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| Easy Roasted Pumpkin Seeds Recipe – Crunchy, Savory & Nutritious |
Easy Roasted Pumpkin Seeds Recipe – Crunchy, Savory & Nutritious
When you carve a pumpkin or bake with winter squash, don’t toss the seeds—they’re a golden opportunity for a healthy, satisfying snack. Roasted pumpkin seeds are easy to make, customizable with your favorite seasonings, and a great source of fiber, protein, and minerals. In this guide you’ll find step-by-step instructions, creative seasoning ideas, serving suggestions, storage tips, and answers to common questions. Whether you’re making them at Halloween or any other time, these savory snacks are a winner.
Why Roasted Pumpkin Seeds Are a Smart Snack Choice
- Nutrient-dense: Pumpkin seeds deliver plant protein, healthy fats, fiber, magnesium, zinc, and iron
- Low in sugar, customizable: You control the oil, salt, and spice levels.
- Gluten-free by nature: No extra modifications needed.
- Long shelf life (if stored well): They can last days to weeks when cooled and stored properly.
- Fun and sustainable: You utilize what is often discarded, reducing waste and turning it into something delicious.
Ingredients
- 1 cup raw pumpkin seeds (approx. 4 oz)
- 1 Tbsp extra-virgin olive oil (or butter)
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Servings 4
Instructions
1.Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.Rinse and pat dry the pumpkin seeds.
3.In a bowl, combine seeds, oil, salt, smoked paprika, garlic powder, and cayenne.
4.Spread the seeds in a single layer on the baking sheet.
5.Roast for 15–20 minutes, stirring halfway, until golden.
6.Remove and let cool completely before serving or storing.
Notes:
Keep a close eye after 15 minutes; seeds can burn quickly.
Adjust spices according to taste.
Store in airtight container
Frequently Asked Questions (FAQ)
Q: Can I eat the shells on roasted pumpkin seeds?
Yes—you can enjoy them with their shells intact. Many people prefer to eat them un-hulled because the shell holds much of the seasoning and gives extra crunch.
Q: What temperature should I roast at?
The recommended oven temperature is 350°F (175°C). Lower temperatures may take too long; higher ones risk burning the seeds.
Q: How do I know when they are done?
The seeds should turn a deep, golden color—not dark brown. Overdone seeds taste bitter, so remove them once they’re golden and no longer pale.
Q: Can I omit the spicy seasoning?
Absolutely. If you’re sensitive to heat, skip the cayenne or reduce it. The smoked paprika, garlic, and salt alone still create a flavorful snack.
Q: How long will roasted pumpkin seeds stay fresh?
If stored properly in an airtight container, they stay crisp at room temperature for up to 2 weeks. In a cool fridge, they can last up to 1 month, and frozen seeds can remain good for 3 months.
Final Thoughts
Roasted pumpkin seeds are a flavorful, nutrient-packed snack you can whip up in minutes. With just a few pantry spices and a hot oven, you transform what’s usually discarded into something crispy, savory, and satisfying. Whether you enjoy them solo, add them to meals, or make them as a seasonal snack, they’re a versatile addition to any kitchen. Try one of the variations, experiment with flavors, and keep a batch ready—they’re addictive!
