Salt And Pepper Pumpkin Seeds

salt-and-pepper-pumpkin-seeds

It’s impossible for me to say “salt and pepper” without finishing it up with an “Ah, push it. Push it good.” Anyone else? No? Just me? Never mind then.

These really are good. Maybe not push-it-good, but good nonetheless.

salt-and-pepper-pumpkin-seeds-bowl

I’ve roasted a few pumpkins so far this season and every time kept the seeds. I really just want to throw them away because they feel like a hassle but why do that when you can make something delicious with them?

Salt And Pepper Pumpkin Seeds

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients:

  • Seeds from 1 large pumpkin
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed black pepper

salt-and-pepper-pumpkin-seeds-overhead

Method:

  1. Clean and rinse the pumpkin seeds to remain any lingering pumpkin on them.
  2. Lay the seeds out and dry them on a paper towel
  3. Preheat your oven to 375 degrees
  4. Toss the seeds with the olive oil, salt, and pepper.
  5. Lay the seeds out in a single layer on a baking pan
  6. Roast until the seeds are dry and crispy, about 50 minutes depending on how wet your seeds are.
  7. Remove from the oven and let cool before touching.

salt-and-pepper-pumpkin-seeds-close-up

These are addictive on their own, but even better on a salad or mixed with popcorn for a savory snack.

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21 Responses to Salt And Pepper Pumpkin Seeds
  1. Gina @ Running to the Kitchen
    October 25, 2011 | 9:06 am

    I’ve never roasted pumpkin seeds before and I really want to do it this year if we ever get our act together and get a pumpkin!

  2. Kaitlin
    October 25, 2011 | 9:12 am

    before I even read the post I thought “womp womp womp womp womp womp WOMPWOMPWOMPWOMP”

    push it real gooood.

    also fyeah pumpkin seeds.

  3. Andy
    October 25, 2011 | 9:43 am

    A trick I learned from a friend regarding how to bake pumpkin seeds:

    boil the seeds first in salty water

    It allows for the seeds to almost become infused with saltiness without later having to worry about salt sticking/falling off after you bake the seeds.

    • Emily @ Relishments
      October 26, 2011 | 4:26 pm

      I love this tip! Next time I roast seeds, I’m totally trying this. Thanks!

  4. Leanne @ Healthful Pursuit
    October 25, 2011 | 10:14 am

    Okay… this may sound absolutely ridiculous, but until a couple of weeks ago, I thought you were supposed to eat the WHOLE pumpkin seed. Shell and all. That’s the way I learned to do it! I could never understand why my tummy hurt so much afterward. Major, epic #fail
    These look good. heh

    • Wannabe Chef
      October 25, 2011 | 5:47 pm

      I just eat the shell. It’s never bothered my stomach.

  5. Lindsay @ Lindsay's List
    October 25, 2011 | 10:23 am

    oh baby baby, baby baby…

  6. ChocolatePBCups
    October 25, 2011 | 10:29 am

    These look so yummy! And a perfect, healthy snack 🙂

  7. Anna @ On Anna's Plate
    October 25, 2011 | 1:26 pm

    I can NEVER get pumpkin seeds right– I always seem to either burn them or undercook them. Sigh. I’ll have to try your recipe.

  8. Katie
    October 25, 2011 | 5:30 pm

    I just finished all of my pumpkin seeds (from 6 pumpkins!) and I want more now. Thaaanks.

  9. Hannah
    October 25, 2011 | 5:46 pm

    Okay, forgive me, but do you eat the shell too? I remember buying a packet of jalapeno pumpkin seeds in the shell at UVA and eating it all, but are you meant to crack out the seed?!

  10. Sarena (The Non-Dairy Queen)
    October 25, 2011 | 8:09 pm

    These are highly addictive, but we seem to only eat them right after I make them…then I see them in pantry and can’t get rid of them. I do love them for the season though.

  11. Jennifer @ Peanut Butter and Peppers
    October 26, 2011 | 7:24 am

    I better get carving so I can make pumpkin Seeds!!! These look great!!

  12. Emily @ Relishments
    October 26, 2011 | 4:27 pm

    I don’t make much pumpkin in my house, but I roast the seeds anytime I make squash. They work just as well. Next time, I’m trying this idea.

  13. Jo @ Jo In the Kitchen
    October 26, 2011 | 4:28 pm

    I’m with you on the salt and pepper (or should I say Salt’n’Peppa?)

  14. Samantha
    October 27, 2011 | 8:19 pm

    For me the secret is to leave the pumpkin slime on. It gives great flavor! Copious amounts of salt! No problem sticking to that slime!

  15. Russell van Kraayenburg
    October 30, 2011 | 6:41 pm

    Yum! I have about 10 pumpkins sitting in my kitchen, waiting to be carved up… and I bought them all pretty much for the seeds.

    • Wannabe Chef
      October 30, 2011 | 8:38 pm

      I’d guess out of those ones you carved you have more seeds than you’ll know what to do with.

  16. […] To roast it, start by cutting the pumpkins in half and remove the seeds and stringy filling. You can save the seeds to clean them and roast them. […]

  17. Rachel
    November 18, 2011 | 2:16 am

    Just finished making some pumpkin puree…Thank you so much for the help. Tomorrow I’m roasting the seeds. Thanksgiving needs to get here so I can eat pumpkin pie already. Going with an America’s Test Kitchen recipe and your puree recipe. Should be good. Cooking is the best!!!

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