Roasted Pumpkin Seeds - 3 Ways!
Crunchy oven-roasted pumpkin seeds in three easy flavors: sweet maple pumpkin spice, warm Indian spiced, and tangy dill and vinegar. Seasonings are per 1 cup of seeds, so make one flavor or all three.
Ingredients
Pumpkin Seeds
- 1 cup raw pumpkin seeds per flavor, from about 1 medium pumpkin, cleaned and dried
Maple Pumpkin Spice
- ½ tablespoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- ¼ teaspoon salt
Indian Spiced
- 1 tablespoon oil olive, avocado, or melted butter
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- salt to taste
Dill and Vinegar
- 1 tablespoon oil olive, avocado, or melted butter
- 1 tablespoon white vinegar
- 1 tablespoon dried dill weed
- 1 teaspoon salt
Instructions
- Preheat the oven to 275°F. Line a large rimmed baking sheet (or one per flavor) with parchment paper or foil.
- Scoop the seeds and stringy pulp out of the pumpkin and drop them into a large bowl of cold water. Squeeze the pulp through your fingers so the seeds float free, then skim the seeds off the top and rinse them in a colander.
- Spread the seeds on a clean kitchen towel and pat them dry. Let them air-dry for at least 30 minutes (longer is better). They should feel dry to the touch before seasoning.
- For each flavor, place 1 cup of seeds in a bowl and add that flavor's ingredients. Maple Pumpkin Spice: maple syrup, brown sugar, pumpkin pie spice, and salt. Indian Spiced: oil, garam masala, ginger, garlic powder, turmeric, and salt to taste. Dill and Vinegar: oil, vinegar, dill, and salt. Stir until every seed is evenly coated.
- Spread each batch in a single layer on the prepared baking sheet, keeping the flavors separate.
- Roast for 30 to 45 minutes, stirring every 15 minutes, until the seeds are golden brown, dry, and crisp. The maple seeds darken faster than the savory ones, so check them early and pull them first if needed.
- Let the seeds cool completely on the pan; they crisp up more as they cool. Break apart any clusters, then serve or store in an airtight container.
Notes
Seasoning amounts are for 1 cup of seeds, about what one medium carving pumpkin yields. Make one flavor, or clean enough seeds to make all three.
Smaller squash seeds (butternut, acorn) roast faster, so start checking them after 20 minutes.
Nutrition is an estimate per ¼-cup serving of the savory versions; the maple version is slightly higher in carbs and sugar.
Nutrition
Serving: 0.25cupCalories: 100kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 150mgFiber: 3gCalcium: 9mgIron: 0.5mg
Nutrition details are an estimate, per serving.
