Roasted Pumpkin Seeds

These roasted pumpkin seeds are crunchy and so delicious! You can use the seeds from a pie pumpkin (baking pumpkin) or carving pumpkin in this recipe. They're so delicious seasoned simply with salt, or try one of the flavor variations below!

📝 Ingredients

• 1 cup raw pumpkin seeds
• 2 teaspoons olive oil
• 1/2 teaspoon coarse kosher salt (or to taste)
• chili powder
• salt and black pepper
• granulated sugar and ground cinnamon
• pumpkin pie spice
• curry powder
• Cajun seasoning

👨‍🍳 Instructions

1. 1--- Clean the pumpkin seeds ---
2. 2Remove any large pieces of pumpkin pulp from the seeds. Place the seeds in a large bowl and run cool water over them until the bowl is full of water. Then, use your hands to separate the remaining pumpkin pulp from the seeds.
3. 3Let the seeds rest in the bowl for a few minutes. The pulp will sink and the pumpkin seeds will float so that they are easy to separate.
4. 4Remove the seeds to a clean, dry kitchen towel (or paper towels) and pat dry. Leave the seeds to air dry for about 1 hour, if time permits.
5. 5--- Roast the pumpkin seeds ---
6. 6Preheat oven to 350° F. Line a rimmed baking sheet with a piece of parchment paper.
7. 7Place the clean, dry pumpkin seeds in a bowl. Drizzle the seeds with olive oil and sprinkle with kosher salt. Stir to evenly coat the seeds with the salt and oil.
8. 8Lay the pumpkin seeds out in a single layer on the baking sheet.
9. 9Bake pumpkin seeds for 20-28 minutes, stirring them every 5 minutes to help them cook evenly. They are done when they are lightly browned and crunchy.
10. 10Optional: Toss the warm seeds with your desired seasonings. (They're also delicious as is, with just the salt as seasoning.)