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Roasting Pumpkin Seeds

If you love to roast the seeds from your pumpkins, try this recipe!

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Total Time: 35-45 minutes

Ingredients:

  • 3 cups pumpkin seeds
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter, melted
  • 3 Tbsp soy sauce
  • salt, optional

Steps:

  1. Preheat oven to 300 degrees F.
  2. Separate seeds from the pumpkin guts. Then pour them into a colander, rinsing well.
  3. Spread the seeds out onto a paper towel. Then pat dry.
  4. Add vegetable oil, melted butter, and soy sauce. Stir to combine.
  5. Spread the seeds out in a single layer on a baking sheet.
  6. Bake for 35-45 minutes, or until crispy and golden brown. Stir every 10 minutes for first 30 minutes, then every 5 minutes for remainder of time to prevent burning.
  7. Remove from the oven and spread out on a paper towel. Pat with additional paper towels to remove excess oil. Salt to taste. Enjoy!
Comment Pin it! Was this helpful? 4

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Tawra Kellam
October 25, 2007

Peter Piper Picked a Profoundly Plump Pumpkin - Now what does he do with it?Try using this versatile squash in many ways.

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Don't waste any of your pumpkin! These seeds can be flavored with whatever spices you like and make a great snack.

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This roasted pumpkin seed recipe works great for almost all winter squash seeds.

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This is a great, healthy, fall snack that the whole family will love!

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Heat oven to 300 degrees F. Remove the seeds from the pumpkins. Discard the pulp. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet.

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I tried something new today and it worked great.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

What's a good recipe for roasting pumpkin seeds?

By lalala... from Port Orchard, WA

Answers

November 2, 20100 found this helpful
Best Answer

The best tip I ever had about roasting pumpkin seeds (I think it was from Cooks Illustrated) was:

NOT TO RINSE THE SEEDS FIRST!

It's ok to take the big gloppy stuff out, but the basic "slime" and the little tiny unformed seeds actually add a lot of flavor to the final seasoned and roasted product.

Don't think of the slippery stuff that most recipes are instructing you to rinse off as some sort of contaminant, but instead, as the all-natural flavor enhancer.

If you are skeptical, try half and half this year and stick the ones you prefer next year.

Just like popcorn, I also suggest trying different seasonings. So far, I have liked the versions I have made using Lowery's seasoning salt, Cavender's Greek seasoning, curry seasoning, and taco seasoning.

Good luck and enjoy.

Reply Was this helpful? Yes
November 2, 20100 found this helpful
Best Answer

We make them every year and this year they turned out the most delicious and we used the simplest method. We rinsed the seeds in water and let them dry out over night. Then tossed them in a bowl with salt and put them on a dry cookie sheet in the oven at 350. No oil, butter or anything. We kept checking them and when they were golden brown took them out and sprinkled them with a little garlic salt. Honestly, the best we've had them!

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Archives

ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

October 29, 2010

Can you tell me how to cook pumpkin seeds?

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October 16, 2009

Clean all membranes off of seeds and rinse in lukewarm water. Spread on cookie sheet that has been oiled. Heat oven to 300 degrees and close oven door.

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