We recently had a pumpkin carving event at the volunteer organization I work at and we picked out about four pumpkin’s worth of pumpkin seeds. I decided to try roasting pumpkin seeds for the first time, and they were actually pretty easy. The only roasted pumpkin seeds I’ve ever eaten have been the bulk, hulled ones from Bulk Barn or in trail mixes. I started to eat them like I would eat a watermelon seed or a sunflower seed, but that took way too much effort because they don’t have the same structural integrity as a watermelon seed.
So I just ate them whole. It was pretty delicious because that’s where all the flavouring was anyway. Besides. Dietary roughage. Good for the poop-de-poop.
I can’t remember where I saw the recipe, but the original measurements were for about 1 1/2 cups of pumpkin seeds and I probably had about 3 cups anyway, so here are the measurements I used. I also read in certain blogs that you shouldn’t rinse the pumpkin seeds before roasting them because the pumpkin guts give them more flavour. I also saw a variation where you boil the seeds for about 10 minutes THEN roast them, which would give them a crispier texture. So feel free to experiment.
- 3 cups pumpkin seeds (straight from the pumpkin, the stringy bits removed)
- 1 tbsp garlic powder (I might have used 2 tbsp…I don’t remember)
- 2 tsp salt
- 1 tsp dried chili flakes
- scant tsp ground pepper
- Mix all seasoning with the pumpkin seeds until evenly coated
- Evenly spread seeds over a baking sheet
- Bake until the seeds are golden and crispy. You may have to flip/move the seeds around every 7-10 minutes or so. I think I baked them for about 25 minutes.