How to Roast Pumpkin Seeds in 5 Easy Steps

Don't toss those pumpkin guts!

When you or someone in your home purchases a pumpkin for carving, it might be tempting to just toss the slimy insides of the pumpkin into the trash. (Let's be honest, we've all done it before.) But, resist that temptation, and you'll sure be glad you did.

Roasting pumpkin seeds is a simple and rewarding task that can transform the often-discarded slimy innards of a pumpkin into a delicious and nutritious snack for anyone willing to put in a little work.

With just a few easy steps, you can transform these humble seeds into a crunchy, flavorful, healthy treat that's perfect for munching.

Sound intimidating? We promise it's an easy process! Plus, we'll walk you step-by-step through the process of roasting pumpkin seeds to perfection.

Getting Started: All About Pumpkin Seeds

First things first — let's go over the basics.

Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel, or pepita, which is olive green in color. Both are edible, so you can't go wrong roasting the whole seed and enjoying the maximum nutritional benefits.

Don't forget: both the seeds from carving pumpkins and pie pumpkins are edible!

Step 1: Remove the Seeds

If you've ever carved a pumpkin, you're familiar with this process.

Use a sharp knife and carefully cut around the stem of the pumpkin to create a "lid" that you can remove.

Then, use a large spoon or scoop to remove the insides of the pumpkin. Scrape along the sides to scoop out the pulp, stringy fibers, and entangled raw seeds. Place everything you remove from the pumpkin the the large bowl of your choice.

Step 2: Separate the Seeds

If you love getting your hands dirty, you're in for a treat. This is the part where you dig in (quite literally!) and separate the gunk from the seeds.

Don't worry, it's easier than it seems. Simply use your fingertips to pull the seeds free. If you don't get everything off the seed immediately, that's okay. Transfer the seeds you remove to a colander.

After you've done your best to separate the fibers from the seeds, rinse your colander of seeds under cold, running water. This will help loosen the fibers so you can pull the rest of the gunk off.

Step 3: Wash and Dry Seeds

There are many theories that boiling your seeds or soaking them in salt water makes a difference, but we found that simply running your seeds under cold water is easier and produces the same result.

Make sure to pat-dry your freshly-washed seeds as much as you can with a towel, as drier seeds will crisp better during roasting. Any excess moisture will create steam in the oven and prolong the cooking time (which nobody wants when you're hungry!).

Step 4: Season the Seeds

Nobody likes bland pumpkin seeds!

Toss your seeds in a clean bowl with your favorite seasonings. You can pick a theme (like sweet, spicy, or keep it simple!). We love using olive oil, salt, garlic powder, paprika, and black pepper.

Step 5: Roast the Seeds

Preheat your oven to 350 degrees F.

As your oven preheats, we recommend lining your baking sheet with foil and lightly greasing it for easy cleanup.

Then, spread the seeds across the baking sheet, making sure they aren't stacked on top of each other. This promotes even roasting.

When your oven is properly heated, roast your seasoned seeds for 12-15 minutes, carefully tossing the seeds every 5 minutes to encourage even browning.

When the seeds give off a nutty aroma and golden-brown color, they are ready!

Once your seeds are golden to perfection, your snacking may commence. Whether you enjoy them fresh from the oven or use them in another dish (we love to sprinkle them in a salad or throw them into a trail mix!), you'll never throw away the insides of a pumpkin again!