If you’re roasting a pumpkin, the next thing you need to know is how to roast pumpkin seeds! My mom always made roasted pumpkin seeds after we carved pumpkins or made roasted pumpkin puree. Autumn isn’t complete without a few handfuls of these!
This method can be used with any spices you’d like (curry or garam masala would be so good!), but the key to the crunch is to saute the seeds in butter before popping them in the oven.
I learned recently that the green pumpkin seeds, known as pepitas, are actually grown in a completely different type of pumpkin than the ones we grow for roasting and eating.
Let’s start with how to clean pumpkin seeds. Raw pumpkin has enzymes that can irritate sensitive skin, so wear gloves if that’s you. Put the pumpkin pulp in a large bowl, add a few cups of water and squish the pumpkin pulp until the seeds come out. Then, scoop out the seeds, transfer them to a sieve or colander, and rinse. It’s ok to leave some bits of pumpkin pulp on your seeds! Compost the pulp, or if your skin responds well to enzymatic masks, try pureeing it and using it in this pumpkin & honey face mask recipe (but omit the lemon juice!).
How to roast pumpkin seeds
Preheat your oven to 325ºF/160ºC and line a baking sheet with tinfoil. In a nonstick or cast-iron skillet, melt a few tablespoons of butter and let it brown slightly. Then, add your pumpkin seeds and saute until they start to toast around the edges. Toss the seeds in your spice mix, transfer to the baking sheet, and bake for 20 minutes.
Store in an airtight container if there are any seeds leftover! And if you try any interesting flavor combinations, let me know in the comments!Print
Chili Roasted Pumpkin Seeds
Chili powder is one of my favorite spices to use on roasted pumpkin seeds, but you can substitute these spices with curry powder or even make a sweet version with classic pumpkin spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Snack
- 1 cup raw fresh pumpkin seeds
- 2 tbsp butter
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- First, separate pumpkin seeds from the pumpkin pulp and rinse in a colander or sieve. Preheat the oven to 325ºF/160ºC and line a baking sheet with tinfoil. Mix spices and salt together.
- In a cast iron or nonstick skillet, melt butter over medium heat and let it foam and brown just a little bit. Then, add pumpkin seeds and saute for about 5 minutes, or until the pumpkin seeds start to lightly toast.
- Toss pumpkin seeds in spice mix and transfer to baking sheet. Bake for 20 minutes and enjoy! Store in an air-tight container for up to 3 months.