Closet Cooking Logo

Toasted Pumpkin Seeds

Chipotle Toasted Pumpkin Seeds


If you are like me and you like to make your own pumpkin puree then you probably go through a lot of pumpkin seeds. It is such a shame to just throw all of them away when it is so easy to make toasted pumpkin seeds. After separating the seeds from the stringy bits, you rinse the seeds and toss them in some oil and seasonings. The seasoning can be as simple as salt and pepper but you can do pretty much whatever you imagine. I like to add some spicy heat to my pumpkin seeds and smoky chipotle chili powder is a wonderful way to do so. After seasoning you just need to bake them in the oven until they are nice and crunchy. The toasted pumpkin seeds make for a great snack or they can be used to garnish soups and other dishes.

Chipotle Toasted Pumpkin Seeds

(makes a bunch depending on the size of your pumpkin)
Printable Recipe

Ingredients:
the seeds from one pumpkin (cleaned and rinsed)
1 tablespoon oil
1 teaspoon salt
1 tablespoon chipotle chili powder (optional, or other seasoning)

Directions:
1. Toss the pumpkin seeds in oil and chipotle chili powder.
2. Place them on a baking sheet in a single layer.
3. Bake in a preheated 400F oven until golden brown, about 10-20 minutes. They may start to pop and that is ok.

10 comments:

Marjie said...

Kevin, I add garlic powder & paprika to my pumpkin seeds. They last about 10 minutes.

Kevin said...

Garlic powder and paprika pumpkin seeds sound tasty.

Annie said...

Kevin, I was told to soak the seeds in salt water beforehand....I tried fajita seasoning this time, I will see soon how tasty they turn out!

Mels said...

Yum! These barely made it out of the oven. I'll never throw pumpkin seeds away again

Anonymous said...

Great idea with the chipotle; I'm making them today! Over the years I have soaked them in salt water and not soaked them in salt water...the only difference I've found is they take longer to bake if you soak them first, but I haven't found a difference in flavor either way. Therefore, I no longer soak them first :)

Anonymous said...

Kevin,
I'm fan of your blog, Here in Venezuela is very common preparing Pumpkin seeds... Excellent repice. Congratulations! Edgar Lopez From Venezuela

Joanne Ross said...

all these recipes look yummy, can't wait to get some small pumpkins and try them. Much better to have fresh than canned, unless it is home canned. Too old and decrepit to do that anymore.

Anonymous said...

After you roast them...can you eat the entire seed...or do you have to crack them open and just eat the inside ??

Kevin Lynch said...

Anonymous: You can eat the entire seed.

Anonymous said...

We have been making these since I as a child! I had to click to see how you make them. Was surprised to see oil. I have always just washed, placed on cookie sheet, salted, than toasted. They never popped for me...lol Guess it may be the oil!

Post a Comment