Brined Roasted Pumpkin Seeds
The secret to the BEST ever roasted pumpkin seeds is to brine them first. They come out perfectly seasoned and extra crispy, just the way they should be. This is the ultimate method for roasting pumpkin seeds for Halloween!
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The best part about carving pumpkins for Halloween is the snack that always accompanies the activity: roasted pumpkin seeds. But did you know there's a method for making them even crispier and more delicious?!
The secret lies in a simple technique called brining. But don't worry, it's not as tricky as it sounds. I have decades of experience as a professional chef, but you don't need to be one to master this method.
I'm going to teach you all the tricks and techniques you'll need to make your next batch of roasted pumpkin seeds so good, everyone will be asking for the recipe!
For more snack recipes, try my rosemary maple roasted pecans, oven baked beet chips, or crispy roasted chickpeas.
Why This Recipe Works
- Brining the seeds before roasting draws out moisture and allows them to get seasoned from the inside out, resulting crunchier, tastier pumpkin seeds.
- A helpful hack for removing all of the pesky pumpkin pulp.
- A variety of seasoning ideas to take your pumpkin seeds to the next level!
Pumpkin Seeds - Use the seeds from a Jack-O-Lantern or from any other hard winter squash such as acorn, butternut, kabocha or Hubbard.
Oil - I like to use olive oil but these can be made with whatever oil you prefer.
Seasoning - Keep it simple with salt or use one of my seasoning suggestions below. Pumpkin seeds are a blank canvas - experiment and have fun!
*Find the full ingredient list in the recipe card below!
How to Make Brined Roasted Pumpkin Seeds
- Use a big spoon to scrape out the pulp and seeds from the cavity of the pumpkin. Separate any big chunks of pulp, then place in a bowl of cold water and give them a swish. Let sit for 5-10 minutes. The pulp will settle to the bottom while the seeds will float on top. Use a strainer to scoop out the seeds and discard the rest.
- Place the pumpkin seeds in a medium saucepan with 2 quarts water and salt. Bring up to a boil and cook for 10 minutes.
- Drain completely, then spread the seeds out on to towels to dry. Blot to remove as much moisture as possible. Let cool for a few minutes to dry out further.
Pro Tip: It's important to thoroughly dry the seeds after brining and before roasting to ensure they get nice and crisp in the oven.
- Preheat the oven to 350℉ Toss the seeds with oil, a little more salt, and any seasoning you'd like to use. Roast in the oven for about 20 minutes, or until they become golden brown and crisp. Give them a shake and stir them around half way through to ensure even cooking.
- Toss with any remaining seasonings, pour into a bowl, and start snacking. Leftover seeds can be stored in an airtight container at room temperature for up to a week.
Pro Tip: Certain seasonings such as garlic powder and onion powder can burn in the oven. If using, they're best used in the last 5 minutes of roasting, or tossed with the seeds when they come out of the oven.
Tips for Success
- Make sure you remove as much pumpkin pulp as possible before roasting as it can interfere with the texture.
- Oven temperatures vary - be sure to keep an eye on the seeds to make sure they don't burn. Remember a convention oven will cook faster!
- I like to save ¼ of the seasoning to sprinkle on after the seeds have roasted to give them an added punch of flavor.
Seasoning Variations
When it comes to seasoning pumpkin seeds, just about anything goes. Dried spices and herbs work wonderfully. You can get really creative with the different flavor combinations.
Use more or less spices to suit your preferences. Here are some of my favorite flavorings:
- Equal parts smoked paprika, cumin and coriander
- Garlic powder, onion powder, black pepper, dried parsley dill and chives - tastes like ranch!
- Jerk seasoning
- Old Bay seasoning
- Cajun seasoning
- Garam masala
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By boiling the pumpkin seeds in salty water, it allows them to absorb the salt as they cook so they become seasoned not just on the outside, but all throughout. This step also starts the cooking process and draws out moisture from the inner seed, helping them to get crispier in the oven then if they were roasted without brining first.
Not ready to roast your pumpkin seeds yet? No problem. Store the raw pumpkin seeds and their pulp in the refrigerator for up to 5 days before roasting.
Yes! Pumpkin seeds are high in healthy fats like omega-3 and omega-6 and contain protein, zinc, iron, magnesium, antioxidants and plenty of fiber, especially when consumed with the outer hull as they are in this recipe.
Roasted pumpkin seeds make a great topping for salads and soups or yogurt and smoothie bowls. Try adding them to granola, trail mix or a loaf of bread before baking.
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Roasting Pumpkin Seeds in Oven
Ingredients
- 2 cups pumpkin seeds from 1-2 large jack-o-lanterns
- 2 quarts water plus more for removing pulp
- 4 tablespoons salt plus more for seasoning
- 2 teaspoons olive or vegetable oil
Instructions
- To remove the pulp from the pumpkin seeds, place them in a bowl of cold water, swish them around, then let them sit for 5-10 minutes. The pulp will fall to the bottom, while the seeds will float on top. Remove the seeds with a strainer, and discard the rest.
- Place the pumpkin seeds in a medium saucepan with 2 quarts water and salt. Bring up to a boil and cook for about 10 minutes. Drain completely, then spread out on to towels to dry. Try to remove as much moisture as possible.
- Preheat the oven to 350℉. Toss the seeds with oil, a little more salt, and any seasoning you'd like to use. Roast in the oven for about 20-25 minutes, or until they become golden brown and crisp. Give them a shake and stir them around half way through to ensure even cooking.
- Toss with any remaining seasonings, pour into a bowl, and start snacking. Leftover seeds can be stored in an airtight container at room temperature for up to a week.
Notes
- Make sure you remove as much pumpkin pulp as possible before roasting as it can interfere with the texture.
- It's important to thoroughly dry the seeds after brining and before roasting to ensure they get nice and crisp in the oven.
- Oven temperatures vary - be sure to keep an eye on the seeds to make sure they don't burn. Remember a convention oven will cook faster!
- I like to save ¼ of the seasoning to sprinkle on after the seeds have roasted to give them an added punch of flavor.
- Certain seasonings such as garlic powder and onion powder can burn in the oven. If using, they're best used in the last 5 minutes of roasting, or tossed with the seeds when they come out of the oven.
Excellent! I was even trying them right after the brine and they are so good just like that! Can't wait to season and bake them!
Awesome! Thanks for leaving such a nice comment! 🙂
Fantastic and yummy
So glad you enjoyed! Thanks for leaving a review!
Hands down the best and easiest pumpkin seed recipe ever. The brining of the seeds makes the seeds out of this world, complete flavor bomb! I made a batch from our homegrown sugar pie pumpkins and the only downside was my husband got to them and loved them too (less seeds for me). I may have to grow twice as many pumpkins next year now just for the seeds. Thank you!
SO glad you loved the recipe!! Thanks for leaving a review!
Is that Wax or Parchment paper that you used?
Parchment - don't use wax paper! It will melt in the oven.
Really good and crunchy. Taste kinda reminds me of popcorn. I did dry mine in the oven with the door cracked opened because my paper towels kept leaving residue on the seeds. I think it just contributed to the crunch!
So glad you enjoyed the recipe! Great tip!
Brining is a game changer! These came out so crispy and delicious.
These were quite possibly the best pumpkin seeds I've ever made. Thank you for the brining idea!
Awesome! So glad to hear that. 🙂
My wife and I made these on Sunday. OMG!! They were without a doubt the best pumpkin seeds we've ever had. We make them every year, but we never made them like this before. They were perfect. Thanks!!
Hey Tim - thanks for the comment! This makes me really happy to hear. It's the little things that make the difference!