Yield: Yields 1 cup
Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. Use your fingers to rake the seeds free from the strands of pumpkin fiber. If you prefer your pumpkin seeds sweet or spicy, see the variations for more flavor options.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.
Sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting.
Love roasting pumpkin seeds!!! Agree with the other rating...leave some of the goo on. I like oil, Worcestershire sauce, garlic salt and some ground pepper!!! I also roast a long time and stir stir stir!!
So easy & so good for you! Be sure to leave some of the fiber w/ the seeds for flavor. Don't be tempted to "wash" the seeds. Just rake the seeds w/ your fingers through the pumpkin goo.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?