Carving pumpkins comes with a bonus: a big pile of seeds that turn into the best snack of the season. This batch comes straight from Brian’s kitchen on Halloween, and he isn’t shy about calling them the most amazing pumpkin seeds around. A slow roast at 325°F turns them golden and crunchy, while olive oil, oregano, a pinch of paprika and plenty of garlic (then a little more garlic) make them hard to stop eating.
Brian’s Most Amazing Pumpkin Seeds
Serves 4 | Prep: 15 minutes (plus drying) | Cook: 25–30 minutes | Total: 45 minutes
Ingredients
- Seeds from 1 medium carving pumpkin (about 1 cup)
- 4 cups water and 1 tbsp salt (optional, for boiling)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 2 cloves garlic (minced), plus more — see step 6
- 1/2 tsp dried oregano
- 1/4 tsp paprika (just a bit)
Instructions
- Remove the gunk and seeds: scoop the inside of the pumpkin into a large bowl. Heat the oven to 325°F.
- Clean those seeds! Cover them with water and swish them around: the seeds rise and the gunk falls. Skim off the seeds and pull away any stringy bits still clinging to them.
- Optional: boil the seeds in the salted water for 10 minutes. This seasons them all the way through and makes the shells extra crisp. Drain well.
- Dry them like it’s your job! Spread the seeds on a clean towel and pat them completely dry, or leave them out to air-dry overnight. Wet seeds steam instead of crisping.
- In a bowl, toss the seeds with the olive oil, kosher salt, garlic powder, minced garlic, oregano and paprika (just a bit) until evenly coated.
- Did you add garlic? No you didn’t, add more!
- Spread the seeds in a single layer on a sheet pan. Roast at 325°F for 25 minutes, stirring them up about halfway through.
- Roast more as needed, checking every 5 minutes, until they’re crunchy like you want them. Let them cool on the pan; they crisp up even more as they cool.
Kitchen Tips
Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.
- Drying is the secret to crunch. Seeds left out overnight on a towel roast up crisp without the boil.
- Keep the seeds in a single layer so they roast instead of steam; use two pans for a big batch.
- Fresh minced garlic can scorch during extra roasting time, so stir and check every few minutes once the first 25 minutes are up.
Food Safety
- Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
- Rinse the outside of the pumpkin under running water before cutting into it.
Sources: FDA safe food handling.
Variations
- Sweet: skip the garlic and oregano, roast with oil and a pinch of salt, then toss with cinnamon sugar while warm.
- Spicy: swap the paprika for smoked paprika and add a pinch of cayenne.
- Cheesy: sprinkle with finely grated Parmesan for the last 5 minutes of roasting.
What to Serve With It
Set out a bowl for snacking while handing out candy, or scatter them over soups and salads for crunch.
Storage and Reheating
Cool the seeds completely, then store them in an airtight container at room temperature for up to a week. If they soften, re-crisp them on a sheet pan at 325°F for about 5 minutes.
Frequently Asked Questions
Do I have to boil the seeds?
No. Boiling seasons the seeds all the way through, but well-dried seeds roast up crunchy without it. If you skip the boil, season the outside a little more generously.
Can I use seeds from other squash?
Yes. Butternut, acorn and other winter squash seeds work the same way. Smaller seeds roast faster, so start checking a few minutes early.
Why are my seeds chewy?
They usually need more time or more drying. Keep roasting in 5-minute rounds until they crackle when stirred, and let them cool fully before judging the crunch.
Related Recipes
This recipe was kitchen-tested by Brian. Check ingredient labels for allergens and use appropriate food-safety practices.
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