Roasted Pumpkin Seeds | Alison, Fabulously Flour Free
Alison Needham, A Girl Defloured
Roasting pumpkin seeds is fast, simple, and yields a tasty, healthy snack with a satisfying crunch. These seeds are versatile — enjoy them as an appetizer nibble at Halloween gatherings, sprinkle them on salads, stir them into grain bowls, scatter over soups, or use them as a crunchy topping for pasta dishes. The seasoning below is smoky with a touch of heat, but the method is flexible: swap spices to suit your taste. When you carve pumpkins, save the seeds — they transform from waste into a flavorful, nutritious bite that disappears quickly once guests arrive.
Snack
American
Ingredients
- seeds from one medium pumpkin
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
Instructions
- Scrape the seeds from one medium pumpkin. Separate the seeds from the stringy pulp and membrane — discard the pulpy bits or save them for composting. Place the seeds in a colander and rinse thoroughly under cool running water to remove remaining pumpkin residue.
- Spread the rinsed seeds on a clean dish towel or paper towels and pat them dry. Removing as much moisture as possible helps the seeds roast evenly and become crisp.
- Preheat the oven to 300°F (150°C). Arrange the dried seeds in a single layer on a large rimmed baking sheet. Drizzle with the olive oil and toss so the seeds are coated evenly.
- Sprinkle the seeds with sea salt, smoked paprika, and cayenne pepper. Toss again to distribute the seasonings. Adjust the cayenne to make the mix milder or spicier, depending on your preference.
- Roast the seeds for about 30 minutes, stirring every 10 minutes so they brown uniformly. Watch for a light golden color and a crunchy texture — oven times vary, so check early to prevent burning.
- Remove the tray from the oven and let the seeds cool completely. Once cool, store them in an airtight container at room temperature. They stay crunchy for several days and make an excellent snack or garnish.
pumpkin recipes, pumpkin seeds
Tips: For extra flavor variety try cinnamon and a touch of brown sugar for a sweet version, or toss with za’atar or curry powder for a more savory twist. If you prefer an even crispier seed, increase the oven temperature to 325°F (165°C) and check often — smaller seeds will brown faster. Leftover seeds are great mixed into trail mix, ground into a coarse topping for yogurt, or used as a crunchy coating for fish or chicken.