Begging and Pleading (Recipe: Oven Roasted Pumpkin Seeds) (2024)

FAQs

Do you have to let pumpkin seeds dry before roasting? ›

Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.

Although you don't have to boil the pumpkin seeds before roasting, we recommend it. Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly.

Should Pumpkin Seeds Be Soaked before Roasting? You do not need to soak pumpkin seeds before roasting them. Pumpkin seeds are already pretty “wet” to begin with, if you're scooping them out of a fresh pumpkin, so they don't require soaking the way some other dry nuts and seeds do before using them.

Soak Them Overnight in Salt Water

But this step is the most important. Pumpkin seeds are covered in a thin membrane. The enzymes in the membrane are difficult to chew and digest, which is why you want to soak the seeds for 12-24 hours. For every 1 cup of seeds add: [2 cups of water + 1/2 Tablespoon salt.]

For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You'll know it's done when the skin is tender when pierced with a fork. Let the pumpkin cool slightly before handling.

Many people scoop out the whole seeds and roast them — shell and all — as a snack. However, those sold in grocery stores are typically shelled. That's why commercial varieties are a different color, size, and shape than ones you might prepare at home. Even so, pumpkin seed shells are safe for most people to eat.

Yes, you can eat the shell of a pumpkin seed. The shells add a nice crunch to this nutritious snack. They're also loaded with fiber. Pumpkin seeds with shells pack twice the fiber content of those that have already been shelled.

After filing, soak seeds for an hour or two in hot water before planting. These steps help seedlings to emerge easily from within the hard seed coat.

If your roasted pumpkin seeds are chewy after baking then either they are still warm (they'll be crisp once cooled completely) or they haven't been baked long enough. Look for them to be a beautiful golden brown color!

Make sure you don't over-bake them because if the seeds brown too much in the oven, the flavour can become bitter and they are less tasty to snack on. If you'd prefer to make unsalted toasted pumpkin seeds, just skip the salt in the recipe and toast them in plain oil.

How long do homemade roasted pumpkin seeds last? ›

How Long Do Roasted Pumpkin Seeds Last? Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.

Pumpkin seeds are edible, nutritious seeds from pumpkins that are roasted, salted, and eaten as a snack in many parts of the world. They're very nutritious, with omega-3 fatty acids and lots of minerals, and they have anti-inflammatory effects that have many potential health benefits.

Spread seeds out on a baking sheet and allow them to sit out overnight to dry. 3. Season and roast: Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt.

Drying seeds and roasting seeds are two different steps. To dry: carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in a dehydrator at 115 to 120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir frequently to avoid scorching.

Wash and rinse them thoroughly in a colander. 3. Let them air-dry. Starting with dry seeds allows the oil and any seasonings to adhere properly, and also encourages them to crisp up better.

Once thoroughly soaked, remove your pumpkin seeds from the water, pat dry and roast a bit longer than you would unsoaked pumpkin seeds. About five to ten minutes longer.

After soaking, drain in a colander (don't rinse!). Spread the seeds out evenly on a tea towel laid on your counter to air dry for an hour or two. This step makes sure that your pumpkin seeds end up nice and crispy. Return the pumpkin seeds to a bowl and toss with the oil of your choice until fully coated.