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Roasted Garlic Pumpkin Seeds

An easy snack you can make out of pumpkin seeds you might just throw away.
Easy to make roasted pumpkin seeds | Frugal Family Home

Do you bake your own pumpkins? When baking pumpkins for pumpkin puree after removing the seeds, don’t throw them away. Roast the pumpkin seeds for a healthy and inexpensive snack.

Roasted Garlic Pumpkin Seeds | Frugal Family Home

This year I was able to get pie pumpkins for just $1 each. I only purchased two, I probably should have bought a couple more. Since the pumpkins keep so well.

Washing the Pumpkin Seeds, the Slimy Part

How to roast pumpkin seeds | Frugal Family Home

Roasting pumpkin seeds is really easy. The slimy part is washing off all the pumpkin strings before you roast them. Those strings can be sticky and slimy. I have found that if my hands are a little damp and I can get the seeds to release more easily from strings.

Roast your own pumpkin seeds | Frugal Family Home

Once the seeds are fairly clean, I give them a rinse in the colander. Then it’s time to season them up and get the seeds into the oven.

Season and Roast the Pumpkin Seeds to Perfection

Well seasoned and roasted to perfection pumpkin seeds | Frugal Family Home

I use a combination of salt, pepper and garlic for my pumpkin seed seasoning. But you could use any combination of seasons you like. I also toss the seeds with a little olive oil to help the seasonings to stick. Only about a tablespoon is needed.

After the seeds are tossed in oil and sprinkled with seasoning. I roast them until they are golden brown. They roast quickly, taking only about 8 minutes, so be sure to set a timer. I also like to give them a stir about half way through the roasting time. It helps them to brown more evenly.

Don't throw away those pumpkin seeds, roast them for a snack | Frugal Family Home

The seeds smell so great right out of the oven, it’s like a garlic nutty smell. The shells get nice and crisp. They are so flavorful with the seasoning on them. It makes them just a little addictive.

The day I made this batch I told the kids they could have some if they liked. My daughter grabbed a handful to eat. My son look at them and said “No Thanks.”

I told him that he liked the roasted pumpkin seeds before and he should give them a try. He reluctantly tried one and announced, “These don’t taste as bad as they look.” I don’t know if I should take it as a compliment or not. But he did come back for more. 😉

The next time you are making pumpkin puree, don’t throw away the seeds, roast them instead. They make a yummy crisp and flavorful snack.

Easy to make roasted pumpkin seeds | Frugal Family Home
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Roasted Garlic Pumpkin Seeds

An easy snack you can make out of pumpkin seeds you might just throw away.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 10 serving
Author Shelly

Ingredients

  • Pumpkin Seeds
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic
  • 1/4 teaspoon Pepper
  • 1 tablespoon Olive Oil

Instructions

  • Wash the pumpkin seeds and place on a cookie sheet.
  • Drizzle with oil and stir well.
  • Sprinkle with the salt, garlic, and pepper.
  • Stir to distribute the seasoning
  • Roast in a 375 degree oven for 8 minutes or until golden brown.
  • Let cool and enjoy.

 

 

Have you roasted pumpkin seeds before? What kind of seasonings do you prefer on your pumpkin seeds?

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4 thoughts on “Roasted Garlic Pumpkin Seeds”

  1. Pumpkin seed always come out tough and chewy when I try this. All of the seeds (pepitas) I’ve bought have been skinless. Am I missing a step?

    1. I usually just roast the pumpkin seeds in the shells. I bake them until they are crisp and brown. They will kinda plump up a little too. They usually stay crisp for about a day or two. Then they tend to get a little chewy. You might try reheating them in the oven when they get chewy. It might crisp them up again.

      I hope this helps. 🙂

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