Every pumpkin you carve or cook comes with a free snack inside. Roasted pumpkin seeds take a little patience to clean, but the rest is simple. Several university extension services publish recipes, and while they agree on the basic steps, they differ on oven temperature and time. Here is how to do it, with each source named so you can choose the method that fits your kitchen.
Clean the seeds well
Start with clean hands and a clean counter, which is the first step in the University of Maine Cooperative Extension recipe. Separate the seeds from the stringy pulp. Oklahoma State University Extension suggests rinsing them in a colander and rubbing them by hand to strip off the pulp and strings, then rinsing again. University of Illinois Extension says to sort through the seeds and throw away any that are cut or damaged. Dry them by patting with a paper towel or clean kitchen towel.
To boil or not to boil
Some recipes add a quick boil before roasting. University of Illinois Extension brings 1 quart of water and 2 tablespoons of salt to a boil, adds 2 cups of seeds, and boils them for 10 minutes before draining and patting them dry. It says this helps the seeds roast more evenly, but the step is optional. If you skip it, Illinois Extension suggests seasoning the seeds directly with about half a teaspoon of salt. Oklahoma State University Extension and Purdue University Extension both use a similar 10 minute simmer in salted water.
Oil and season
Toss the dry seeds with a little oil. University of Illinois Extension uses 1 tablespoon of olive or canola oil for 2 cups of seeds. From there, seasoning is up to you. Oklahoma State University Extension adds Old Bay seasoning, and NC State Extension suggests garlic powder or smoked paprika. Spread the seeds in a single layer on a baking sheet so they roast instead of steam.
Oven temperature and time
Here is where the recipes differ. Each one stirs or flips the seeds during roasting.
University of Illinois Extension: 350 degrees Fahrenheit for 15 to 25 minutes, stirring about every 5 minutes, until golden brown.
University of Maine Cooperative Extension: 350 degrees for 20 to 30 minutes, flipping halfway through.
NC State Extension in Buncombe County: 350 degrees for 15 to 20 minutes, stirring halfway.
Oklahoma State University Extension: 300 degrees for 30 to 40 minutes, stirring every 5 to 10 minutes.
NC State Extension in Buncombe County advises checking at 15 minutes because seeds go from pale to brown quickly, and dark brown means they are over roasted. A lower oven gives you more time to catch them.
A note on food safety
Oklahoma State University Extension warns that the flesh of a carved pumpkin is not safe to eat after it has sat at room temperature for several hours or days, though it notes the seeds can still be roasted or dried. The simplest habit is to scoop and clean the seeds on carving day and roast them soon after, rather than digging them out of a jack-o-lantern later. If you are planning your carving night, our guide to carving basics covers tools and safety.
Cool and store
University of Illinois Extension and Oklahoma State University Extension both say to let the seeds cool completely before storing them in an airtight container. Sources differ on how long they keep. NC State Extension in Buncombe County says up to two weeks on the counter, while University of Maine Cooperative Extension recommends the refrigerator for no more than 10 to 14 days. The cautious choice is the refrigerator. Both say the freezer is the option for longer storage, and Buncombe County Extension gives up to three months there.
Questions about your pumpkins?
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