Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Great as a snack or use to garnish a salad.
- 1 cup pumpkin seeds
- 1 tablespoon melted butter or vegetable oil
- salt, to taste, about 1/2 teaspoon
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Heat a skillet over medium low heat; add pumpkin seeds and cook, turning frequently, until nicely browned and crunchy. The seeds will probably start to pop. If using butter, you might have to lower the heat a bit more. This takes about 30 to 45 minutes, sometimes longer if the heat is quite low.
To roast the seeds in the oven, heat oven to 300°. Cook, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
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