Don't Throw Out Your Pumpkin Seeds!

If you're carving pumpkins this Halloween, don't throw out those seeds!

That messy handful of pumpkin seeds tangled up in all that pumpkin goo might not look particularly exciting at first, but with a quick rinse, a little seasoning and some time in the oven, they turn into one of my favourite fall snacks.

They're crunchy, inexpensive, surprisingly nutritious and incredibly easy to customize. And since you've already paid for the pumpkin, why not use as much of it as you can?

Below I'll show you how I clean, dry and roast fresh pumpkin seeds, along with five different flavour ideas — from classic salty and buttery to cinnamon sugar. So before you toss the inside of that pumpkin into the compost, save the seeds. We're making snacks.

Are Pumpkin Seeds Good for You?

They are! Pumpkin seeds contain a nice combination of protein, healthy unsaturated fats and important minerals. They're particularly known for providing:

• —Magnesium
• —Zinc
• —Iron
• —Phosphorus
• —Copper
• —Manganese
• —Protein
• —Unsaturated fats
• —Fibre (especially when the outer hull is eaten)

The pumpkin seeds you scoop directly from a pumpkin are different from the little green seeds — often called pepitas — you see sold in stores. Those green seeds are generally hull-free varieties or have had the outer hull removed.

When you roast the seeds from your Halloween pumpkin, you can eat the whole thing, including the outer shell. And once they're crispy and seasoned, that's exactly what we're going to do.

How to Clean Fresh Pumpkin Seeds

Cleaning pumpkin seeds is probably the least glamorous part of this entire operation. But it's easy.

After removing the seeds from your pumpkin, place everything into a large bowl. Use your hands to pull the seeds away from the larger pieces of pumpkin flesh and stringy pulp. Don't worry about getting every tiny piece off.

Transfer the seeds to a colander and rinse them thoroughly under cold running water, using your fingers to separate any remaining pumpkin from the seeds. Continue rinsing until they're mostly clean. A few tiny bits of pumpkin left behind aren't going to hurt anything.

An Easy Trick for Separating Pumpkin Seeds

If your pumpkin is particularly messy, fill a large bowl with cold water and add the seeds and pulp. Use your hands to break everything apart. The seeds tend to float while much of the heavier pumpkin flesh sinks, making it easier to separate the two.

Scoop out the seeds and transfer them to a colander. Give them one final rinse.

Don't Skip This Step: Dry Your Pumpkin Seeds

If you want crispy pumpkin seeds, get them as dry as possible before roasting. Spread the cleaned seeds onto a clean kitchen towel or several layers of paper towel. Pat them dry. Then spread them out into a single layer.

If you have time, let them air-dry for 30–60 minutes. You can even clean your seeds earlier in the day and leave them to dry for several hours. The drier they are when they go into the oven, the better they'll roast.

Should You Boil Pumpkin Seeds Before Roasting?

You can — but you don't have to. Some people like to simmer fresh pumpkin seeds in salted water before roasting. This can season the seeds all the way through and may help create a slightly more tender shell.

For approximately 2 cups of pumpkin seeds, bring a pot of water to a boil with about 1 tablespoon of salt. Add the seeds and simmer for approximately 10 minutes. Drain them extremely well and dry them thoroughly before seasoning and roasting.

Personally, if I'm looking for the easiest method, I simply clean, dry, season and roast. Both methods work. Try them and see which texture you prefer.

My Basic Method for Roasting Pumpkin Seeds

Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.

For every 1 cup of cleaned, dried pumpkin seeds, start with:

• —1 cup fresh pumpkin seeds
• —1–2 teaspoons olive oil or melted butter
• —Seasoning of choice

Toss everything together until the seeds are lightly coated. Spread the seeds into a single layer on the baking sheet — don't pile them on top of one another.

Bake for approximately 20–30 minutes, stirring every 10 minutes, until lightly golden, dry and crisp. Smaller seeds may cook faster, so start checking around the 15–20 minute mark.

Let them cool completely. They'll become even crunchier as they cool. And now for the fun part — let's flavour them.

Make a Pumpkin Seed Flight

Can't decide which flavour to make? Don't. If you've carved several pumpkins and have lots of seeds, divide them into smaller bowls and make several flavours at once.

Put each flavour into a little bowl and create a pumpkin seed tasting board. You could even have everyone vote for their favourite.

• —Classic Sea Salt & Butter
• —Garlic Parmesan
• —Cinnamon Sugar
• —Smoky Paprika
• —Maple Cinnamon

It's an easy little snack to put out on Halloween night while everyone's carving pumpkins, watching movies or waiting for trick-or-treaters.

Let the Kids Create Their Own Flavour

This can be a fun little experiment too. Set out bowls of cleaned, dried pumpkin seeds and a few seasonings. Let everyone create their own combination.

• —Cinnamon
• —Garlic powder
• —Paprika
• —Parmesan
• —Brown sugar
• —Maple syrup
• —Italian seasoning
• —A little chili powder

Then label everyone's creation before it goes into the oven. You might discover a new favourite. Or something absolutely terrible. Either way, it's part of the fun.

How to Store Roasted Pumpkin Seeds

Make sure your roasted pumpkin seeds are completely cool before storing them. Place them in an airtight container and keep them in a cool, dry place for several days. For longer storage, refrigerate them.

If they lose some of their crunch, spread them onto a baking sheet and warm them briefly in the oven again.

One Pumpkin, Five Snacks

Pumpkin carving is messy. There is absolutely no getting around that. But hidden inside all that stringy pumpkin pulp is something worth saving.

Instead of scraping everything straight into the compost this year, put the seeds aside. Wash them. Dry them. Choose a flavour. And roast yourself a little Halloween snack.

Better yet, make all five and see which bowl disappears first. My money might be on the Garlic Parmesan. Although that Maple Cinnamon could give it some serious competition.