Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Yield: 2 cups pumpkin seeds (roughly)

What I used:

  • 1 pumpkin (this was previously painted as a Halloween decoration)
  • 2 cups water
  • Table salt
  • 2 Tbsp olive oil

(1) Start by cutting a hole in your pumpkin and scraping out the seeds and pulp, saving them in a colander.

football_pumpkin_open

(2) Rinse and drain your seeds in a colander.  Place on a paper towel and leave in a cool, dry place for 24 hours or until completely dry.

(3) Preheat oven to 400 degrees.  Put 2 cups water in a medium saucepan.  Transfer seeds to a measuring cup and calculate how many half cups of seeds you have.  Add 1 Tbsp salt for each full half cup of pumpkin seeds (if you have 2 1/4 cups pumpkin seeds = 4 full half cups = 4 Tbsp salt).  Then, subtract 1 Tbsp.

pumpkin_seeds_add_salt

(4) Bring water to a strong simmer.  Allow to simmer for 10 minutes, stirring occasionally.  Meanwhile, cover baking pan in parchment paper and drizzle 2 Tbsp olive oil over a baking pan.

pumpkin_seeds_boiling

(5) Drain pumpkin seeds and spread evenly over oiled baking pan.  Place in the oven for 20 minutes.

pumpkin_seeds_cooking

(6) Allow to cool on the pan.

pumpkin_seeds_cooling

(7) Plate and enjoy!

Troubleshooting: If your seeds are too salty, thoroughly rinse them in cool water and place back in a 400 degree oven for 5 minutes.

toasted_pumpkin_seeds

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Anne, along with her husband and growing family, live in suburban America. Follow us on our adventures both at home and away!

Simply put, we are a family trying our best to defy the odds and make the most of these crazy blessings called marriage, family, and life.

also featured in:

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  • Bringing Home a Second Baby: Lil Birdie

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