Fall is in full swing, and with it comes the delightful tradition of pumpkin carving. But what to do with all those scooped-out seeds? Instead of tossing them in the trash, why not turn them into a crunchy, healthy snack? Baking pumpkin seeds is a simple and fun activity that reduces waste and gives you a tasty treat to enjoy. I’m excited to share my tips and tricks with you on How to Bake Pumpkin Seeds, ensuring that your seeds turn out deliciously crispy every time.
How to Bake Pumpkin Seeds
Baked pumpkin seeds, also known as pepitas, are the edible pumpkin seeds typically removed from the pumpkin during the carving or cooking process. After being cleaned and rinsed to remove any pulp, the seeds are often seasoned and then baked until they’re crunchy.
Ingredients:
- Fresh pumpkin seeds (from 1 large pumpkin)
- 2 tablespoons of olive oil or melted butter
- Salt, to taste
- Optional seasonings: garlic powder, paprika, cayenne pepper, cinnamon, or sugar (choose based on your preferred flavor profile)
how to bake pumpkin seeds in the oven
- Preparation: Start by preheating your oven to 300°F (150°C). While your oven is warming up, begin cleaning your pumpkin seeds. This part can be messy, but it’s crucial for the perfect baked seed.
- Cleaning the Seeds: Remove the seeds from your pumpkin and place them in a colander. Try to remove as much of the pumpkin flesh as you can with your hands. Then, rinse the seeds under cold water, stirring and shaking the colander to help dislodge any remaining pumpkin bits.
- Boiling (Optional): For extra crispy seeds, you can boil them in salted water for about 10 minutes before baking. This step is optional but recommended. Use about 1 tablespoon of salt for 2 cups of water.
- Drying the Seeds: Spread the cleaned (and possibly boiled) pumpkin seeds on a clean kitchen towel or paper towel and dry them thoroughly. This is crucial because moisture is the enemy of crispiness!
- Seasoning: Transfer the dried seeds to a mixing bowl. Add olive oil or melted butter, ensuring all seeds are coated nicely. Sprinkle with salt and add any additional seasonings you like. Stir well to provide an even coating.
- Baking: Spread the seeds in a single layer on a baking sheet lined with parchment paper. It’s important not to overcrowd the seeds to allow them to bake evenly.
- Roast in the preheated oven for about 20 to 40 minutes or until golden and crunchy. The baking time varies depending on the size of the seeds and your oven, so it’s best to start checking them after 20 minutes. Stir the seeds occasionally to ensure they roast evenly.
- Cooling: Once done, remove the seeds from the oven and let them cool down on the baking sheet. They will continue to crisp up as they cool.
Tips for the Perfect Baked Pumpkin Seeds:
- Clean Thoroughly: Ensuring your seeds are clean and completely dry before baking is key to achieving that perfect crunch.
- Boil for Extra Crunch: Boiling the seeds before baking helps to make them super crispy.
- Season Generously: Don’t be shy with the seasoning. Since some of it might fall off during the baking process, it’s better to go a bit overboard than to undershoot.
- Stir Occasionally: Stirring the seeds a few times during baking promotes even roasting and prevents them from burning.
- Cool Completely: Your seeds might not feel completely crispy right out of the oven. Give them time to cool; this is when the magic happens, and they attain their final crunch.
how to eat pumpkin seeds
Baked pumpkin seeds are a versatile, crunchy snack that can be enjoyed independently or as a complementary addition to various dishes and settings.
As Snacks:
- On Their Own: Enjoy them as a stand-alone snack, perfect for movie nights, on-the-go snacks, or as a healthy alternative to more processed options.
- Trail Mix: Incorporate baked pumpkin seeds into a homemade trail mix. Combine with nuts, dried fruits like cranberries or raisins, and a sprinkle of chocolate chips for a sweet and salty snack.
- With Fruit Cups: Add a crunchy texture to your fruit cups by sprinkling a handful of seasoned pumpkin seeds on top.
In Salads:
- Green Salads: Toss them into your green salads for an added crunch. They pair wonderfully with ingredients like goat cheese, spinach, roasted beets, and vinaigrette dressing.
- Grain Bowls: Sprinkle over grain or Buddha bowls to add texture and nutrition. They blend well with quinoa, rice, or farro bowls laden with veggies and a protein source.
With Breakfasts:
- Oatmeal or Yogurt: Start your day by adding a crunch to your breakfast bowl. Stir them into oatmeal or sprinkle on top of yogurt along with fruit and honey.
- Smoothie Bowls: Use them as a topping for smoothie bowls for an extra nutritional punch and texture contrast.
In Baked Goods:
- Bread and Muffins: Incorporate into the batter for an added crunch in your baked goods, such as pumpkin bread, muffins, or even cookies.
