Toasting Pumpkin Seeds: Pan-Roasted, Quick, And Easy!

Pumpkin seeds are a tasty, healthy snack and a great way to make use of the seeds from your Halloween pumpkins. They can be seasoned in a variety of ways, from sweet to savoury, and are easy to make. You can toast or roast them in a pan on your stovetop, or in the oven, and they can be salted or spiced to suit your palate. This is how you do it.

Cleaning pumpkin seeds

Firstly, you will need to separate the seeds from the pumpkin. Cut off the top of the pumpkin and use your hands to scoop out the seeds, along with the gooey pulp and strings. Place all of this into a large bowl and fill it with water. You can also do this directly in your sink if your bowl is not big enough.

The water will help to separate the seeds from the pulp. Use your fingers to gently swirl and rub the seeds in the water, removing any stubborn pieces of pulp. The seeds will float to the top, so you can scoop them out with your hands or a small strainer and place them in a colander. The leftover pulp can be discarded, composted, or fed to animals.

Rinse the seeds under cool running water. They will still feel a little slimy, but this is normal. Spread the seeds out on a cookie sheet or a sheet of parchment paper to dry. Avoid using paper towels, as the seeds will stick to them. Leave them to air-dry overnight, or pat them dry with paper towels if you want to speed up the process.

Once the seeds are completely dry, they are ready for toasting in a pan!

Drying pumpkin seeds

Step 1: Rinse the Pumpkin Seeds

Place the pumpkin seeds in a colander or strainer and rinse them under cold water to remove any pulp or strings that are still attached. You can also use your fingers to gently rub and remove any stubborn pieces of pulp. The seeds will float to the top of the water, making it easy to scoop them out.

Step 2: Drain and Dry the Seeds

After rinsing, drain the pumpkin seeds in a colander. Then, spread them out on a kitchen towel or paper towels and pat them dry. You can also air-dry the seeds overnight. It is important to get the seeds as dry as possible for the best crispness.

Step 3: Optional Soaking (for Extra Salty Seeds)

If you prefer your pumpkin seeds to be extra salty, you can optionally soak them in a salt solution before drying. Prepare a solution of 1/4 cup salt to 2 cups of water and soak the seeds overnight. After soaking, drain the seeds and let them air-dry for an additional day before proceeding to the toasting step.

Step 4: Drizzle with Olive Oil (Optional)

Before toasting the seeds in a pan, you can optionally drizzle them with olive oil to enhance the flavour and crispness. Toss the seeds with enough olive oil to coat them lightly, about 2 teaspoons per cup of seeds.

Step 5: Season with Salt

Generously season the pumpkin seeds with kosher salt or sea salt. You can also add other seasonings of your choice, such as garlic powder, onion powder, cayenne pepper, or your favourite spice blend.

Tips for Drying Pumpkin Seeds:

• Make sure the seeds are completely dry before toasting them in a pan. The drier the seeds are, the crispier they will become during the toasting process.
• If you want extra crispy seeds, leave them to air-dry overnight after patting them with paper towels.
• Boiling the seeds in salted water before drying is optional and may not make a significant difference in the crispness of the seeds.

Boiling pumpkin seeds

Firstly, separate the seeds from the pumpkin's stringy, gooey mess. Rinse the seeds and pulp in a large bowl of water, using your hands to swish the seeds around and remove any large pieces of pumpkin. Drain the water, then rinse the seeds in a colander until no flesh remains.

Next, fill a pot with water and add a generous amount of salt. Bring the water to a boil and add the seeds. Simmer for around 10 minutes. The boiling time can be adjusted to control the amount of salt that permeates the seeds.

After boiling, drain the seeds and pat them dry with a towel. It is important to ensure the seeds are as dry as possible before roasting, as this will help them become crispy.

