Love it or loathe it, toasting pumpkin seeds are a part of the Halloween tradition in most homes. You can play it easy — just swish them through some water, toss them with a little olive oil and sea salt, and pop them in the oven. Or you can kick it up a notch and test out some funky seasoning mixes!
How do you toast your pumpkin seeds?
We’ve done both ways, boiling and simply roasting, and both have been a hit, but I now swear by the fancier method. I am not one to usually suggest an extra step, especially one that takes time, but boiling the pumpkin seeds for 10 minutes before toasting them makes a huge difference in the taste!
Do you season your toasted pumpkin seeds?
We have a lot of fun letting each family member create their own spice combination to test out — you can even have a Great Pumpkin Seed Tasting Challenge and vote on everyone’s favourite!
Here are a few simple ideas for spice mixes that we’ve enjoyed.
½ tsp cinnamon & ½ tsp sugar – That’s it, just equal parts cinnamon and sugar.
½ tsp chili powder, 1/8 tsp paprika or cayenne, 1/8 tsp garlic powder, ¼ tsp brown sugar – This doesn’t have as much kick as you might think, so it’s a good starting point to play around with a little spice!
½ tsp grated parmesan cheese & ½ tsp oregano – A subtle flavour but one that’s always a hit in our house.
The combinations you can create are endless. Just make small batches and test them out; there’s usually no shortage of pumpkin seeds to go around!
Now, on to the REALLY important stuff: tips for TOASTING those pumpkin seeds to get the best results!
Preheat your oven to 400 degrees F.
Put on a pot of water to boil; aim for about two to three cups of water for each cup of seeds.
If you’re looking for a salty treat, add a tablespoon or more of salt to the water (increase this if you’re working with more than one cup of seeds). You can also try boiling the seeds in a mix of water and vinegar, if you’re a salt & vinegar flavour fan.
Rinse your pumpkin seeds. Don’t worry if there’s a little residue from the pumpkin; boiling will help separate the seeds from the pumpkin guts.
Boil the seeds for 10 minutes. (It honestly improves the taste; the extra step is worth it!)
Drain, and toss with your spices. This is a great spot to get the kids involved: You can have everyone create their own spice blend in a Ziploc bag, then place their seeds inside to coat. You want to have about 1 teaspoon of seasoning blend for each cup of pumpkin seeds, so don’t overload the bags!
Place on a cookie sheet that’s been lightly coated with oil.
Roast in the oven for about 30 minutes.
Enjoy – and don’t forget to save & share!