Roasted Pumpkin Seeds

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Trying to use every bit of pumpkin this season, including the seeds! These Roasted Pumpkin Seeds are so crispy and delicious – they make a wonderful fall snack.

This season was my first time ever buying a whole sugar pumpkin and to my surprise, they yield so much food! Between the seeds and the pumpkin puree, I’ve made at-least five different dishes and I can’t wait to share them!

These roasted pumpkin seeds were by far the easiest to make though because they required only two ingredients: olive oil and Tony Chachere’s Creole Seasoning.

Preparing to Roast the Pumpkin Seeds

These are quick to make but you’ll need some time to prepare them. To extract the seeds, I sliced a sugar pumpkin in half and just scraped the guts out with a spoon. From the guts of the pumpkin you should be able to easily pick out the seeds.

Once extracted, put the seeds in a colander and rinse them thoroughly. Then leave the seeds on the counter in a bowl of water, or refrigerate the bowl of seeds in water, overnight.

To Boil the Seeds or Not?

100% boil those seeds! This helps them get EXTRA crispy during the roasting. It also softens the otherwise chewy center of the pumpkin seed. DO NOT SKIP THIS STEP!

Print Recipe

Roasted Pumpkin Seeds

Crispy roasted pumpkin seeds - so crispy you could eat them whole!

Prep Time40 mins

Cook Time20 mins

Course: Snack

Keyword: pumpkin seeds, roasted

Servings: 2 people

Ingredients

• 1 Sugar Pumpkin
• 2 tbsp Olive Oil
• Sprinkle of Tony Chachere's Creole Seasoning

Instructions

• Slice your sugar pumpkin open and scrap the pumpkins guts out. Pick the seeds out of the guts and place in a colander.
• Rinse the seeds off thoroughly, then add them to a bowl filled with water. Let them sit in the bowl for 30 minutes or refrigerate and let them sit overnight.
• After soaking, boil a pot of water. Place seeds in the boiling water for ten minutes, then remove.
• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Toss the seeds with the olive and seasoning. Scatter over the baking sheet and place in the oven.
• Bake for 20-30 minutes, checking every ten minutes because all ovens are different and cooking time may vary!
• Once seeds are completely cooled, place them in a mason jar and store in a cool dry area.

Notes

• I have not tried this without boiling the seeds. I highly recommend sticking to the recipe to get them good and crispy.