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Planning on carving pumpkins this fall? If so, you will want to save the carved out insides for these super simple savory roasted pumpkin seeds!
These savory roasted pumpkin seeds may become one of your favorite snacks for the fall. We know, your’e probably thinking, you can use those slimy insides of the pumpkin? The answer is YES! If you have never roasted pumpkin seeds, it may sound strange, but trust us, it is a really fun snack!
Growing up, we always loved carving pumpkins for two reasons. One being we got to carve funny faces in the pumpkins we picked each year at the patch. And two, we couldn’t wait to eat the roasted seeds our mom would make. It may sound funny, but we have vivid memories of sitting by the oven waiting to snack on the pumpkin seeds. When they are seasoned right, they taste so delicious.
Super Simple Savory Roasted Pumpkin Seeds
What’s in this Recipe?
Pumpkin Seeds: Fresh pumpkin seeds straight from a fresh carved pumpkin are the only way to go for this recipe! They have the best flavor!
Seasoning Blend: We blended cumin, garlic powder and Maldon Sea Salt to season the pumpkin seeds. Cumin adds a nice warm and savory flavor to these seasoned pumpkin seeds. We love using Flakey Maldon salt because adds a strong salty flavor which means you don’t need to add much!
Olive Oil: We prefer the flavor of olive oil on the roasted pumpkin seeds, but feel free to use what oil you like. Other options we recommend are avocado oil or coconut oil.
How to Make Super Simple Savory Roasted Pumpkin Seeds
First, you want to start by picking out your pumpkin! Whether you are shopping for pumpkins at a patch or buying from your local grocery store, you will want to buy the large round bright orange carving pumpkins.
When you are ready to carve the pumpkin, make sure you have a large bowl handy to dump the insides into. Start by carving a circle around the stem of the pumpkin to get to the insides. When removing the slimy inside sure you check all the inside surfaces for seeds. Remove the slimy orange fibers from the seeds.
After you have carved your pumpkin and removed all the insides, place the seeds in a colander and rinse off. As you rinse the seeds with water, use your hands to remove any extra orange fibers. Running water over the seeds may make it easier to remove.
Once they are cleaned, pat dry and prepare a pan for roasting. Line a rimmed baking sheet with parchment paper. Pour your seeds on the lined baking sheet and spread in a single layer. Drizzle with olive oil and mix around the seeds to make sure all the seeds are coated with oil.
Season the pumpkin seeds by sprinkling some garlic powder, cumin and flaky Maldon salt. Pop in a preheated oven at 350°F for 20-25 minutes until the seeds are turning slightly brown. Careful not to burn. Let them cool for 15 minutes and enjoy warm. Store in an airtight container for 7-10 days.
Super Simple Savory Roasted Pumpkin Seeds
- Total Time: 34 minutes
Ingredients
- 1 large orange carving pumpkin (for the seeds)
- 3 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp flakey maldon salt
Instructions
- First, you want to start by picking out your pumpkin- you will want to buy the large round bright orange carving pumpkins.
- When you are ready to carve the pumpkin, make sure you have a large bowl handy to dump the insides into. Start by carving a circle around the stem of the pumpkin to get to the insides. When removing the slimy inside sure you check all the inside surfaces for seeds. Remove the slimy orange fibers from the seeds.
- Preheat your oven to 350°F. Place the seeds in a colander and rinse off. As you rinse the seeds with water, use your hands to remove any extra orange fibers.
- Pat dry and prepare a pan for roasting. Line a rimmed baking sheet with parchment paper. Pour your seeds on the lined baking sheet and spread in a single layer. Drizzle with olive oil and mix around the seeds to make sure all the seeds are coated with oil.
- Season the pumpkin seeds by sprinkling some garlic powder, cumin and flaky Maldon salt. Pop in a preheated oven for 20-25 minutes until the seeds are turning slightly brown. Careful not to burn.
- Let them cool for 15 minutes and enjoy warm. Store in an airtight container for 7-10 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: healthy snacks, Seasonal
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