Roasting Pumpkin Seed, Salty AND Sweet

It is pumpkin season! Halloween is just days away, and that means children (and children at heart) everywhere will be gutting pumpkins to create delightful and frightful Jack-o-lanterns. Whatever you do, don’t just toss your pumpkin guts out. The seeds are yummy!

Maybe you already knew this fact. Maybe you salt your seeds down, roast, and snack away. But let me tell you, it doesn’t just have to be salted pumpkin seeds this year! Oh no my friends, there are many different ways to toast these babies up! Don’t limit yourself to the same old salt.

Heck, after reading this, you might just have to go out and buy a few more pumpkins just so you can go crazy trying the different ways to prepare the seeds. So let’s get started…. go carve your pumpkin and get your seeds….. I’ll wait….

Now that you have your seeds……. you do have some seeds, right? Because your gonna be hungry here in a few! First, you need to clean your seeds. I simply pop them in a bowl of cold water for a few and then rub them between my hands, This makes any left over pumpkin guts (that stringy stuff) come off. No matter which way you go on seasoning your seeds, they all start out the same. Simply coat a cookie sheet with oil and spread your seeds out in a thin layer. Pop that sheet in the over at 300 degrees for about 30 minutes. This helps dry them out and prep them for the seasoning portion of this little adventure.

Seeds just a soaking away

Now here comes the fun part of this little endeavor, the seasoning. Once the 30 minutes are up (keep the oven on) pull your seeds out. Now in the past, we have always done the simple salt version of this season favorite, but this year we decided to spice it up, literally! First, toss your seeds in a bowl with olive oil. Now, put them back on the cookie sheet and pick your seasoning!

Do you like

Italian – Sprinkle some dried, finally crushed oregano and finely grated Parmesan cheese (you can totally cheat with the canned kind *wink*)

BBQ – Sprinkle on ground cumin, brown sugar, and chili powder (chipotle works great)

Tradition – Sprinkle with salt

Dessert – Go sweet with your seeds by sprinkling them with cinnamon and sugar!!

My hubby and country kids were surprised and delighted by the dessert version of our old time favorite. Once you have your seasonings sprinkled on, give the seeds a little toss so both sides get coated. Put as much or as little of the seasonings as you like. Want a strong taste? Then go heavy! Now put your seeds back in the oven for an addition 10-15 minutes. Keep an eye on them, because nobody likes a burnt seed. No matter how much spice you put on it, well, it makes your taste buds sad.

So go crazy, try new flavor combinations! But whatever you do, make sure you save your seeds so you too can find the joy that is dessert pumpkin seeds!!!

We carved our pumpkin outside. Be aware, if you have poultry they WILL attempt to steal your seeds, even if you have already shared some with them. The seeds are a natural de-wormer in poultry, but since I already shared some with them, the scouting party had to be sent away empty beaked.  I think the ducks put her up to it anyway!

**Homestead Tips on Tuesday is a weekly series where we help you learn skills, tips, and trick to help you on your journey of homesteading. Many places post list of things you should/could do as far as homesteading skill, but I feel lists are at times overwhelming and can make people give up before they even start. So every Tuesday I share one thing for you to try or consider. I hope you join us every Tuesday and I would love to hear about your adventures with each weeks topic.**

34 thoughts on “Roasting Pumpkin Seed, Salty AND Sweet

  1. If you don't have a pumpkin sitting around, can you still season and toast the bought seeds? I love pumpkin seeds and these variations sound delicious.Thank you for sharing the recipes and the devious ducks at Make It Monday.

    1. I think the bought seeds are already salted. But if you want to try, just do the olive oil and your seasoning, then pop them in for 10 minutes.

  2. I'm making some pumpkin seeds today. I love how you covered the different flavorings to add to the seeds! Thanks for sharing! 🙂
    Julie@ Sweet and Spicy Monkey

    1. It does seem like if you grew up doing it, you continue to do it for your own family as an adult. I love when folks who didn't grow up with this tradition, try them for the first time. LOL Nothing like surprise and joy 🙂 Thanks for the pin.

  3. I always enjoy pumpkin seeds! Roasting them is so fun after we are done with our pumpkins 🙂
    Visiting from Inspired By Me Mondays; hope to see you again this week!! Rachael @ Diamonds in the Rough

  4. Hey love, thanks for partying with me this week at Live Randomly Simple! So much great content this week! Hope you make it back this week! Party starts 10pm Monday night and runs through Saturday!! Cant wait to see what new goodies you have for us!
    I have tried these a few times. Total FAIL lol. I am going to try your recipe..pinning!
    Have a great week!

    1. We love roasted pumpkin seeds. I've never had sweet ones. I might have to try that this year. Thanks so much for sharing with us at Simple Lives Thursday; hope to see you again this week.

  5. I'd never even thought to make different flavors of pumpkin seeds, especially sweet! What a great idea. 🙂 Thanks for stopping by and sharing this recipe with us – you're featured this week on Five Friday Finds! I'm looking forward to what you share this week. 🙂

  6. I love roasted pumpkin seeds, as well as seeds of other winter squash. I've never experimented with seasonings, though. You have some great ideas here!

  7. Good morning! Just a little note to let you know that this post has been *FEATURED* today on the Art of Home-Making Mondays (at Strangers & Pilgrims on Earth) on our special pumpkin edition. Thank you for sharing with us! 🙂

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