Things You'll Need:
- Baking sheet
- Cutting board
- Rolling pin, mallet, or heavy pan
- Large pot of water
- Spider strainer
- Fine strainer
- Protective glove
- Paring knife
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Step 1
Remove all strings and wash your pumpkin seeds. Lay them on a baking sheet and place them in a 150 degree Fahrenheit oven for approximately three hours, or until they are dry.
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Step 2
Lay the seeds on a cutting board. Smash the seeds with a heavy object, such as a rolling pin, kitchen mallet, or the flat bottom of a cast iron frying pan until the shells break open.
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Step 3
Fill a large pot with water. Place your broken seeds into the water.
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Step 4
Stir the water vigorously to create a whirlpool. The kernels will be released from the shell. The kernels will sink to the bottom, and the empty shells will float on the top.
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Step 5
Skim the empty shells off the surface of the water with a spider strainer. Pour the water through a fine strainer to retrieve the kernels.
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Step 1
Roast your pumpkin seeds in a 150-degree oven for three hours or until dry. Allow them to cool.
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Step 2
Put on a protective glove. Pick up a pumpkin seed and pinch it between your thumb and forefinger with the point end facing you.
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Step 3
Insert the tip of a paring knife into the point edge of the pumpkin seed. Twist the knife to crack open the shell.
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Step 4
Remove the seed and dispose of the shell. This method is more time consuming, however if done carefully it will result in whole, perfect kernels.
