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    Home » Recipes » Cooking Techniques

    Published: Nov 13, 2012 by Dina-Marie · Modified: Nov 13, 2021 2 Comments This post may contain affiliate links

    How To Toast Pumpkin Seeds

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    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!

    pumpkin seeds on a counter with some pumpkin flesh. How to toast pumpkin seeds written in the corner.

    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

    An overhead shot of pumpkin seeds in a large bowl soaking in water

    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.

    Pumpkin seeds on a large tray ready to be 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.

    Toasted pumpkin seeds on a large baking tray

    Try adding different dried herbs and spices such as;

    • red pepper flakes
    • paprika
    • smoked sea salt
    • cumin
    • ginger
    • cinnamon

    If you’ve tried this recipe for how to toast pumpkin seeds or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    📋 Recipe

    How To Toast Pumpkin Seeds

    Dina-Marie

    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.

    5 from 1 vote
    Print Recipe
    Pin Recipe

    Prep Time 10 mins
    Cook Time 20 mins
    soaking time 19 hrs
    Total Time 30 mins

    Course Appetizer
    Cuisine American

    Servings 6 people
    Calories 93 kcal

    Ingredients

      

    • pumpkin seeds from 1 pumpkin
    • butter , for greasing
    • salt and pepper , to season

    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

    Calories: 93kcalCarbohydrates: 1gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 1mgPotassium: 134mgFiber: 1gVitamin C: 0.3mgCalcium: 8mgIron: 1.5mg

    Keyword autumn, how to, technique
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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      Recipe Rating




    1. Miz Helen says

      November 17, 2012 at 2:24 pm

      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

      Reply
    2. Emily Kemp says

      March 19, 2018 at 6:10 am

      5 stars
      I love toasting pumpkin seeds like this, so delicious!

      Reply

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