In autumn, pumpkin is on the table in plenty in the form, of cream soup, baked pumpkin, pumpkin seed crisps, or even pies and cakes. Pumpkin seeds are a constant by-product of baking – but don’t throw them away – they can be made into a delicious treat at home with very little effort!
How to get started?
The pumpkin seeds are easiest to scoop out with a spoon, but of course, they also come with some of the pumpkin seed flesh and the ‘stringy’ inside of the pumpkin. Put the whole thing in a colander and, under running water, scrub the seeds out with your finger under the tap, separating them from the flesh.
Next, fill a bowl two-thirds full with water, then add the seeds, followed by enough salt to fill the bowl. Mix the water with the salt as thoroughly as possible and leave the seeds to stand in the water for 12-48 hours. Then pour out all the water from the bowl and dry the pumpkin seeds on paper towels. When they are dry, you can start seasoning them: add a little salt, and a pinch of chili powder, and finally add about a tablespoon of oil to a cup of pumpkin seeds and stir them thoroughly.
The baking part isn’t too complicated – place the seeds in a baking tray lined with baking paper in an oven preheated to 400 degrees and bake for 45 minutes until browned – about 45 minutes. It is important not to let them burn, so shake them every 5-10 minutes. When they are done, let them cool a little and they are ready to eat.
The Simplest Method For Roasting Pumpkin Seeds:
Step 1
Scrape out the insides of the pumpkin and remove the seeds.
Step 2
Fill a bowl two-thirds full with water, then add the seeds, followed by enough salt to fill the bowl. Soak it for 12-48 hours.
Step 3
Pour out all the water from the bowl and dry the pumpkin seeds on paper towels.
Step 4
Place the seeds in a baking tray lined with baking paper in an oven preheated to 400 degrees.
Step 5
Roast in a hot oven, stirring occasionally (not too often) until golden brown.
The pumpkin seeds can also be cooked in a hot pan, stirring constantly – it’s a bit more fussy work, but the end result will be just as delicious.
Sweet and Spicy Roasted Pumpkin Seeds
1 egg white
1/4 teacup sugar
1/2 tsp. cayanne pepper/ or ground chili
1/2 tsp. salt
1 tsp. fresh pumpkin seeds
Preparation
- Mix the pumpkin seeds with the dry ingredients, and then whisk in the egg whites until lightly beaten (you don’t need to whip the egg whites to a white).
- Cook in a hot oven for up to 10 minutes. Stir a few times during baking to prevent the egg whites from sticking together.
Curried roasted pumpkin seeds
- 1 egg white
- 1 teacup pumpkin seeds
- 1/2 tsp. salt
- 2 tsp. curry powder
Prepare the delicious pumpkin seeds as above.
F.A.Q
Do pumpkin seeds need to be soaked before baking?
Some people soak pumpkin seeds before roasting – they say this helps to make the seeds extra crunchy. However, if you do soak the seeds, dry them thoroughly before baking. Otherwise, steam can build up in the oven, which can make the seeds chewy instead of crunchy.
Are pumpkin seeds edible?
Yes, you can eat the skin, it will not harm you.
Why are roasted pumpkin seeds chewy?
There are several reasons why roasted pumpkin seeds may not have the right texture:
– too much pulp stuck to the seeds before baking,
– put the seeds in the oven when they were wet;
– put too many seeds in the pan;
– didn’t bake the seeds long enough;
– did not finish baking at a high temperature.
Which pumpkin seeds are best for baking?
You can roast almost any pumpkin seed you can buy on the market, in fact, even seeds from pumpkins used for feed. Otherwise, the green, skinless pumpkin seeds (actually only the inner, very thin skin) that you can buy in shops come from what are known as oil pumpkins.
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Last updated: September 24, 2023