AS SEEN ON ABC'S SHARK TANK! • NOW SHIPPING TO CANADA

How to Make Perfect Pumpkin Seeds

After you've carved your jack-o-lantern for Halloween, it's time to roast perfect pumpkin seeds! Here's how you can make this salty and crunchy snack, that's healthy too!

 

This post contains some affiliate links for your convenience.

One of our Halloween traditions has always been to roast the pumpkin seeds that come out of the pumpkins that we carve. For as long as I can remember, we always did this as kids and then I started and continued the tradition with my own kids. In our house, there is no way you carve a pumpkin without also roasting the pumpkin seeds afterwards.

The first step to getting perfect pumpkin seeds is cleaning your pumpkin!

  1. Set up a work area: We usually lay down newspaper or an old plastic tablecloth to keep our area clean.
  2. Cut off a lid to your pumpkin: Cut a 2-3″ circle radius around the stem to do this.
  3. Clean out the inside of your pumpkin: This is where you get all the seeds from. You can use a kitchen spoon to scrape and scoop the insides, but we find a pumpkin scoop to work the best. If you have a drill, then you might like using a "Pumpkin Gutter" attachment, which makes the job super easy.

 

 

Making your own pumpkin seeds is really easy, but there are two steps that are most important:

#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. Over the years, I've had a time or two when I didn't clean the seeds well enough and they really don't turn out as well. So, grab your colander and clean them…and then clean them again.

#2. Keep a watch on them when they are baking: I'm really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 10 minutes until they are done. I'm very serious about using the timer — there has been times when I didn't do it and sure enough, I let them burn.

 

Back ↵