Oh I love a good, roasted pumpkin seed! Like the ones big enough that you can ‘crack’ them in your mouth. Takes me back to being a kid again. The ‘messy’ task of cleaning out the pumpkin, the cleanup and prep of the seeds, making a giant mess for my mom to clean up. LOL. Well, it’s all worth the effort and time together with the kids. We’ve included some carving/cleaning out pumpkin tips AND some yummy flavor bang to those roasted seeds. So, you ready to get started?
The bigger the pumpkin the larger the seeds.
- First clean out the inside of the pumpkin as usual. Put everything – seeds and pulp into a very large bowl or pot.
- Rinse the seeds and pulp under running water.
- Pick out the larger pieces of pumpkin pulp.
- Rinse and repeat.
- Remove as much of the stringy pumpkin pulp as possible.
- Now fill the very deep bowl or pot with water.
- The pieces of pumpkin will sink and the pumpkin seeds will float to the top.
How to roast Pumpkin Seeds
Yield: 2 cups
- 2 cups fresh pumpkin seeds, or whatever you scoop from one pumpkin
- 3 tablespoons butter, melted, or an equal amount of the cooking oil of your choice
- 1 teaspoon salt and/or other seasonings
- 1 teaspoon Worcestershire sauce, optional
- Preheat oven and bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once. (line pan or parchment paper for easy cleanup)
- Cool 10 minutes or until completely cooled before serving.
It’s a little bit of work, ok…alot, but these 5 toasting ideas make it so worth the while! Besides, it’s fun for the kids to get all up in there:) Check out the recipes (HERE). Or the links below: