How To Make Perfect Pumpkin Seeds Recipe

I discovered a fun twist for making Perfect Pumpkin Seeds. After carving my jack-o-lantern, I found inspiration in the discarded seeds that turned into crispy, spiced bites. This snack offers a delightful crunch and a subtle kick that transforms leftover pumpkins into a surprisingly addictive treat for any autumn enthusiast.

Hey everyone, I’ve always been skeptical about wasting anything when it comes to pumpkins, so after carving my jack-o-lantern I started experimenting with roasting the seeds. I discovered a perfect pumpkin seeds recipe that totally transformed them into an insanely crunchy snack.

I simply toss 1 cup of raw pumpkin seeds with 1 tablespoon of olive oil, mix in 1/2 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika for that smokey flavor, plus a pinch of black pepper and a pinch of cayenne pepper if you’re like me and love a bit of heat. This is honestly the best way to cook pumpkin seeds, and the result is a savory treat that stands out on any party snacks table.

It’s also a fun twist for Halloween art and adds that extra zing to your fall treats. I promise, once you try them, you wont be tossing your seeds any more!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love that I can use the leftover pumpkin seeds instead of just tossing them away after carving my jack-o-lantern. Second, the process is really simple and doesn’t take much effort so it’s perfect even on busy days. Third, I enjoy the crunchy, salty-and-slightly-spicy flavor that makes it a great healthy snack. And fourth, I appreciate that it reminds me of Halloween fun, bringing a bit of that festive spirit into my everyday cooking.

Don’t throw away your pumpkin seeds after carving your jack-o-lantern because you can easily roast them into a crunchy, healthy snack. All you gotta do is rinse them off, dry them really well, toss them with olive oil and a mix of spices like salt, garlic powder, paprika, black pepper, and a pinch of cayenne if you like it spicy. Then just roast them in the oven until they turn golden brown. It’s a simple, fun hack to make something tasty out of what would otherwise be waste, and it gives you a snack that tastes as good as it is good for you.

Ingredients

• Pumpkin seeds are loaded with protein and fibre, keep you full and satisfied.
• Olive oil makes the seeds rich and helps everything blend really well.
• Salt boosts the taste, balancing all the flavors but use it lightly.
• Garlic powder adds a savory kick that perfectly complements the seeds.
• Paprika brings a smokey touch and a subtle color change.
• Black pepper gives a mild heat while enhancing overall flavor.
• Cayenne pepper is there for extra heat if you like things spicy.

Ingredient Quantities

• 1 cup raw pumpkin seeds (scooped out from your carved pumpkin)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika (for a little smokey flavor)
• A pinch of black pepper
• A pinch of cayenne pepper (if you want a bit of heat)

How to Make this

1. Preheat your oven to 300°F.

2. Rinse the pumpkin seeds in a colander under cold water to remove leftover pumpkin bits.

3. Dry the seeds really good with a clean towel so they roast evenly.

4. In a bowl, toss the seeds with one tablespoon of olive oil until they’re well coated.

5. Sprinkle in the 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, a pinch of black pepper, and a pinch of cayenne pepper.

6. Stir the mixture so all the seeds get a little bit of that flavor.

7. Spread the seeds out on a baking sheet in a single layer.

8. Roast in the preheated oven for about 20-25 minutes, stir halfway through, until they turn golden and crunchy.

Equipment Needed

1. Oven for roasting the seeds
2. Colander to rinse the seeds
3. Kitchen towel to dry seeds
4. Mixing bowl for tossing the seeds with oil and spices
5. Measuring spoons to measure salt, garlic powder, paprika, and peppers
6. Baking sheet for a single layer of seeds
7. Spoon for stirring the mixture during roasting

FAQ

How To Make Perfect Pumpkin Seeds Recipe Substitutions and Variations

• Instead of olive oil you can use coconut oil or canola oil if you’re looking for a different taste.
• Swap raw pumpkin seeds with pepitas if you prefer the hulled ones.
• You could use sea salt or Himalayan salt in place of regular salt for a slight flavor twist.
• If you dont have garlic powder, try using dried minced garlic, just be aware the texture might vary a bit.
• Replace paprika with chili powder if you want a bit more kick, though it might change the flavor profile slightly.

Pro Tips

1. Make sure you dry the seeds really good before coating them with oil because if they stay wet they wont get as crunchy later on.
2. Keep an eye on them while they roast cause every oven heats a little different; if you dont check, some seeds might burn while others stay underdone.
3. Try mixing in other spices every now and then like a few drops of lemon juice with a pinch of rosemary to give a twist to the flavor.
4. Let the seeds cool completely after taking them out the oven since they often crisp up more as they cool down.