Description
Perfectly crunchy and flavorful roasted pumpkin seeds coated with a savory Everything But The Bagel seasoning blend. This recipe walks you through cleaning, boiling, seasoning, and roasting pumpkin seeds to create a delicious, crispy snack that’s ideal for fall or any time you crave a healthy, homemade treat.
Ingredients
Scale
Ingredients
- 1 large pumpkin (about 1 1/2 cups / approximately 225 g of seeds), raw, hulled
- 2 cups (480 ml) water
- 2 tablespoons (30 g) salt
- 2 tablespoons (30 ml) extra virgin olive oil, good quality
- 2 tablespoons (18 g) Everything But The Bagel seasoning (blend of garlic, onion, sesame seeds, poppy seeds)
Instructions
- Prepare Pumpkin Seeds: Cut the top off a large pumpkin using a sharp kitchen or serrated carving knife. Scoop out the pumpkin seeds into a large bowl, trying to leave behind as much pumpkin pulp as possible. Rinse the seeds thoroughly under cold running water using a colander, removing any leftover pulp and fibrous strands.
- Boil Seeds: Place the rinsed pumpkin seeds in a saucepan. Add 2 cups (480 ml) of water and 2 tablespoons (30 g) of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. This boiling step helps to infuse flavor and retain moisture inside for extra crispiness during roasting.
- Drain Seeds: After simmering, drain the seeds well in a colander, gently shaking to remove all excess water. Proper drainage ensures the seeds will crisp up nicely and that oil and seasoning will adhere well.
- Season Seeds: Transfer the drained pumpkin seeds to a large bowl. Add 2 tablespoons (30 ml) of extra virgin olive oil and 2 tablespoons (18 g) of Everything But The Bagel seasoning. Stir thoroughly with a spatula to coat all seeds evenly and infuse them with flavor.
- Spread on Baking Sheet: Evenly spread the seasoned pumpkin seeds in a single layer on a large rimmed baking sheet. Spreading seeds out avoids steaming and lets them roast evenly.
- Roast Seeds: Preheat your oven to 375°F (190°C). Place the baking sheet in the oven and roast the seeds for 25 to 30 minutes. Stir the seeds every 5 minutes with a spatula to prevent burning and ensure even roasting. Roast until golden brown and crunchy, signaling they are perfectly done.
- Cool and Store: Remove the baking sheet from the oven and let the pumpkin seeds cool completely on the sheet. Cooling finalizes the crisping process. Once cooled, store the seeds in an airtight container to keep them fresh and crunchy.
Notes
- Be sure to remove as much pumpkin pulp as possible for the best texture.
- Simmering the seeds in salted water is key for flavor and crispiness.
- Stir the seeds often while roasting to avoid burning and ensure even cooking.
- Allow seeds to cool fully before storing to maintain crunch.
- Use a rimmed baking sheet to prevent seeds from falling off while stirring.
- Everything But The Bagel seasoning can be purchased pre-made or mixed yourself with garlic, onion, sesame, and poppy seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
