Jaipi Sixbear is an established author of hundreds of helpful online articles. Jaipi learned to garden at an early age. She has old and new tips and tricks for growing your best garden ever.
Making your own roasted pumpkin seeds from the garden is easier than you think. There are a few tricks that will make your flavored roasted pumpkin seeds stand out from the others. Plus, one essential step that many don’t know about. Here’s how to make the best roasted pumpkin seeds you’ve ever tasted right from your own garden.
Start with the best seeds. Use the seeds from medium pie pumpkins for roasting. Large carving pumpkins will yield more seeds but are not as tender. Small pie pumpkins have great tasting seeds. Unfortunately the smaller the pumpkin gets, the more difficult retrieving the seeds becomes and the smaller the yield.
To scoop out the seeds from your pumpkin, you’ll need to cut the top off. Cut a circle in the top of the pumpkin and simply pull the “lid” up and out. Now you have a hole to insert a spoon into, so as to scrape out the seeds. Scraping the sides and bottom of the inner pumpkin with a metal spoon is the easiest way to get all the goop out, seeds included.
Once you’ve scooped all the seeds out of the pumpkin, washing is the simplest way to separate the residue from the seeds. Lay the washed seeds out on clean cloth or paper towels to dry.
“Brining” the seeds is the secret step you may have been missing! Soaking pumpkin seeds in brine gives them a more intense flavor. So, while the seeds are drying, prepare the brine as follows.
For each four cups of flavored roasted pumpkin seeds, you’ll need 1 cup of salt and three cups of warm water. Add or subtract salt and water proportionately for different amounts of seeds. Use a large mixing bowl. Combine the salt with the warm water in the bowl. Be sure all the salt is dissolved in the water. Add the pumpkin seeds to the mixture. Soak for 2 hours.
Coat cookie sheets with a little olive oil. Place the brined seeds in a single layer on the greased cookie sheets. Bake at 350 for as long as it takes to turn them crispy. Pumpkin seeds vary in cooking times. Taste test periodically to be sure they don’t over cook. Once they’re done, remove and cool them right on the baking sheet.
If all goes well, you should now have nice roasted pumpkin seeds with a salty crust. These are great just as they are but you may want to make some other flavored combinations for guests, giving or just for you. Place the cooled roasted salted pumpkin seeds in a large bowl big enough to do some stirring. If you are planning on making more than one flavor, divide the seeds accordingly.
Flavor combination ideas:
Toss each cup of roasted pumpkin seeds in a mixture of 1 tsp. brown spicy mustard and 2 tsp. Agave nectar. Bake for five minutes at 350 degrees.
Onion and garlic
Sprinkle each cup of roasted pumpkin seeds with ½ tsp garlic powder and ½ tsp. onion powder. Toss and serve.
For each cup of roasted pumpkin seeds, toss in ¼ cup of bottled oriental style orange sauce. Bake at 350 for 5 minutes.
Toss each cup of roasted pumpkin seeds in a mixture of ½ tsp. cinnamon and 2 tsp. Agave nectar. Bake at 350 for 5 minutes.