I love saving the seeds after carving pumpkins and then roasting them. This year they turned out the best ever! I’ve been snacking on them all week. I’m ready to run out and get more pumpkins just so I can do it all over again and try different flavors!
The secret to making them come out right is to soak them in the spices overnight. It’s the one thing I did differently and it made all the difference.
Roasting Pumpkin Seeds
- Rinse pumpkin goo off seeds.
- Add seasonings – I used a big dash of garlic salt, a sprinkle of white pepper and a little bit of steak seasoning from Omaha Steaks.
- Cover bowl with plastic wrap or lid and let it sit in the fridge overnight.
- The next day take them out, mix in 1 tsp of melted butter and spread on a foil lined pan.
- Set oven to 350 degrees and put pan on an upper shelf.
- Check them after 30 min. If they aren’t ready, stir them around a bit if you can. If they stick to the foil then just let them stay put. Put them back in for 10 more minutes.
After I gave them the extra 10 minutes, I peeked in the oven and was greeted by the sight of perfectly roasted pumpkin seeds! They had toasted up a nice brown and looked really crispy. After letting them cool for a moment I was able to confirm, yes, they were crispy and delicious!
If you have a favorite seed recipe, tip or seasoning mix, I’d love to hear about it. Our carved pumpkins already rotted in the Florida heat, so I’ll be getting some more pumpkins soon and I want to try out a few different flavor mixes!