Roasted Pumpkin Seeds are a fall staple in my house and they will be in yours as well. This is a spiced and savory recipe that takes minimal prep time and the rest of the time they’re baking in the oven.
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Roasted Pumpkin Seeds
Yippee! I am glad you made it over here for my Roasted Pumpkin Seeds recipe. I get sad seeing pulpy pumpkin seeds go to waste after the grand craving of the pumpkins.
Whether you call them roasted or baked pumpkin seeds, they are amazingly delicious. The actual seed doesn’t hold much flavor, but they do have a unique texture and are a blank slate for so many different spice blends.
Today I’m sharing a basic zesty and salty pumpkin seed seasoning that is easy to customize and also totally crave worthy.
Pumpkin Seed Benefits
Truth is, these bad boys are delicious and nutritious. This is the best pumpkin seed recipe ever.
So what are the health benefits of pumpkin seeds?
- High in fiber
- Contain magnesium and zinc
- Linked to improving prostate health, diabetes and inflammation
- A low calorie food
- A low fat food
Storage & Freezing
They don’t need to be refrigerated, so you can carry them around with you as a snack. They are also excellent for incorporating into recipes like topping a salad or pasta dish.
They can be stored at room temperature for up to a week, but good luck getting them to last that long!
Pumpkin seeds can be frozen for up to 3 months in an airtight plastic bag or container.
Pumpkin Seeds vs. Pepitas
You might also be wondering what the difference is between these big pumpkin seeds and the smallish green pumpkin seeds commonly known as pepitas.
Well, they both come from a pumpkin, but different types of pumpkins. Oilseed or Styrian pumpkins grow seeds without a hull (the large white exterior) and instead the shells turn green.
If you were to break open a regular large white pumpkin seed, there would be a tiny seed inside, but it won’t be green.
Try pepitas on everything from salads to desserts, like my Pumpkin Cheesecake (I love the salty and sweet). I like salty snacks, so I try to make my healthy snacks, like kale chips and roasted pumpkin seeds into the flavor I crave.
How to Make Roast Pumpkin Seeds
So now are you wondering how to bake pumpkin seeds? It is really quite easy, just take some butter and seasoning and roast.
PRO TIP: Spread the seeds in an even single layer to make sure they cook evenly.
I like to leave a little of the pulp on there to add flavor, but hubby prefers them to be rinsed. Your choice.
Even if you aren’t carving pumpkins or making pumpkin puree to get your own seeds, you can easily buy pumpkin seeds at the store. You can even toss them in pumpkin pie spice for a sweet treat!.
More pumpkin recipes:
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Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds
- 2 tablespoons butter melted
- 1 tablespoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Pinch ground red pepper
Instructions
- Preheat oven to 300 degrees and cover a rimmed baking sheet with aluminum foil.
- Combine fine sea salt through ground red pepper in a small bowl, mix well.
- In a medium mixing bowl, toss pumpkin seeds with butter to coat evenly. Add spice mix, tossing to coat.
- Lay in a single layer on baking sheet, roasting for 20 minutes. Turn and roast for an additional 20 minutes.
- Eat warm or room temperature.
THESE LOOK GREAT and I am going to try the bloomin bread!