Don’t throw those pumpkin seeds away, because our spicy roasted pumpkin seeds are so delicious and healthy! It’s also a fun recipe to make with the kids. They make a great snack, especially when paired with our Pumpkin Spice Martini.
If you’ve never made homemade crunchy, salty, spicy roasted pumpkin seeds, you should!
This delicious and fun snack is one of our favorite fall snacks, and the pumpkin seeds are super nutritious.
This is a fun recipe to make with the kids after carving Halloween jack-o-lanterns. It’s one of our family traditions that everyone looks forward to.
What Kind of Pumpkins Have the Best Seeds?
We use the seeds from every kind of pumpkin. Some have more than others, and here’s how to pick the ones that have the most seeds:
Pick large pumpkins.
Tap on the pumpkin. If the pumpkin sounds hollow, it means that is has a larger cavity and probably more seeds.
Choose the freshest and firmest pumpkins. Soft pumpkins could potentially be moldy inside, so fresh is best.
How to Prepare the Seeds
The first thing you’ll need to do is cut the top or the bottom off of the pumpkin.
Use a large sturdy spoon or a pumpkin scraper to remove the “guts” of the pumpkin. Seeds will be attached to the stringy pieces. Put them, and all of the loose seeds in a large bowl.
Bring a large pot of water to a boil and put the seeds, along with the pumpkin pieces that the seeds are stuck to in the water and boil for 1 minute.
Drain the seeds in a colander, most of the seeds should have come loose from the pumpkin. Separate the seeds and rinse well, then spread them out on a rimmed baking sheet and pat dry.
How to Make Them
Once the seeds are prepared for roasting, put them in a large bowl with the oil and spices and stir until they're fully coated.
Spread the seeds evenly out on the rimmed baking sheet and roast for 5 minutes. Shake the pan so the seeds don’t stick to the pan, but are not overlapping. Roast for another 5 minutes, and shake again. Continue the process one or two more times until they’re lightly toasted.
We think this is the best pumpkin seed recipe because we love the smoky flavor and the light spiciness.
If you’re not into spice, just add salt to taste.
Store in an airtight container for up to 10 days.
More Vegan Pumpkin Recipes
Make our homemade spicy pumpkin seeds recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Spiced Roasted Pumpkin Seeds
- 1 Oven
- 1 large pot
- 1 stove
- 4 cups pumpkin seeds
- 1 tablespoon olive oil
- 2 teaspoon smoked paprika
- 2 teaspoon chili powder
- 1 teaspoon ground sea salt
- ½ teaspoon ground black pepper
- Preheat the oven to 385°F and line a baking sheet with parchment paper
- Put enough water to cover the seeds in a pot and bring to a boil. Salt the water.
- Scoop the pumpkin seeds out of the pumpkin. Some of the seeds may cling to the pumpkin, try to remove the seeds. Any of the seeds that won't separate from the pumpkin can be put in the boiling water with the pumpkin. This will help them separate.
- Add the pumpkin seeds to the boiling water for 1 minute and drain in a colander.
- Rinse the seeds in the colander. Remove any excess pumpkin flesh. Spread the seeds on a rimmed baking sheet and pat them dry.
- Put the seeds in a large bowl and add the oil and spices. Stir well to evenly coat.
- Spread the seeds out evenly on the baking sheet and bake for 5 minutes. Shake the pan to spread the seeds out. Bake for 5 minutes and shake again. Continue the process until the seeds are a light brown. This takes approximately 15 minutes.
- Let the seeds cool.