a good amount of oil to the pan—you can use olive oil, coconut oil, or a nut oil like walnut. Spread the seeds in a single layer in the pan and toss them with the oil. You can also add a sprinkle of your favourite spice blend at this point. Stir the seeds constantly as they toast, to prevent burning.
The seeds are done when they begin to turn golden, start to pop open, and release their aroma. This should take around 5 minutes, but keep an eye on them to make sure they don't burn. Remove the seeds from the heat and let them cool before tasting. You can sprinkle them with salt or your choice of seasonings before serving.
There are a few variations you can try with this method. Some people like to boil their seeds in salted water for 5-10 minutes before roasting, which helps to clean and season them. You can also skip the boiling step and season the seeds after baking. Additionally, you can leave the seeds unwashed and pan-fry them with the goopy orange bits still attached. The seeds are done when the orange stickies have turned light brown and crisped up.
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Frequently asked questions
First, scoop out the seeds from the pumpkin and remove the large pieces of the orange goop. Wash the seeds in a bowl of cold water to remove the slimy flesh. Drain the seeds and dry them thoroughly.
Toast the pumpkin seeds in a pan for about 5 minutes or until lightly toasted and golden brown.
Heat a large skillet over medium-high heat.
The pumpkin seeds will start to pop and that is okay. They are done when they are lightly browned and have a nutty aroma.
Yes, the shells are edible and contain fiber. However, if you don't like the shells, you can remove them after roasting by biting into the seed and using your teeth to crack the shell.
