Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Pull the seeds away from the stringy pumpkin pulp and put them in a large bowl. Cover with warm water and leave them to soak for 15 minutes to loosen any remaining pulp.
- Lift the seeds out with a slotted spoon (the seeds float and the pulp sinks), then rinse them in a colander and pick off any stubborn strands.
- Bring a saucepan of water to a boil (salt it if you like), add the seeds, reduce to a simmer and cook for 10 minutes. This helps them roast evenly.
- Drain the seeds well, spread them out on a clean kitchen towel and pat them completely dry. The drier they are, the crunchier they roast.
- In a bowl, mix together the olive oil and pumpkin pie spice. Add the dry seeds with a pinch of salt and black pepper and toss until evenly coated.
- Spread the seeds out in a single layer on a baking sheet lined with a silicone mat. Roast for 20-25 minutes, stirring halfway through, until golden and crisp. Watch them closely near the end, since they can go from toasted to burnt quickly.
- Leave the seeds to cool completely on the tray (they crisp up more as they cool), then store in an airtight container.
Nutrition
Notes
These are made with whole, in-shell seeds straight from the pumpkin. The fiber-rich shells mean they have more total carbs than shelled pepitas, so keep an eye on portions if you're counting closely. For the lowest-carb version, use raw shelled pepitas instead: skip the soaking and boiling, toss them with the oil and spice, and roast for just 8-12 minutes.
Nutrition is for about ¼ cup of roasted in-shell seeds.
Store cooled seeds in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
