Description
Roasted pumpkin seeds have the perfect salty-sweet balance for a crunchy snack that you'll keep coming back to again and again. Enjoy them by the handful all pumpkin season long!
Ingredients
Units
Scale
- 1/2 cup raw pumpkin seeds (not pepita seeds)
- 1 tablespoon maple sugar (or coconut sugar)
- 1 teaspoon avocado oil
- 1/2 teaspoon fine salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Remove the seeds from the pumpkin. Cut a pie pumpkin (also known as a sugar pumpkin) in half. You can also use a carving pumpkin which will yield even more seeds. Use a spoon to scoop the seeds out of the center of the pumpkin. Place the seeds and any flesh attached to the seeds in a big bowl of water. The seeds will float to the top and the stringy pumpkin flesh will sink. Use your hands to manually separate the seeds that are stuck to the pumpkin flesh (while submerged in the bowl of water). Once all the seeds have been separated and are floating at the top, use a handheld pasta strainer or ladle to scoop the seeds out onto a dry towel. Spread them out into one even layer and allow them to completely dry out. Place another dish towel overtop to remove all moisture and rub them dry. Some pumpkin seeds may stick to the towel so you might have to remove them with your hands.
- Load the pan. Line a sheet pan with parchment paper and transfer the dry seeds onto it.
- Season. Toss them with the avocado oil, salt and maple (or coconut) sugar. I like to use a spoon to toss the seeds and make sure everything is evenly coated, then spread them out into an even single layer.
- Roast. Roast the pumpkin seeds for 10-15 minutes, tossing them halfway through. Serve warm or allow them to cool to room temperature.
- Serve. Remove from oven and sprinkle more salt overtop just before serving. Enjoy while warm or at room temperature. Store leftovers in an airtight container at room temperature for up to one week.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: Oven