How to Roast and Cook Pumpkin Seeds

Pumpkin seeds can also be stir-fried or roasted with a variety of spices to fit any taste.

Enjoy a seasonal treat by making your own freshly roasted pumpkin seeds at home. A bright orange pumpkin practically screams that fall has arrived, and the tasty gourd has many uses in various recipes. Preparing freshly roasted pumpkin seeds does not take much skill, but it does take time. Because of the need to brine pumpkin seeds overnight, split the recipe into two stages and make a family project of it. Let the kids get their hands messy scooping out the seeds and separating the pulp while you handle the knife work and cooking aspects. Does this Spark an idea?

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1 pumpkin
Large serrated knife
1 cup salt
Cookie sheet
Parchment paper
2 tsp. garlic powder
1 tsp. crushed red pepper
1/2 tsp. black pepper
Airtight storage container

Instructions

- 1
  
  Wash the outside of a pumpkin and remove the stem.
- 2
  
  Cut the pumpkin in half, using a large serrated knife. Scoop the seeds and stringy pulp into a large pot of water. Cut the pumpkin into manageable pieces and freeze for later use in pies, soups or on its own as a baked squash.
- 3
  
  Separate the seeds from the pulp by rubbing them between your hands. The seeds will come loose easily. Discard the pulp and strain the seeds into a colander.
- 4
  
  Add 1 cup of salt to 3 cups of boiling water to make a brine. Once the brine has resumed boiling and the salt has dissolved, remove from the stove and add pumpkin seeds. Leave the seeds soak overnight.
- 5
  
  Strain the seeds again. Preheat your oven to 325 degrees Fahrenheit. Arrange your seeds in a single layer on a large cookie sheet lined with parchment paper. Sprinkle the seeds with garlic powder, crushed red pepper and black pepper.
- 6
  
  Roast your pumpkins at 325 degrees for 30 minutes, stirring every 10 minutes. After 30 minutes, check to see if the seeds are dry. Some batches may need up to 20 additional minutes to completely dry, depending on the size of the seeds. Once dry, remove from the oven and allow the seeds to cool. Store them in an airtight container.