How to Make Homemade Pumpkin Seeds
Fall means cooler temperatures, football games and seasonal favorites such as pumpkins. The pumpkin is a fruit, producing many seeds within its shell. Preparing homemade pumpkin seeds is a simple task, requiring minimal ingredients and only a few standard kitchen tools.
Before you can roast pumpkin seeds, you’ll need to collect the raw seeds from a fresh pumpkin. The process is easy, if a bit messy. If you don’t like the feel of pumpkin guts, don a pair of latex gloves to keep your hands pumpkin-free.
When you’re preparing your pumpkin for carving, take care to scoop all the pumpkin seeds from the inside of the pumpkin. The seeds will be entangled within the guts. Place the seeds (and whatever is attached to them) into a large colander. Using water, clean and separate the seeds from the guts. Dry the seeds on paper towels.
To make pumpkin seeds in the oven, the seeds need to be dry before beginning.
2 cups whole, raw pumpkin seeds
2 to 3 teaspoons melted butter
1/8 teaspoon salt
Step 1: Preheat oven to 300 degrees Fahrenheit.
Step 2: Combine the pumpkin seeds in a large bowl with the melted butter and salt, tossing to achieve an even coating. A stainless steel bowl works great for this. A 1.5-quart stainless steel bowl with a lid is ideal for storing the pumpkin seeds after roasting.
Step 3: Arrange the butter and salt-coated pumpkin seeds in a single layer on a cookie sheet. You may need more than one cookie sheet depending on the number of seeds you’re roasting.
Step 4: Bake the pumpkin seeds in the oven for about 45 minutes or until golden brown. Check on the seeds after about 25 minutes and stir/rearrange them. Remove from the oven, cool and eat.
Traditional roasted pumpkin seeds are simply salted. You can change up the seasonal snack’s flavor by adding 1/8 to 1/4 teaspoon garlic powder to the salt and butter. Sweet pumpkin seeds also are a great treat for kids. Keep the butter and salt ingredients, but add 1/8 teaspoon each of white sugar and cinnamon, plus a pinch of nutmeg.
When making homemade pumpkin seeds, always remember to maintain a single layer of seeds on the cookie sheet. Piling the seeds on a sheet results in uneven cooking and longer baking times.