How to Clean and Roast Pumpkin Seeds

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 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.

How to clean and roast pumpkin seeds

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.

Easy way to clean pumpkin seeds

Easy way to clean pumpkin seeds


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.

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How to Roast Salted Pumpkin Seeds
Cook time
Total time
Recipe type: Pumpkin Seed
  • Pumpkin Seeds {about 3½ cups}
  • Large Bowl
  • 3-4 cups Water
  • ½ cup plus 2 tablespoons of sea salt
  1. Put 4 cups water and ½ cup of sea salt in a large bowl.
  2. Warm the water up in the microwave for 2-3 minutes.
  3. Stir until most of the salt has dissolved.
  4. You may still have a little salt on the bottom but that is fine.
  5. Add the pumpkin seeds and let soak for at least three hours.
  6. Preheat oven to 350 degrees.
  7. Pour the pumpkin seeds into a large colander to drain.
  8. Spread the pumpkin seeds in a single layer on a cookie sheet.
  9. Sprinkle two tablespoons of sea salt all over the pumpkin seeds and stir to evenly coat.
  10. Place the cookie sheet in the oven and bake for 20-30 minutes depending on how large and how many pumpkin seeds you have. Every five minutes or so rotate the pan and using a spatula flip the seeds.
  11. Bake until all seeds are dry.
  12. The shell should still be a pale white color.
  13. Do not allow the shell to brown.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds on Cookie Sheet


How to salt and roast pumpkin seeds.

Salted & Roasted Pumpkin Seeds


 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.

Roasted Pumpkin Seeds in a Mason Jar

Roasted Pumpkin Seeds in a Mason Jar

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  1. says


    My mom loves munching on pumpkin seeds that’s why I want to thank you for posting this recipe. I might make one this weekend and surprise her.

    More power to you and your blog. :)

  2. Annemarie Salisbury says

    We don’t even crack them, but I put a little bit of olive oil and sea salt over them as an alternative to brining them. And we love ’em. I’m lucky to get them off of the roasting pan; there never seem to be enough seeds! I do like the cracked ones, too (pepitas). But I pay for someone else to do those :)

  3. Julie says

    You actually crack open the pumpkin seeds? I’ve never heard of that. We’ve always eaten the whole thing. THanx for the tips on cleaning & salting!

    • Michelle says

      Julie we never cracked them open either, just ate them whole. Imagine how silly I felt when my 5 year old came home from kindergarten and schooled me on how to really eat a pumpkin seed. I doubted her and googled it.. Imagine that my 5 year old was right, but I still can’t break the habit of eating the whole thing lol

  4. says

    Hey Arlene! This is a great tutorial! Last year we tried to do this with the pumpkin seeds and it did not work so great…I think we missed a few steps though after reading this lol.
    I found you on TaterTotsandJello and would love to invite you to my weekly link up party too!
    Totally Terrific Tuesdays that runs monday night until sunday! So there is still time to link up if you have a spare moment :)
    I cant wait to gut all of the pumpkins!

  5. says

    Thank you for joining last week and linking up with Totally Terrific Tuesdays! Link up is now live so hurry back and check out the features and new links!! If you would like a reminder for when the party starts make sure you add me on Google+ where I do an event evite! Thank you again for joining and I hope you are feeling as inspired as I am after seeing all of the awesome content! I am tickled pink whoop whoop!
    Have a great day!!

  6. Anita says

    If you BOIL the seeds in the salted water until they turn a transparent gray (about 45 min) they will be the tastiest melt in your mouth pumpkin seeds you have ever eaten!!!! Lots faster than letting them sit for three hours. Then bake as directed. I buy pumpkins on sale the day after Halloween just to roast the seeds!

  7. Karri says

    Hi. Thanks for the great post. I scored an unbelievable deal on large pumpkins today at the farmers market. I wait all year for pumpkin seeds and don’t care for the store bought variety. I am also a “whole” seed eater. Learned here there was another way. LOL! Anyhow, by any chnce do you have any tips on what I can do with the actual pumpkins? They are big and I have 11 (my family really likes seeds), so not really sweet or pie style pumpkins. Worst case they’ll end up in the compost. Thanks.

    • Steve says

      Hi from the UK

      Pumpkin & cumin soup! Mmmmmmmmmmmmm

      Cut into chunks. Add to pot with some onion and maybe some potato. Cover with water and simmer until tender. Blitz with stick blender then season with salt, pepper and ground cumin. Freezes well too. Add some Mexican style chirizo before blitzing for extra oomph!

      Also cut into chunks, drizzled with sale, pepper and olive oil and roasted in a fairly hot oven is yummy too. I often do this before simmering for soup – gives extra depth

  8. T-Race says

    For some reason I can’t see the recipe on my smartphone or desktop using Chrome and Internet explorer, I was able to see it a couple weeks ago, but not now. Odd.

  9. says

    Hi ads should not interfere with viewing any recipe. What device are you viewing my site on? A mobile phone, tablet or desktop. If a desktop what browser are you using? This information is need to investigate the issues you are having while visiting my site. Thanks!


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