Now, pumpkin seeds are the anomaly here because in my mind they taste nothing like pumpkins. Even though they; well make pumpkins. Or come from them? Chicken and the egg scenario here, people. Anyways, getting off track. Besides being delicious when roasted, they also bring back sweet memories of roasting them with my mom after carving pumpkins with my sister. This Sunday was a rainy, rainy day- and roasting up some seeds while staying cozy inside just seemed like the right thing to do.
Thus, I present you with the BEST roasted pumpkin seeds ever!!
Some tips for you before we dig into the flavor recipes, we want to give you a quick tutorial for how to roast pumpkin seeds. It’s a breeze.
- First up, obviously, you need some raw pumpkin seeds. You can fish these out from the pumpkin you save them from the pie pumpkins you roasted to make a puree.
- The next step is cleaning the excess pumpkin from the actual seeds. I recommend picking out any big chunks you can and composting them or feeding them to your roving flock of chickens (which is kinda the same thing as composting).
- Once you have the seeds mostly separated, fill up a big bowl of warm water and dunk in the seeds. Use your hand and swirl them around a bit to loosen any pumpkin guts remaining. Then, let the seeds rest for about five minutes or so. In that five minutes, magic happens! The seeds all float, and the remaining pumpkin guts sink.
- Remember to pat it dry with a towel before you put your olive oil and seasoning.
- 1 cup raw pumpkin seeds
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon sea salt
- 1/4 teaspoon paprika