Perfect! Here’s how to make roasted pumpkin seeds with the shells on — straight from your fresh pumpkin 🎃 Crispy, salty, and totally snackable!

Ingredients

  • Seeds scooped from 1 medium pumpkin
  • 1–2 tbsp olive oil (or melted butter/coconut oil)
  • ½–1 tsp sea salt
  • Optional seasonings:
    • Garlic powder
    • Smoked paprika
    • Cinnamon + sugar (for a sweet version)
    • Chili powder or cayenne for heat

InstructionsRoasted Pumpkin Seeds

  1. Scoop and Separate
    • After carving or cutting your pumpkin, scoop out the seeds and pulp.
    • Place in a large bowl of water — the seeds will float.
    • Use your hands to separate them from the stringy pulp.
  2. Rinse and Dry
    • Rinse the seeds in a colander until clean.
    • Pat dry with a towel, then spread on a baking sheet to air-dry for a few hours or overnight (for max crispiness).
      (If you’re in a hurry, dry them as best as you can with paper towels.)
  3. Boil (optional but recommended)
    • Simmer seeds in salted water (1 tbsp salt per 2 cups water) for 10 minutes.
    • Drain and pat dry.
      💡 This step makes the shells crunchier and easier to digest.
  4. Season
    • Toss dry seeds with oil and your chosen seasoning until evenly coated.
  5. Roast
    • Preheat oven to 325°F (165°C).
    • Spread seeds in a single layer on a lined baking sheet.
    • Roast for 25–35 minutes, stirring every 10 minutes, until golden brown and crispy.
    • Taste-test near the end — they can go from toasted to burnt quickly!
  6. Cool and Store
    • Let them cool completely before eating or storing.
    • Store in an airtight jar at room temperature for up to 2 weeks.

Flavour Ideas:

  • 🌶 Spicy: Olive oil + chili powder + lime zest
  • 🍯 Sweet: Coconut oil + cinnamon + maple syrup (roast until lightly caramelized)
  • 🧄 Savoury: Olive oil + garlic powder + rosemary