Thread: How do you roast your pumpkin seeds?

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Let's share some pumpkin seed recipes
For mine, I don't follow an actual recipe. But here's what I do:

-First of all, I do not wash the seeds! I know many people do, but my mom never washed them, so I don't either Of course, I seperate the seeds from the pumpkin guts and get as much of the gunk off as I can.
-I line a baking sheet with parchment paper so the seeds won't stick. This is something my mom never did, but I find it to be much better.
-Spread the seeds out on the pan and let it dry out overnight. This also something mom never did, but I tried it one year and the seeds came out more crunchy Plus it helps the ingridients to stick better.

For the amount of seeds shown below:
-Put the seeds in a bowl and mix with 4-6 finely chopped garlic cloves OR 1-1&1/2 tsps. of garlic powder, about 2 tbsps. of pimenta de moida (which is Portuguese crushed red peppers - wet, not dry) and salt to taste, but not too much as the pimenta de moida has salt too.
-Once mixed, spread the seeds back onto the parchment lined pan and bake in a 350 degree oven.
-Can't say for sure how long they take to roast because I've never actually timed it And it also depends on how many seeds are in the pan. But if I had to say, for this amount, it probably took about an hour.
-I stir the seeds every 15 minutes or so to ensure that they're all getting nice and crisp. Once they start getting a dark golden color, I test one and if they're crisp, then they're done!

Here's a pic of what they look like before baking. Unfortunately, I didn't get a pic of the finished product But I'll make sure to this year!


P.S. These are so good with beer!

Wow, that sounds yummy and a lot more involved than what we do. I just rinse the seeds and get all of the gunk off them. Put them in a single layer in a cookie sheet with a raised edge. Add enough water until they just float. Liberally add salt. And bake at somewhere between 325 and 375 until they are done. I usually stir and resalt at least once and it tends to happen at that point when the water is gone but the seeds are still a little damp.

And, dam you for starting this thread - now I desperately want some pumpkins seeds!

LOL I sowwie! I could go for some myself
That's an interesting way of roasting seeds! Very simple but I bet they're delish

I've never roasted pumpkin seeds myself, but I remember eating them in grade school. They were delicious, wish I had some now.

Yummy. I can't wait to toast some seeds!
I usually just put all mine in a strainer, rinse them slightly to get excess gunk off, throw 'em on a lightly greased baking sheet lined with tin foil, salt 'em and bake.
I like them crunchy though so I bake them at a low temperature for about 20 minutes to dry them out a little (about 325 degrees) then I crank the oven to 375-400 until they're nice and golden brown and crunchy. They turn out so good other people ask me to bake their seeds for them. Crazy! It's not that hard! lol

I tried seasoning them before with allspice, etc, from recipes but just didn't like them like good old plain ones with salt. However, MissMandy's recipe sounds awesome!
One year I made parmesan and black pepper seeds. They were different, that's for sure LOL, but no too bad...

And now I want seeds so bad.

I love my spicy seeds, but I really do have to try and roast them with just salt! Think I'll do a small test batch this year

I LOVE roasted pumpkin seeds! This is one of the huge reasons I even do a jack-o-lantern (or two, or three if I can!) The store bought pumpkin seeds are awful but homemade ones are great.

I wash the seeds thoroughly, then put them in a baggie with salt and water and let them soak overnight.
Then I drain off the water, pat them dry with paper towels, toss them with some oil and salt and spread them out on baking sheets. I make sure they are only in one layer and that they're not too crowded on the sheet because that ensures they will all crisp up well (if they're pressed against another seed they often end up chewy.) Then I preheat the oven to between 350-400, and put them in. I stir them around often when they're cooking, and try one after about 20 minutes to see if they're done. I can't remember how long they usually take.

I know some people will shell the seeds when they eat them, but when I make it that way they are so crunchy and yummy with the shells on (plus the shell is where the salt is) you don't need to peel the shells off.

I love pumkin seeds but I don't have the best luck when I make them. I clean them then toss them in a little oil and salt and then roast them in the oven until golden. Most of the time they are too crispy to shell so we just eat them whole but the edges are tough and not really edible. Do you have any suggestions on what I could do differently?

I always eat the shells too. What temp are you roasting them at, Tippy?

I always take a few seeds out to try before turning off the oven. If the shells are still chewy, I leave them in a little longer.

I also think the soaking overnight helps, as it softens the shell first so it doesn't end up as chewy (they also taste better if soaked!)