I roasted two small pie pumpkins this morning to get a head start on tomorrow’s Thanksgiving baking marathon (nothing beats old fashion pumpkin pie). While I scooped out the stringy flesh, I thought about how much I hated wasting the pumpkin seeds. The kids wanted to dry them out and plant them in our yard, but I don’t have a space cleaned up that’s big enough for a small pumpkin patch. (Nor do I have plans to do this anytime soon.) I talked the kids in to making roasted pumpkin seeds.
Separating the seeds from the stringy pulp takes a few minutes but is a bit messy. Once that’s done, I wash the seeds in cold water and let them drain for about 5 minutes. There’s no need to dry them—this happens quickly once the seeds are in the oven. I usually coat a baking sheet with extra virgin olive oil, but any cooking oil should work including the oil sprays.
After the seeds are arranged in a single layer, I roast them for about 30 minutes. Then, I scoop the roasted seeds from the baking sheet and pour them in a bowl before adding sea salt and a small amount of olive oil. I toss the seeds until they are all coated with oil and salt before returning them to the oven for an additional 15-20 minutes.
We like to eat roasted pumpkin seeds while they’re still warm, so I usually let them cool for about 5 minutes after removing them from the oven.
- 1-1/4 teaspoons extra virgin olive oil
- pumpkin seeds
- ½-1 teaspoon sea salt
- Heat oven to 300 degrees. Scoop out stringy pulp and seeds from inside of pumpkin. Remove the seeds from the pulp (discard pulp). Wash seeds with cold water and drain but don't dry.
- Coat baking sheet with 1 teaspoon olive oil. Arrange pumpkin seeds in a single layer. Roast for 30 minutes; remove from the oven.
- In a small bowl, add pumpkin seeds, ¼ teaspoon olive oil, and sea salt. Toss until seeds are coated with oil. Return seeds to baking sheet. Roast for 15-20 minutes, or until seeds are golden brown.