Things You'll Need
Pumpkin
Knife
Large spoon
Colander
Paper towels
Saucepan (optional)
Salt (optional)
Use the leftover seeds from carving a Halloween jack-o'-lantern or making a pumpkin pie. Dry the seeds for a healthy, fiber-filled snack alternative to roasted seeds. A food dehydrator facilitates the drying process by creating a controlled environment around the seeds. Salting the seeds before drying is optional, but it seasons the seeds from the inside rather than coating them after drying.
Step 1
Cut off the top of a pumpkin with a heavy knife.
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Step 2
Scoop out the seed cavity with a large spoon and transfer to a colander.
Step 3
Rinse the seeds under cold running water to separate the strings from the seeds.
Step 4
Pat the raw pumpkin seeds dry on paper towels. Optionally, salt the pumpkin seeds before drying. Bring to a boil a saucepan half full of water with salt to taste. Add the pumpkin seeds and boil for 30 minutes. Drain and pat dry the seeds.
Step 5
Arrange the pumpkin seeds on the drying racks of a food dehydrator in a single layer.
Step 6
Dry the pumpkin seeds at 95 degrees F on your dehydrator for six to eight hours or until crisp.
Step 7
Store the dried pumpkin seeds in an airtight container in the freezer or pantry.
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