Make your own roasted pumpkin seeds either savory or sweetened with cinnamon and maple syrup. These pumpkin seeds are crunchy, full of flavour and make for a great fall snack.
A note on some of the ingredients:
Pumpkin seeds: The pumpkin seeds used in this recipe need to be raw. We always collect ours from our jack-o-lantern at Halloween. Wash the seeds well and remove any pumpkin pulp from the seeds. The odd pumpkin string will fall off when the seeds are boiled. Any type of fall squash seed would work with this recipe however pumpkins have the most seeds per fruit.
Savory spice blend: For the savory pumpkin seeds I use garlic powder, onion powder and chili powder. To add more heat to the pumpkin seeds add a pinch of cayenne. Other spice mixes to try are cumin, coriander and garlic powder or curry powder. The possibilities are endless!
Pure maple syrup: I love the flavour that pure maple syrup gives these pumpkin seeds however if you don’t have pure maple syrup on hand you could substitute agave or honey.
How the roasted pumpkin seeds are made:
Sort through all of the pumpkin seeds and remove any that are small and flat. Remove any pumpkin pulp and give the seeds a good wash by placing them in a large bowl with water. All of the pumpkin bits will fall to the bottom of the bowl and the seeds will float. Drain the seeds and measure how many you have. Preheat the oven to 325°F.
In a large pot add the pumpkin seeds, 1 tablespoon of salt and 2 cups of water per 1/2 cup of seeds. Bring the pot to a boil and then lower the heat to a simmer. Cook the seeds for 10 minutes. Boiling the seeds in salt water adds flavour to the seed without making them overly salty.
When the seeds have been boiled drain them and lay them out on a clean kitchen towel. Dry the pumpkin seeds as much as possible, this will help them crisp up in the oven.
Line a large rimmed baking sheet with parchment paper. Add the pumpkin seeds to a bowl and toss with oil.
For the savory roasted pumpkin seeds:
Add the spices to the oil covered pumpkin seeds and mix until they are thoroughly coated. Onto the lined baking sheet spread the seeds out evenly. Place the pumpkin seeds in the oven for 10 minutes. After 10 minutes squeeze the juice from half a lime onto the pumpkin seeds and toss the seeds. Put them back in the oven for an additional 2 to 3 minutes. Watch the pumpkin seeds closely at this point as they can burn easily. Once the pumpkin seeds are golden and crispy remove from the oven and let cool completely on the baking sheet.
For the cinnamon maple roasted pumpkin seeds:
Add the cinnamon to the oil covered pumpkin seeds and mix until they are thoroughly covered. Spread the seeds out evenly onto the lined baking sheet. Place the pumpkin seeds in the oven for 5 minutes. After 5 minutes remove the seeds. Either on the baking sheet or in a small bowl quickly toss the pumpkin seeds in the maple syrup and sugar. Place the pumpkin seeds back on the baking sheet and back in the oven for an additional 5 to 6 minutes. Watch the pumpkin seeds carefully towards the end as they can burn easily. When the seeds are beginning to crisp up remove them from the oven and let them cool completely on the pan.
Store the pumpkin seeds in an air tight container on the counter for up to 3 days.
Enjoy!
Roasted Pumpkin Seeds, Two Ways
Make your own roasted pumpkin seeds either savory or sweetened with cinnamon and maple syrup. The perfect autumn snack.
8
servings5
minutes20
minutes25
minutesKeep the screen of your device on
Ingredients
2 cups raw pumpkin seeds
4 tbsp salt
- Savory Pumpkin Seeds
1 – 2 tbsp vegetable oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
juice from 1/2 a lime
- Cinnamon Maple Pumpkin Seeds
1 tbsp vegetable oil
1/4 tsp ground cinnamon
1 tbsp pure maple syrup
1/4 tsp granulated sugar
Directions
- In a medium to large pot, depending on the amount of pumpkin seeds you have, add in the pumpkin seeds, 1 tablespoon of salt and 2 cups of water per 1/2 cup of pumpkin seeds. Bring the pumpkin seeds to a boil and then lower the heat to a simmer. Cook for 10 minutes.
- Drain the pumpkin seeds and spread them out on a clean kitchen towel. Let the pumpkin seeds dry fully.
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
- For the Savory pumpkin seeds
- Add the pumpkin seeds to a bowl and toss with 1 tablespoon of vegetable oil. The pumpkin seeds should be lightly coated with oil. Add the spices to the seeds and toss until all of the seeds are covered.
- Spread the pumpkin seeds out onto the prepared baking sheet and place them in the oven. After 10 minutes squeeze the juice from half a lime over the pumpkin seeds and toss them. Return to the oven for another 2 to 3 minutes, watching closely towards the end so they don’t burn.
- Let the seeds cool completely on the baking sheet and then store in an air tight container for a few days.
- For the Cinnamon maple pumpkin seeds
- Add the pumpkin seeds to a bowl and toss with 1 tablespoon of vegetable oil. The pumpkin seeds should be lightly coated with oil. Add the cinnamon to the seeds and toss until all of the seeds are covered.
- Spread the pumpkin seeds out onto the prepared baking sheet and place them in the oven. After 5 minutes remove the seeds and toss them with the maple syrup and sugar. Place the seeds back in the oven for another 5 to 6 minutes, watching closely toward the end so they don’t burn.
- Let the seeds cool completely on the baking sheet and then store in an air tight container for a few days.
Notes
- The pumpkin seeds will loose some of their crunch while stored.
