How to Make Perfect Pumpkin Seeds - Home Cooking Memories (2024)

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How to Make Perfect Pumpkin Seeds - Home Cooking Memories? ›

Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft.

Soak Them Overnight in Salt Water

But this step is the most important. Pumpkin seeds are covered in a thin membrane. The enzymes in the membrane are difficult to chew and digest, which is why you want to soak the seeds for 12-24 hours. For every 1 cup of seeds add: [2 cups of water + 1/2 Tablespoon salt.]

Should You Boil Pumpkin Seeds Before Roasting? Although you don't have to boil the pumpkin seeds before roasting, we recommend it. Boiling pumpkin seeds in salted water helps the salt to permeate the seeds inside the shells and helps them to cook more evenly.

Boiling also helps the seeds to roast more evenly and, as a bonus, helps with digestion (some people soak the seeds to help with this, but boiling works just as well). I use about a half teaspoon of salt for every cup of water that I use, but you can use even more for extra salty pumpkin seeds.

Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn't find that this extra step made much of a difference. Simply rinse the seeds under cold running water and pat them dry with a towel. Test Kitchen Tip: Patting the seeds dry is an important step.

Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.

Pumpkins seeds are perfectly safe to enjoy raw. Now, if you do choose to eat raw pumpkin seeds, you'll need to decide if you want to eat them with or without the shell. While shelled pumpkin seeds contain more fiber than unshelled ones, the shell is chewy and may take a bit more work to break down.

Clean the pumpkin seeds of the strands and tendrils of pumpkin as best as you can, but don't break out the tweezers—a few traces of pumpkin can add extra flavor. Rinse: Once you've removed the strings of pumpkin from the seeds, place the seeds in a colander and rinse under cold water.

Bake– Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Smaller seeds will need less time than larger ones. Let cool– As the seeds cool, they will crisp up a little more. Make sure to let them cool completely before transferring to a sealed container.

Pumpkin seeds can be dried in a dehydrator at 115 to 120°F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir frequently to avoid scorching. To roast: toss dried pumpkin seeds with oil and your favorite seasonings such as salt, pepper, garlic or cumin.

How long do homemade pumpkin seeds last? ›

Storing Roasted Pumpkin Seeds – Once the pumpkin seeds have cooled, transfer to an airtight container and store at room temperature for up to 1 week or in the refrigerator for up to 2 months.

Soak the seeds in water for at least 6 hours. Pour the pumpkin seeds into a colander to drain. Toss seeds with melted coconut oil and spices and spread out evenly on a dehydrator sheets.

Start seeds indoors 3-4 weeks before the last spring frost. Keep pumpkin seeds moist until they have germinated, which should take 7 to 14 days, depending on the soil temperature. When transplanting the pumpkin seedlings, they should have about 4 mature leaves and well-developed roots.

You do not need to soak pumpkin seeds before roasting them. Pumpkin seeds are already pretty “wet” to begin with, if you're scooping them out of a fresh pumpkin, so they don't require soaking the way some other dry nuts and seeds do before using them.

If you are unable to dry the nuts or seeds, it is best to only soak an amount that you can be sure will used within two or three days. As with any live food, mold tends to set in within days if you're not careful.

Soak the Pumpkin Seeds

Leave the bowl out on the counter and allow the pumpkin seeds to soak for 6 hours minimum, up to 24 hours. If we gut our pumpkins in the morning, we let the pumpkin seeds soak all day and then proceed to the next step before bed (letting them air dry overnight).

After soaking, drain in a colander (don't rinse!). Spread the seeds out evenly on a tea towel laid on your counter to air dry for an hour or two. This step makes sure that your pumpkin seeds end up nice and crispy.