Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

  • Home
  • Recipe Index
  • Gardening
    • Annuals
    • Bulbs
    • Forcing
    • Groundcovers
    • Herbs
    • Houseplants
    • Pests
    • Perennials
    • Vegetables
      • Tomatoes
    • Preserving the Harvest
      • Soil
    • Winter-Sowing
    • What To Do When
  • Household
    • Decorating
    • Flower Arranging
    • Good Ideas
    • Etc.
    • House Tour
    • Christmas
  • Shop
  • Ask Kevin
    • Ask Kevin Forum
    • Tips
    • Email Kevin
    • facebook
    • twitter
    • Pinterest

Crisp, Smokey Pumpkin Seeds

BY Kevin Lee Jacobs | September 24, 2014 16 Comments

Last updated on September 28th, 2014

After you’ve made a batch of pumpkin puree (or carved out a Jack-O-Lantern), you’ll find yourself faced with approximately 8 million seeds. What to do with these nutritious pearls? I’d turn them into this crispy-salty-smokey snack:

Note: These seasoned seeds are highly additive. So make a giant batch, okay?

First, put the seeds and “pumpkin guts” in a bowl. If you haven’t the energy to clean the seeds right away, just cover and refrigerate the slimy mess for up to 24 hours.

You can clean the seeds in one of two ways:

1) Put the works in a large bowl of water, and wait until the seeds float to the top.

Or, do what I do, and…

2) Simply tip the guts into a colander, and — under a steady stream of tepid water — pull out the the stringy bits of orange pulp.

Spread the sticky seeds in a single layer on a kitchen towel.

This next step is very important: Let the seeds dry overnight. Wet seeds will not crisp properly.

Scrape the seeds from the towel, and tip them into a bowl.

Add 1 or 2 tablespoons good olive oil — you’ll need enough to generously coat the seeds.

No olive oil for you? Use melted butter or coconut oil.

Add 1 (more or less) tablespoon kosher salt…

2 (more or less) teaspoons smoked paprika…

And mix everything up with your impeccably clean hands.

Spread the seeds out on a baking sheet…

And roast them at 325°F until lightly bronzed and definitely crisped — 20-30 minutes. Of course, you don’t want these babies to burn, so keep an eye on them. The seeds pictured above took exactly 30 minutes to achieve crunchy perfection.

Enjoy these gastronomic poems  with Cabernet Sauvignon and a romantic movie. Martin Scorsese’s The Age of Innocence comes to mind. Have you seen it?

For your convenience, here’s a printer-friendly copy-and-paste version of the above:

Crisp, Smokey Pumpkin Seeds
Kevin Lee Jacobs (www.kevinleejacobs.com)
Fresh pumpkin seeds
Olive oil (or melted butter or coconut oil)
Kosher salt
Smoked Paprika

Place oven rack at lower-middle position; preheat oven to 325°F.

Put the pumpkin seeds and all of their clinging pumpkin flesh in a colander. Under a steady stream of tepid water, pull out the bits and chunks of pulp.

Spead the seeds out on a kitchen towel, and let them dry over night (wet seeds won’t roast properly).

Scrape seeds into a bowl. Add enough olive oil (or whatever fat your prefer) to generously coat the seeds. Then add salt and smoked paprika to taste, and thoroughly mix with your hands.

Spread the seeds in a single layer on a baking sheet. Roast until lightly bronzed and definitely crisped — 20-30 minutes. Serve with a rich red wine and a romantic movie.

Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly email updates.

More seasonal deliciousness from Kevin Lee Jacobs:
Harvest Turnovers
Root Veggie Pizza
Afternoon Tea for You and Me

Make Your Own Pumpkin Puree!
How I Propagate Boxwood

Comments

  1. 1

    Susan M. says

    September 25, 2014 at 9:21 am

    Roasted pumpkin seeds are an annual tradition – pumpkin patch with the grandkids and then son-in-laws get the yummy roasted seeds. Have never tried with smoked paprika so think I will mix it up a bit this year and add this recipe to their assortment.