- Granola: Make a batch of homemade granola by combining pumpkin seeds with oats, honey, and your choice of nuts and dried fruits. Perfect for a quick breakfast or snack.
As Garnishes:
- Soups and Stews: Use them as a garnish for creamy soups and hearty stews. They work particularly well with pumpkin soup, adding a delightful crunch and visual appeal.
- Pasta Dishes: Sprinkle over the top of your favorite pasta dishes, especially those featuring autumnal flavors, such as butternut squash pasta or a simple aglio e olio for a textural contrast.
Ingredients Substitutes
Baking pumpkin seeds is a simple and delightful way to make use of the innards of a carved or cooked pumpkin, especially during the fall season. However, you might not always have the exact ingredients recommended in a recipe or you might want to tweak the flavor profile to match your preferences or dietary needs.
Olive Oil
Substitute: Coconut oil, vegetable oil, avocado oil, or melted butter. Each will slightly change the flavor; for example, coconut oil may impart a sweeter, more tropical note, whereas butter will make them richer.
Salt
Substitute: Sea salt flakes offer a different texture but can be used in a similar quantity. For a low-sodium alternative, you might use potassium chloride salt or simply reduce the quantity. Soy sauce or tamari (in very small amounts) could add a saltiness and umami if you toss the seeds before baking.
Seasoning
The beauty of pumpkin seeds is that they can take on various seasoning profiles. Here are some common ones and their substitutes:
- Sugar and Cinnamon (for sweet seeds): Instead of white sugar, try brown sugar, coconut sugar, or maple syrup for different sweet profiles. For a sugar-free version, consider stevia or monk fruit sweetener, adjusting the amount to taste due to differing sweetness levels.
- Chili Powder or Cayenne (for spicy seeds): Smoked paprika, chipotle powder, or even curry powder can offer a different but equally delightful kick.
- Garlic Powder: Onion powder, or for a fresher alternative, finely minced garlic can work, though it might burn at high temperatures, so it should be watched carefully.
FAQ
How long does it take to bake pumpkin seeds?
Bake pumpkin seeds takes 20 to 30 minutes at 300°F (150°C).
How long does it take to bake pumpkin seeds at 350 in the oven?
It takes about 15 to 20 minutes to Bake pumpkin seeds at 350°F (175°C)
How long does it take to bake pumpkin seeds at 400?
It takes about 10 to 15 minutes to Bake pumpkin seeds at 400°F (200°C)
What temp to bake pumpkin seeds?
You can bake pumpkin seeds at 300°F (150°C) for a longer, slower roast or at 350°F (175°C) for a quicker roast. Baking at 400°F (200°C) is also an option for a faster cook but requires more attention to avoid burning.
Final Thoughts
When baking pumpkin seeds, feel free to get creative with the substitutions and seasonings you have on hand. The versatility of pumpkin seeds makes them an excellent canvas for flavors ranging from sweet to spicy to savory, allowing you to customize them to fit any palate or dietary preference.
More Pumpkin Recipes:
Ingredients
- Fresh pumpkin seeds (from 1 large pumpkin)
- 2 tablespoons of olive oil or melted butter
- Salt, to taste
- Optional seasonings: garlic powder, paprika, cayenne pepper
Instructions
- Preparation: Start by preheating your oven to 300°F (150°C). While your oven is warming up, begin cleaning your pumpkin seeds. This part can be messy, but it's crucial for the perfect baked seed.
- Cleaning the Seeds: Remove the seeds from your pumpkin and place them in a colander. Try to remove as much of the pumpkin flesh as you can with your hands. Then, rinse the seeds under cold water, stirring and shaking the colander to help dislodge any remaining pumpkin bits.
- Boiling (Optional): For extra crispy seeds, you can boil them in salted water for about 10 minutes before baking. This step is optional but recommended. Use about 1 tablespoon of salt for 2 cups of water.
- Drying the Seeds: Spread the cleaned (and possibly boiled) pumpkin seeds on a clean kitchen towel or paper towel and dry them thoroughly. This is crucial because moisture is the enemy of crispiness!
- Seasoning: Transfer the dried seeds to a mixing bowl. Add olive oil or melted butter, ensuring all seeds are coated nicely. Sprinkle with salt and add any additional seasonings you like. Stir well to provide an even coating.
- Baking: Spread the seeds in a single layer on a baking sheet lined with parchment paper. It's important not to overcrowd the seeds to allow them to bake evenly.
- Roast in the preheated oven for about 20 to 40 minutes or until golden and crunchy. The baking time varies depending on the size of the seeds and your oven, so it's best to start checking them after 20 minutes. Stir the seeds occasionally to ensure they roast evenly.
- Cooling: Once done, remove the seeds from the oven and let them cool down on the baking sheet. They will continue to crisp up as they cool.
