How to Roast Baby Pumpkin Seeds |

How to Roast Baby Pumpkin Seeds

Have you ever tried to Roast Baby Pumpkin Seeds?  My husband and kids really love pumpkin seeds, so I thought I would give these a shot.  They really enjoyed my Sugar-Glazed Pumpkin Seeds, too!  I bought some baby pumpkins to try out roasted pumpkin recipes that I found.  So yummy! 

As I was cleaning the pumpkins… I noticed that they had a HUGE number of seeds in them.  I really wasn’t expecting that many seeds in such a small little pumpkin, but I was glad to see them.  I did a simple salted roast, and they came out perfect!  Here’s how you can get your perfect roasted pumpkin seeds:

First, make sure you clean all of the pulp from around your pumpkin seeds.  The easiest way that I have found is to really get your hands dirty!  Take a small handful of seeds, and squish the pulp through your fingers… allowing the seeds to remain in your hands!  At first, I thought it was a little yucky, but it wasn’t too bad once I got used to it.  My kids LOVED sorting the pumpkin seeds, so you can make it a family event.  Lol

Once you have your pumpkin seeds separated, give them a quick spin through a strainer and then place in a medium-sized pot.  Fill the water at least an inch above your seeds.  Add a generous amount of salt and bring to a boil.  Simmer for about 10 minutes and drain.  Now, you can either let your seeds dry on their own, or blot them with a paper towel.  They do not have to be 100% dry… just not dripping wet.

Preheat your oven to 425 degrees and place your pumpkin seeds on a baking sheet.  Lightly drizzle with olive oil or lightly mist with olive oil spray.  Sprinkle salt generously over the top of you seeds and roast for 10-15 minutes.  That’s it!  It’s that easy to have super yummy roasted baby pumpkin seeds! 

These seeds turned out with a crispier shell and a slightly harder inside than the larger pumpkin seeds.  You could probably get the same crispy result by cooking larger seeds a little bit longer.  Just be careful not to burn the inside.  Oh – and if you let them cool a little bit before you eat them… the shells will crisp even more!  So good!  How do you like your pumpkin seeds?  Check out my sugar-glazed pumpkin seed recipe here!

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