For a crunchy fall snack, learn how to roast pumpkin seeds. We'll walk you through the four easy steps to bake pumpkin seeds. All you need for this easy pumpkin recipe is oil, salt, and harvested pumpkin seeds.
Before learning how to bake pumpkin seeds, you'll want to choose a pumpkin with the best seeds. Pumpkin seeds from a carving or pie pumpkin work well, but avoid seeds from decorative white pumpkins. If you want to bake 1 cup of pumpkin seeds, purchase a 10- to 14-pound pumpkin. Smaller seeds are the best pumpkin seeds to bake; larger pumpkin seeds tend to pop in the oven and get tough.
Tip: You can also use this method to roast seeds from winter squashes such as butternut squash or acorn squash.
Next, dry your pumpkin seeds. Drying helps prevent overly chewy pumpkin seeds. Here's how to oven-dry and bake your pumpkin seed snack:
Tip: You can dry the seeds at room temperature instead of baking. Leave the rinsed pumpkin seeds on the parchment paper-lined baking sheet, uncovered, at room temperature for 24 to 48 hours, stirring occasionally until dry. Remove parchment; season and bake as directed below, but increase the baking time to about 30 minutes or until toasted, stirring twice.
Tip: If you end up with more than 1 cup of pumpkin seeds from your pumpkin, you can easily double or triple the recipe. Simply use a 15x10x1-inch baking sheet when drying and roasting the seeds.