Pumpkin Seeds

Roasting pumpkin seeds with the pulp is a personal style decision. We don’t remove the pulp because once it crisps up, it’s an excellent cracker. Also, flavor sticks to a pumpkin seed with pulp so much better than a washed one.

If you have roasted the pumpkin whole, you won’t have had to scoop out the seeds and the pulp. The seeds will be naturally shed most of pulp in the roasting process. Laziness can be efficient.

DETAILS

Makes: Variable
Keeps: 6 days
Time: 90 minutes

QUICK LINKS TO OTHER RECIPES
Parmesan Crisps

Pumpkin Seeds

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat an oven to 300°F
Spread seeds on an oiled baking sheet or cast iron skillet
Bake for 30 minutes
Stir the seeds after 30 minutes and season with salt
Set the timer for 20 minutes
Stir after 20 minutes
Set the timer for 10 minutes
Stir after 10 minutes
Set the timer for 10 minutes
Test a seed. If it is still wet inside, it needs at least another 15 minutes.
Continue until all the seeds are evenly roasted and easily move around the pan.