A super easy recipe for how to toast pumpkin seeds. Pumpkin seeds make an absolutely delicious snack and it's a great way to ensure there's no waste when cooking or baking with pumpkins. Easily adapt these with your favorite flavorings, these are something the whole family will love!
As I posted last week, we are blessed with gobs of pumpkins! We love pumpkin soup, pumpkin muffins, pumpkin pie ... there is almost no end to what you can do with pumpkin - but, what do you do with all the pumpkin seeds?
We toast them! Pumpkin seeds have a wonderful flavor, especially when tossed with butter and sea salt. My family loves them and I bet yours will too!
Tips For Toasting Pumpkin Seeds
As with any seed, nut or grain, proper preparation is important - precautions should be taken to break down the phytic acid.
In nature, the phytic acid helps protect the seed until germination occurs thus ensuring (as much as possible) the re-population of the plant. In the human body, however, phytic acid works as an anti-nutrient and actually binds with minerals in the foods eaten and those in our bodies to prevent absorption of nutrients.
So, it is important to neutralize the phytic acid. This can be done by soaking, sprouting and fermenting.
For pumpkin seeds, I have found soaking to be the best and easiest method. After you have scooped out the seeds from the pumpkin, separate the seeds from the stringy pulp. Place the seeds in a bowl and cover with water. Allow to soak for 24 hours.
How To Toast Pumpkin Seeds
Drain the pumpkin seeds and spread in a single layer on a buttered baking sheet. Sprinkle with salt - you can always add more after the pumpkin seeds are toasted.
Bake at 350F for 20 minutes until golden brown. Be sure to stir the seeds every 10 - 15 minutes to prevent sticking and burning.
Try adding different dried herbs and spices such as;
- red pepper flakes
- paprika
- smoked sea salt
- cumin
- ginger
- cinnamon
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📋 Recipe
How To Toast Pumpkin Seeds
Instructions
-
Remove the seeds from the stringy pumpkin flesh, rinse off any excess pumpkin.
-
Place the seeds in a bowl and cover with water. Allow to soak for 24 hours.
-
Drain the pumpkin seeds and spread in a single layer on a buttered baking sheet. Sprinkle with salt as desired. You can always add more after the pumpkin seeds are toasted.
-
Bake at 350F for 20 minutes until golden brown. Be sure to stir the seeds every 10 - 15 minutes to prevent sticking and burning.
Notes
Tips For Toasting Pumpkin Seeds
As with any seed, nut or grain, proper preparationis very important - precautions should be taken to break down the phytic acid.
In nature, the phytic acid helps protect the seed until germination occurs thus ensuring (as much as possible) the re-population of the plant. In the human body, however, phytic acid works as an anti-nutrient and actually binds with minerals in the foods eaten and those in our bodies to prevent absorption of nutrients.
So, it is important to neutralize the phytic acid. This can be done by soaking, sprouting and fermenting.
For pumpkin seeds, I have found soaking to be the best and easiest method. After you have scooped out the seeds from the pumpkin, separate the seeds from the stringy pulp. Place the seeds in a bowl and cover with water. Allow to soak for 24 hours.
Variations
Try adding different dried herbs and spices such as;
- red pepper flakes
- paprika
- smoked sea salt
- cumin
- ginger
- cinnamon
Nutrition
Miz Helen says
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
Emily Kemp says
I love toasting pumpkin seeds like this, so delicious!