Seasoning pumpkin seeds

Choosing Your Seasoning:

Before deciding on a seasoning, it is important to consider the flavour profile you want to achieve. Do you prefer sweet, savoury, or spicy flavours? Are you looking for a simple seasoning or something more complex? Some common seasoning options for pumpkin seeds include:

• Salt: A pinch of salt enhances the natural flavour of the pumpkin seeds and brings out their nuttiness.
• Olive oil: Besides adding flavour, olive oil helps to crisp up the seeds.
• Cinnamon and sugar: This combination provides a cosy, sweet fall flavour.
• Spices: You can experiment with spices like za'atar, sumac, Aleppo pepper, paprika, garlic powder, cayenne pepper, or chilli powder. These spices add warmth and a kick to your seeds.
• Herbs: Try using dried or fresh herbs like rosemary, thyme, or Italian seasoning for an herby flavour profile.
• Savoury blends: For a more complex flavour, create a savoury blend using spices like cumin, smoked paprika, curry powder, or herbes de Provence.

Seasoning Techniques:

Once you have selected your seasoning, there are a few techniques to apply them to your pumpkin seeds:

• Tossing: Place your pumpkin seeds in a bowl and drizzle them with olive oil. Add your chosen seasoning and toss the seeds until they are evenly coated.
• Mixing: In a small bowl, mix together your chosen dry seasonings. After roasting the seeds, place them back in the bowl and toss them with the seasoning blend.
• Sprinkling: For a more subtle flavour, simply sprinkle your chosen seasoning over the pumpkin seeds after roasting.

Storing Seasoned Pumpkin Seeds:

Proper storage will ensure that your seasoned pumpkin seeds stay fresh and crispy. Here are some tips:

• Room temperature: Store your seasoned pumpkin seeds in an airtight container at room temperature for up to one month.
• Refrigeration: For extended freshness, store the seeds in an airtight container in the refrigerator for up to three months.
• Freezing: If you want to keep your seasoned pumpkin seeds for even longer, freeze them in an airtight container for up to six months.

Roasting pumpkin seeds

Roasted pumpkin seeds are a fun, healthy, and delicious snack. They are a great way to make use of the pumpkin seeds from your Halloween jack-o'-lantern or from any other squash. With a few simple steps and some seasoning, you can have a tasty snack that can be customised to your liking.

Preparing the Seeds

First, rinse the pumpkin seeds in a colander under cool water to remove any pulp and the sticky, clingy strings. The seeds will float to the top of the water, so simply scoop them into a colander or fine-mesh strainer and give them a final rinse.

Next, dry the seeds. The drier the seeds are, the crispier they will be. You can dry them with paper towels or leave them to air-dry overnight.

Roasting the Seeds

There are a few different methods for roasting pumpkin seeds. You can roast them in an oven, on the stovetop in a skillet or pan, or a combination of the two.

Roasting in the Oven

Preheat your oven to 300-400°F. Transfer the seeds to a sheet tray and drizzle with enough olive oil to coat (about 2 teaspoons per cup of seeds). Toss the seeds to ensure they are evenly coated, then spread them out into a single layer.

Roast the seeds for 30-45 minutes, tossing and rotating the pan every 10 minutes or so, until they are golden brown. If you are adding sweet or savoury seasonings, stir the seasonings together in a small bowl while the seeds roast.

Once the seeds are toasted, remove them from the oven and toss with a dash more olive oil, your chosen seasoning, and a pinch of salt. Return the seeds to the oven and roast for another 3-5 minutes.

Roasting on the Stovetop

Heat a large, heavy-bottomed, dry skillet or pan over medium heat. Add the pumpkin seeds and stir constantly to prevent burning. You can add a drizzle of olive oil and a pinch of salt to the pan at this stage, if desired.

Continue to shake and stir the seeds until they begin to turn golden, pop open, and release their aroma.

Storing the Seeds

Allow the seeds to cool before eating or storing. They can be stored in an airtight container at room temperature for up to three months, in the refrigerator for up to six months, or in the freezer for up to a year.

Frequently asked questions