Homemade Roasted Pumpkin Seeds Recipe (2024)

FAQs

Are you supposed to soak pumpkin seeds before roasting? ›

Some people soak pumpkin seeds before roasting them—they say it helps make the seeds extra crispy. But our Test Kitchen found that soaking the seeds didn't make much of a difference when it came to crispiness. If you do soak your seeds, though, be sure to dry them thoroughly before roasting.

Dry seeds– Using a towel, dry the seeds thoroughly. This helps them crisp up in the oven. Add oil, salt, and seasonings– We like to use avocado oil in a ratio of 1 Tbsp oil to 1 cup seeds. Season with salt and add other seasonings (such as Shawarma, Curry Powder, or Pumpkin Pie Spice) for an extra boost.

The seeds weren't dry enough.

If there's still a lot of moisture in the pumpkin seeds, they won't get as crispy. Be sure to dry them very well before seasoning and roasting.

Pumpkin seed shells are safe to eat and provide more fiber than green, shelled pumpkin seeds. However, people with digestive conditions may want to avoid whole seeds, as their high fiber content can trigger symptoms like pain and diarrhea.

Examples of seeds that benefit from soaking include peas, beets, cucumber, corn, squash, pumpkin and beans. In a bowl, cover your seeds with warm water and leave to soak for 6-24 hours.

Clean the pumpkin seeds of the strands and tendrils of pumpkin as best as you can, but don't break out the tweezers—a few traces of pumpkin can add extra flavor. Rinse: Once you've removed the strings of pumpkin from the seeds, place the seeds in a colander and rinse under cold water.

After cleaning your fresh pumpkin seeds, soak them in a bowl of water with one tablespoon of salt overnight at room temperature. This process will help soften the seeds making them easier to digest.

We'll wait to add any spices because they tend to burn in the oven. Bake at 425 degrees Fahrenheit, which is high enough to yield toasty results in just 12 to 16 minutes. Stir every 5 minutes to prevent burning. You'll know the seeds are done when they're fragrant and lightly golden, as you see in the photos below.

Drying seeds and roasting seeds are two different steps. To dry: carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in a dehydrator at 115 to 120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir frequently to avoid scorching.

Side Effects of Consuming Pumpkin Seeds

Eating pumpkin seeds in excess can cause stomach ache, flatulence, bloating and constipation. The major disadvantage of pumpkin seeds is that, since they are loaded with calories, eating them in excess can lead to weight gain.

Why do my pumpkin seeds taste bad? ›

Lastly, if you can't see any signs of mold, and they don't smell untoward, then the final check to make is to give your pumpkin seeds a taste. A rancid pumpkin seed will instantly taste bitter and unpleasant, while a pumpkin seed that is still ok to eat will remain true to taste.

Ah, so good, so good! There is no need to remove the outer shell; it's quite possibly the best part. I had no idea I was going to love freshly roasted pumpkin seeds so much. I love how crispy the outer shell is and how fun it is to crunch.

Pepitas and pumpkin seeds seem so similar, you might think they are the same thing. But while they are not exactly the same, they are closely related. Pumpkin seeds are whole seeds with their shells still on, whereas pepitas are found in shell-less, or hulless pumpkin varieties.

If you eat too many, you may experience gas and bloating. Fiber helps bulk up stool and prevents constipation in the long run, but eating a lot of pumpkin seeds at once may actually cause constipation. As you snack on pumpkin seeds, keep in mind they're high in calories and fat.

Pumpkin seeds do have a lot of a chemical called phytic acid, which can bind to mineral nutrients in your digestive system and keep you from absorbing them as well. You can reduce the phytic acid content by soaking or sprouting your seeds before you eat or roast them.

When we soak nuts and seeds, we are essentially creating the optimal moist environment that nature intended, and allowing them to germinate. Starting this germination process and neutralizing the enzyme inhibitors and phytic acid makes them easier on our digestive systems and allows us to better absorb the nutrients.

The seeds can sit for hours, even overnight or for several days, so the initial focus remains on the fun task of pumpkin carving. If the seeds are completely dry and you're still not ready to cook, simply place them in an airtight container or zip-top bag and refrigerate for another day or two.

Soaking the seeds before blending not only makes a creamier milk, it helps to make the nutrients in the seeds more available to our bodies when we consume them.