Don’t let those pumpkin seeds go to waste! After carving your pumpkins, make sure to save the seeds for roasting! This a healthy, fun, and memorable activity to do with kids. Besides a little mess from scooping out the seeds, roasted pumpkin seeds are quite easy to make!
HOW TO CLEAN PUMPKIN SEEDS
I’m not sure that there is any real technique involved here for scooping out the seeds! We started with spoons, but using your hands Is easier. Some kids love the feel of this, and others don’t. Our giant pumpkin actually didn’t have as many seeds as we expected.
Once all the seeds are scooped out, dump them in a bowl of cold water to soak. This helps the pumpkin guts to separate from the seeds more easily. After a few minutes and the pumpkin guts have sunk to the bottom of the bowl, take the seeds out to dry on a kitchen towel. Pat them as dry as you can. The oven will do the rest!
HOW TO ROAST PUMPKIN SEEDS
Line a rimmed pan with parchment paper for easy clean up. Place pumpkin seeds in a bowl. Add olive oil and salt (2 tsp. olive oil + 1/4 tsp salt. per cup of raw pumpkin seeds). There are many ways to season pumpkin seeds, but we usually stick with the traditional seasonings.
Lay the pumpkin seeds out evenly on the baking sheet so that they are not overlapping. This helps them to get crispier in the oven. Bake the seeds at 275 degrees for 40-45 minutes.
This final step is important! After the first 40-45 minutes of baking is done, turn up the heat in the oven to 325 degrees. Bake the seeds for 5 more minutes, or until they begin to look crispy and lightly browned.
Let the seeds cool on the pan.
Enjoy your crunchy and healthy snack!