Description

A foolproof guide to making salted roasted pumpkin seeds with maximum crispiness. Learn the pro boiling method, spice variations, and storage tips to turn pumpkin carving leftovers into a gourmet fall snack.

Ingredients

Scale

1 1/2 cups (36 g) fresh pumpkin seeds
2 tsp (10 g) fine sea salt
2 tsp (10 ml) olive oil
2 tsp (4 g) spice blend of choice (pumpkin spice, smoked paprika, garlic powder, curry, or black pepper)

Instructions

Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
Place seeds in cold water, swish to separate from pulp, and drain.
Boil seeds in 2 cups salted water for 5 minutes, then drain well.
Pat seeds completely dry with clean towels.
Transfer to baking sheet, drizzle with olive oil, and sprinkle spice blend. Toss to coat.
Arrange in a single layer for even roasting.
Bake 10–25 minutes, stirring every 8–10 minutes until golden and crisp.
Cool completely before serving or storing.

Notes

For maximum crunch, ensure seeds are fully dried before roasting. Sugar pumpkin seeds cook faster (15–20 min) than carving pumpkin seeds (20–25 min).

Prep Time: 15 minutes
Cook Time: 10–25 minutes
Category: Snack
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 190
Sugar: 0g
Sodium: 150mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg

Keywords: salted roasted pumpkin seeds, fall snack, crunchy pumpkin seeds, healthy snack, halloween recipe