Toasted Pumpkin Seeds

November 1, 2014

I realize that Halloween and prime pumpkin carving season have passed, but if you still have one of those big, orange, un-carved gourds sitting on your stoop… then this recipe is for you.

I’ve toasted pumpkin seeds every October, but this time I tried something new.  I found that by boiling the seeds first before toasting, it makes for a crunchier and even more enjoyable seed.  Give it a try!
Toasted Pumpkin Seeds from Simplified Feast 1


Toasted Pumpkin Seeds from Simplified Feast

Toasted Pumpkin Seeds

Recipe slightly adapted from Bon Appetit
Yields about 1 cup, depending on size of pumpkin


Seeds from 1 pumpkin

3 Tbs. salted butter, melted

Salt and Pepper, to taste



Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.

Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with butter, and season with salt and pepper. Roast until golden and crisp, 15-20 minutes. Let cool completely.