  2. 2

    Rachel says

    September 25, 2014 at 1:44 pm

    I’ve never dried seeds overnight, maybe that’s where I’ve always gone wrong. Thank you once again for your detailed instructions. Now I have to find a pumpkin from the fall display to sacrifice …

    Rachel

  3. 3

    Kevin Lee Jacobs says

    September 26, 2014 at 5:06 pm

    Hi Rachel – In my experience, drying the seeds overnight makes all the difference if you want a super-crisp snack. If you give the method a try, I hope you’ll report your results!

  4. 4

    Pam says

    September 28, 2014 at 10:37 am

    Love pumpkin seeds roasted. I do the same with my spaghetti squash seeds or butternut seeds. Delish!! Thanks, Kevin!

  5. 5

    Lori G. says

    September 28, 2014 at 11:18 am

    I’ve tried this in the past but I have what might be a dumb question. Do you eat them shells and all? Or like sunflower seeds?

  6. 6

    Gretchen says

    September 28, 2014 at 2:29 pm

    Ahah!! Your superb instructions have again cleared away a puzzlement. So far, I have only made not-so-wonderful roasted pumpkin seeds. Obviously the key is drying the seeds before roasting rather than washing the seeds and roasting them until dry. The idea of adding smoked paprika sounds like something I will definitely do after making your pumpkin puree.. Thank you, thank you, thank you!

  7. 7

    Lynn Rector says

    September 28, 2014 at 3:41 pm

    I’ve made a similar treat except used curry powder instead of the paprika. Equally addictive.

  8. 8

    Lisa Grandstaff says

    September 28, 2014 at 5:04 pm

    Hi there Lori! Yes, you eat the entire seed, no stripping of the soft shell. Once these babies are roasted and toasted, they are sheer delight. I, too, do this with spaghetti squash and acorn squash and butternut squash seeds. The only type that seems not to make good roasted seeds is the kabocha, which is odd… it’s such a close relative of the pumpkin. But maybe it was just me…? Making a bad batch? I have a kabocha from my CSA delivery in the house at this very moment. Maybe I ought to try this again. Hmm…

  9. 9

    frank says

    September 28, 2014 at 5:57 pm

    Duhhh. Sorry to ask but do you eat the whole seed or skin them like a sunflower seed ?

  10. 10

    Kevin Lee Jacobs says

    September 28, 2014 at 6:55 pm

    Lori G and Frank – Lisa Grandstaff is right. You eat the whole seed, including the shell. Believe me, if these had to be shelled, I would never make them!

  11. 11

    Krista says

    September 30, 2014 at 3:08 am

    Can you eat the seeds of any pumpkin? The pumpkins in your picture don’t seem to show up in Australia that much… we have a lot of kent, Japanese, and butternut varieties…
    Love those recipes 🙂

  12. 12

    Kevin Lee Jacobs says

    September 30, 2014 at 7:16 am

    Hi Krista – The seeds of all winter squash — including butternut and Japanese Kobacha — are edible. Enjoy!

  13. 13

    Randi says

    October 30, 2014 at 12:55 pm

    I just baked a cushaw, and I saved the seeds for roasting. This sounds like a great recipe.

  14. 14

    Martha says

    October 30, 2014 at 1:17 pm

    Dang! These are great. I found it easier to separate the seeds while they are still attached by the guts to the pumpkin. Thanks, once again.

  15. 15

    Denise Goodspeed says

    November 26, 2014 at 6:09 am

    My sugar pumpkin seeds are have been drying overnight so when I get home from work, I plan to

    roast them tonight. I thought they would make a nice appetizer for my Thanksgiving guests.

    Thanks Kevin!

  16. 16

    Daryle in VT says

    October 4, 2016 at 12:57 pm

    I’ve been roasting pumpkin and/or squash seeds for over 45 years … (they’re probably done by now). Clean off the muck and simmer the seeds in a brine of 2-3 tablespoons of sea salt in a quart of water until the seeds darken. Then roast them in a slow oven (300 degrees) until they turn a light brown color. Spritz with a butter spray, if you want.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get my new cookbook!

Buy The Book

RETURN TO TOP
COPYRIGHT© 2009–2023 | ALL RIGHTS RESERVED | KEVIN LEE JACOBS