Don't let those pumpkin seeds go to waste! Try our roasted pumpkin seeds recipe for a delightful crunch and fantastic flavour. Reduce food waste and enjoy the benefits of these little powerhouses.
These roasted pumpkin seeds offer a satisfyingly crispy and savoury bite, making them an ideal snack or topping. And by using the seeds that might otherwise be discarded, you contribute to reducing food waste in a delicious way.
Looking for more pumpkin seed recipes? Check out my Turmeric and Smoke Paprika Spiced Nuts and Seeds for another flavour dimension.
- Pumpkin Seeds - Here we’ll be using the whole seeds (shells included) from a large Jack O’Lantern pumpkin. You can also substitute for regular hulled pumpkin seeds.
- Coconut Oil
- Dried Oregano
- Garlic Powder
See recipe card for quantities.
1. Preheat oven to 180°C (356 °F) and scoop out the seeds from a large pumpkin.
2. Place your pumpkin seeds in a bowl of water. Rub the seeds between your fingers to remove any pulp. The seeds will float to the surface, while the pulp sinks to the bottom.
3. Use a slotted spoon to skim the floating seeds. If there's a lot of pulp remaining, repeat the process.
4. Drain the seeds, then transfer them to a clean dish towel and pat them dry thoroughly. This step is crucial for achieving crispiness.
5. In a bowl, coat the seeds with the melted coconut oil and seasonings (salt, paprika, dried oregano, and garlic powder). Stir to ensure the seeds are evenly coated.
6. Spread the seeds out on a baking tray lined with parchment paper. Bake them for 15 minutes.
7. Once they've completely cooled, transfer them to an airtight glass container. They'll stay fresh and crunchy for up to a week.
Hint: After baking, switch off the oven and leave the seeds inside for another 10 minutes. The residual heat from the cooling oven will further dehydrate the seeds, making them crispy without burning.
Hulled Pumpkin Seeds - If you prefer a softer crunch or have difficulty digesting larger amounts of fibre, you can use hulled pumpkin seeds for this recipe. They don't require washing and are already hulled.
If you loved this roasted pumpkin seeds recipe, why not try another flavour combination, here are some ideas:
- Smoky Chilli & Lime - Toss the seeds with coconut oil, smoked paprika, cayenne pepper, and a squeeze of fresh lime juice.
- Herb & Lemon - Coat the seeds with coconut oil, dried thyme, rosemary, and a generous amount of fresh lemon zest.
- Curry - Mix the seeds with melted coconut oil and a blend of curry powder and ground turmeric.
Store your crunchy roasted pumpkin seeds in an airtight glass container for up to one week.
✨ Top Tip
If you don't like the rough texture of whole pumpkin seeds, you can use hulled pumpkin seeds instead. Note that these will not need to be washed first.
Whole pumpkin seeds are more on the tough and chewy side, but the crispy crunch is surprisingly moreish. Plus, they are higher in fibre than hulled. If, however, you would prefer a softer crunch, or you have difficulty digesting large amounts of fibre, then you could use hulled seeds instead in this recipe.
Looking for other recipes like this? Try these:
Crunchy Roasted Pumpkin Seeds Recipe
- 100 g pumpkin seeds from approximately one large 4-5kg pumpkin
- ⅛ teaspoon salt
- 2 teaspoons melted coconut oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Preheat oven to 180 °C (356 °F)
- Place the pumpkin seeds in a bowl of water. Gently rub the seeds between your fingers to remove any pulp. You'll notice that the seeds float to the surface while the pulp tends to sink to the bottom of the bowl.
- Use a slotted spoon to remove the floating seeds. If there's still a significant amount of pulp, you may need to repeat this step.
- Let the cleaned seeds drain and then transfer them to a clean dish towel and thoroughly pat them dry. Removing excess moisture is crucial to achieving crispiness.
- Place the seeds in a bowl and add the melted coconut oil and the seasonings (salt, paprika, dried oregano, and garlic powder).
- Stir well to ensure the seeds are evenly coated with the oil and seasonings.
- Spread the seasoned seeds out onto a baking tray lined with parchment paper and bake in the preheated oven for 15 minutes.
- Turn off the oven and leave the seeds inside for an additional 10 minutes. The residual heat from the cooling oven will continue to dehydrate the seeds, making them crispy without burning. Their full crispiness is achieved once they've cooled.
- Once they have completely cooled, transfer the seeds to an airtight glass container.