How to Clean and Roast Pumpkin Seeds
One of our favorite things to do each Halloween is roast pumpkins seeds. Over the years I have figured out the easiest Way to Clean and Roast Pumpkin Seeds.
I’ve taken to picking out smaller pumpkins for the grandkids to carve and decorate. The smaller size is great for the kids but if you’re looking for big pumpkin seeds to roast be sure to buy a big pumpkin. The bigger the pumpkin the bigger the seeds will be.
I believe in waste not want not so as long as the seeds are big enough to crack open and eat I will roast them.
Over the years I have learn a great little trick to get all the stringy pieces of pumpkin pulp off the seeds.
First clean out the inside of the pumpkin as usual. Put everything seeds and pulp into a very large bowl or pot.
Rinse the seeds and pulp under running water.
Pick out the larger pieces of pumpkin pulp.
Rinse and repeat.
Remove as much of the stringy pumpkin pulp as possible.
Now fill the very deep bowl or pot with water.
The pieces of pumpkin will sink and the pumpkin seeds will float to the top.
Once you’ve gotten all the pumpkin pulp removed drain the seeds in a colander.
I’ve seen lots of recipes for flavored pumpkin seeds out there. You’re not going to find that here. We like good old salted pumpkin seeds in this family. The saltier the better.
How to Roasted Salted Pumpkin Seeds
There is a trick to getting really salty pumpkin seeds. Some people just sprinkle the salt on the pumpkin seeds after the have spread them out on a baking sheet. But I have found the best way to get really salty pumpkin seeds is to soak the seeds in highly salted water first.
You will have to adjust the amounts of soaking water and salt if you have more seeds. I had about 31/2 cups of fresh pumpkin seeds.