It’s pumpkin time! As you scrape out your pumpkin this year, you may be like me, and ready to enjoy my once-a-year toasted treat: pumpkin seeds! Every year, I say I’m going to remember (because it’s so easy!) but every year, I have to haul out my recipe book to remember exactly how to toast pumpkin seeds. Print this recipe out, or pin it to Pinterest for handy reference on just how to make toasted pumpkin seeds!
Halloween is one of my favorite holidays, and I think it’s primarily because it’s a day to be with my family and have a lot of fun without buying any presents or making any fussy dinners, haha. And everything fall that goes along with it – the trip to the pumpkin patch (ooh, and grabbing a few late-season apples to make a dutch apple pie while we’re there) and the fabulous flavors of fall… October is just a really great month. And fortunately, there are a lot of traditions you can continue (or begin!) like toasted pumpkin seeds after all the carving is done that are quick and easy. I remember having toasted pumpkin seeds ever since I was a kid, and every year I keep up the tradition. Yum!
- 1 cup pumpkin seeds
- 1 tsp. salt
- Optional: Reduce salt to ½ tsp. and add ½ teaspoon of your favorite spice blend instead
- A large pumpkin will have approximately 2 cups of seeds, give or take. So you can adjust this recipe depending on how much you decide to dig out of your pumpkin. Just remove the seeds from all the stringy pumpkin guts as you empty out your pumpkin.
- For each cup of seeds, add 1 cup of water and ½ tsp. salt, and soak them for about 30 minutes.
- Preheat your oven to 350F degrees. Strain the seeds, and spread out in a single layer on a baking-spray coated sheet. Sprinkle with another ½ tsp. salt.
- Bake for 15-20 minutes, until golden brown.
- Cool and enjoy!