You’ve made your Savory Roasted Pumpkin, lots of pumpkin breads and cookies, even a few Jack-o-Lanterns. And you have seeds. LOTS of seeds. Last time you cooked them they were tough and didn’t taste very good. But they can be delicious!! There is a secret to
How to Do it:
Remove the seeds from the pumpkin and wash off as much of the stringy pulp as possible. Put in a large bowl and cover with warm water, then add a little salt. Leave sit at least overnight, 24 hours is better.
Drain the seeds. Spray a cooking sheet with oil. Lay the seeds out in a single layer, then spray the top lightly with oil. Sprinkle with salt (some people like a lot, some just a little).
Now here is the secret!
You cook them Low and Slow!!
Toast in the oven at 225 degrees for about 45 minutes to an hour, or however long it takes for them to become golden and crunchy. I check them every 15 minutes after the initial 45. If you cook them at too high of a temperatures, the shells become chewy and hard to eat and they are at risk of burning to make them crunch. Cooking them low and slow makes them super crunchy without burning them or making them too brown.
Remove from the oven, cool, and enjoy!!
© Copyright 2016 The Lazy Gastronome
- Pumpkin Seeds
- Water
- Salt
- Cooking Spray
-
Remove the seeds from the pumpkin and wash off as much of the stringy pulp as possible. Put in a large bowl and cover with warm water, then add a little salt. (I taste it. I want it salty but not overly salty). Leave sit at least overnight, 24 hours is better.
-
Drain the seeds. Spray a cooking sheet with oil. Lay the seeds out in a single layer, then spray the top lightly with oil. Sprinkle with salt (some people like a lot, some just a little).
-
Toast in the oven at 225 degrees for about 45 minutes to an hour, or however long it takes for them to become golden and crunchy. I check them every 15 minutes after the initial 45. If you cook them at too high of a temperatures, the shells become chewy and hard to eat and they are at risk of burning to make them crunch. Cooking them low and slow makes them super crunchy without burning them or making them too brown.
-
Remove from the oven, cool, and enjoy!!
Below are some fun ways to serve this treat! Happy Haunting!
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I love pumpkin seeds! These look awesome, Helen :]
Thanks Edye – I shouldn’t leave them on the counter. They’re gone already!!
Hi Helen,
Pumpkin for fall, perfect!
Thanks for bringing your post to the Blogger’s Pit Stop last week.
Janice, Pit Stop Crew
Thanks Janice!
My Mom used to make something like this before! Delish! Thanks for sharing!
This is my dad’s recipes – Thanks for stopping by!! I appreciate the visit.
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I love pumpkin seeds. My mother used to roast them when I was a kid, but to be honest I don’t really remember the process she used, so I’ll give your way a try.
Thank you for sharing at The Really Crafty Link Party this week. Pinned.
My dad taught me how to do them. His were the best!
Thank you for this! Maybe this will be the year I don’t burn the seeds!
You go girl!! Thanks for stopping by.
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