|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone enjoys a good jack-o'-lantern in October, but don't be so quick to toss those pumpkin seeds—also sometimes referred to as pepitas. With a few steps and some seasoning, they happen to be great for snacking. The trick is to make sure they're completely dry before you toast them in a skillet.
You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They can be salted or spiced to suit your palate; we've listed some ideas in this recipe but feel free to customize beyond salt and pepper to your liking. The shells are edible and contain fiber. You can also use this method with other squash seeds, such as acorn squash and butternut squash.
"Making pumpkin seeds as snack is my favorite thing to do during the fall/winter. Using the seed is a true definition of making most of the vegetables. This recipe is very adaptable, and you can make it with any spices that you like. I used smoked paprika, and it was amazing" —Tara Omidvar
1 cup pumpkin seeds
Dash salt, or garlic powder, onion powder, seasoned salt, or another seasoning of choice, optional
Steps to Make It
Gather the ingredients.
Rinse the pumpkin seeds, using your fingers to remove and discard all of the pulp.
Drain pumpkin seeds in a colander and spread them out on a cookie sheet to dry overnight.
Heat a large, heavy-bottomed, dry skillet over medium heat. Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.
When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.
Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
- Cool pumpkin seeds before eating or storing.
- If you like your toasted pumpkin seeds extra salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as directed above.
There are numerous ways to vary the flavors of this particular snack. Think of seasoning pumpkin seeds in the same way you might season popcorn—and you can go sweet or savory here, depending on your preference. Feel free to use the following seasonings:
- Cumin and coriander
- Creole or Cajun seasoning
- Parmesan cheese and garlic powder
- Curry powder
- Cinnamon and sugar
- Nutritional yeast
- Truffle salt
- Old Bay seasoning
How to Store Pumpkin Seeds
Store in an airtight container at room temperature for up to three months or refrigerate for up to six months.
You can also freeze them in an airtight container for up to a year.