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Golden brown salted roasted pumpkin seeds spread on parchment paper showing perfect crispy texture from this easy pumpkin seeds recipe

How to Make Perfect Crispy Roasted Pumpkin Seeds (Secret Technique!)

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.
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Prep Time 15 minutes
Servings: 1 1/2 cups roasted seeds
Course: Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

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