If you haven’t been toasting pepitas, or hulled pumpkin seeds, why not? They’re extremely delicious, make for a super healthy snack, and are great to add into recipes. And they don’t take much time to make. We’re here to show you some simple steps you can take to level up your Buddha bowls, granola, and salads!
What simple step separates you from a standout Buddha bowl, salad, or gorgeous granola bowl?
Arguably, the easiest technique ever: toasting pumpkin seeds! Next time you’re helping out in a friend’s kitchen, especially in autumn, and don’t wanna get your hands dirty, why not offer to toast up some pumpkin seeds for an appetizer salad? *wink*
In fact, you can do this with almost any seed like sesame, sunflower, or watermelon just as long as you keep those eyes on the pan! (Research the seed before toasting, as some, like apple seeds, contain chemicals that become cyanide in your system!)
What’s the Difference Between Pumpkin Seeds and Pepitas?
Technically, nothing. But nowadays people tend to call the shelled version pepitas, just for ease of use. So expect to read that when shopping for ready-to-eat pumpkin seeds.
Most of the time you’ll end up buying raw pepitas/fresh pumpkin seeds, and while they’re pretty yummy, if you’re looking for a boost of fresh, nutty flavor, toasting is the way to go.
How to Clean Pumpkin Seeds Before Toasting
Whether you’re scooping the seeds out of a jack o’lantern or a small pie pumpkin, you should properly clean those seeds before toasting them. First, get a strong metal spoon to scrape out the mass of seeds and pumpkin flesh from your gourd, then separate those seeds from any extra bits of pumpkin or stringy guts.
The easiest way to clean is to rinse the seeds with cool water and use a fine mesh strainer to catch them while the gunk goes down the drain. If you’re still finding clingy bits stuck to your seeds, just lay them out on a clean towel and pat them dry before removing those stringy pieces by hand. Dry your seeds before toasting by spreading them out evenly on paper towels to soak up any excess water. The drier they are, the better they’ll toast!
How to Dry-Toast Pumpkin Seeds
- Start with a clean, dry pan. Some people like to add olive oil, but the oils built into the pumpkin seeds are enough to cook them up on their own.
- Heat your pan over medium heat, until evenly hot. Place pumpkin seeds in the pan in a single layer. Cook 1 layer at a time and minimize crowding so that they brown evenly.
- It might start to get fragrant! In that case, check the undersides. Keep your eyes on the prize at all times, and toss the pepitas occasionally until evenly toasted and golden brown. The process shouldn’t take more than 5 minutes!
- And just like that, you’re done! Time to move on to more beautiful Buddha bowls, salads, granolas, breads, etc. Or let the seeds cool if they’re going straight to storage.
Add Some Flavor to Your Pumpkin Seeds
You’ve mastered the basics of toasting, but you’d like to infuse some into your pumpkin seeds recipe! Plain seeds are great, but everyone loves a good spice blend. Savory or sweet (or both!), we’ve got a few ideas that will make a huge difference:
- Curry powder and kosher salt for a bold, earthy flavor
- Chili powder, black pepper, and a little sea salt for a spicy kick
- Got a sweet tooth? Try maple syrup, brown sugar, and a pinch of cinnamon for a caramelized crunch
Be sure to toss your cup of seeds with a little avocado oil, coconut oil, or olive oil before adding your spices. Then, roast them up, and you’ve just made yourself a great snack!
Storage Tips for Toasted Pumpkin Seeds
After you’ve toasted your seeds, you’ll want to store them in a way that will keep them fresh and crunchy. Let them cool to room temperature before packing them up, as this will help to avoid trapping any moisture in the seed and keep them from getting soggy. Once they’re cooled, store the seeds in an airtight container.
If you’re making a big batch (and why not?), you can keep them in your pantry for up to two weeks. If you need to store them longer, pop them in the fridge.
FAQs About Toasting Pumpkin Seeds
Do I need to boil pumpkin seeds before toasting them? Some people like to boil their pumpkin seeds in salted water to add extra flavor before toasting them, especially with seeds straight from the pumpkin. It’s not a must, but an optional step. If you’re short on time, you can skipping the boiling is okay. Just make sure the seeds are dry before toasting to get that perfect crunch
Can I toast seeds from other squash? Absolutely! You can toast spaghetti squash, acorn squash, and butternut squash seeds to create a crunchy snack or add some crunch to a meal. These tend to be smaller than pumpkin seeds, so they can take less time to toast them. Make sure to check in regularly!
What’s the best way to season pumpkin seeds? There are lots of different ways to season seeds. A basic method is to use kosher salt or sea salt. For a more creative kick, try garlic powder, chili powder, or even a drizzle of maple syrup for a sweet and salty combo.
How long do toasted pumpkin seeds last? When stored in an airtight container, toasted pumpkin seeds can last up to two weeks at room temp. To keep them fresher for longer, toss them in the fridge, and they’ll keep their crunch for about a month.
Can I toast the seeds from store-bought pumpkins? Of course! Carving up a jack o’lantern or roasting a small pie pumpkin? Don’t let those seeds go to waste! Follow our cleaning and toasting steps for a tasty snack!
Recipes to Use Those Pumpkin Seeds In
- Pineapple Chicken Teriyaki Buddha Bowl Recipe
- Roasted Vegetable Buddha Bowl
- Warm Kale Salad with Maple Roasted Acorn Squash
- Cardamom Pepita Brittle
- Mexican(ish) Kale & Quinoa Salad
- Curried Squash Soup with Spiced Toasted Pumpkin Seeds
So many ideas, and so little time! How did you incorporate these pumpkin seeds in your foodie life? Let me know in the comments!
How to Toast Pumpkin Seeds (Pepitas)
Ingredients
- 1/2 cup hulled raw pumpkin seeds pepitas
Instructions
- Heat a clean, dry 10-inch pan over medium heat until thoroughly hot. Add pumpkin seeds in one even layer, spreading them out to avoid overcrowding. Toast, in batches if needed, tossing pepitas occasionally, until evenly golden brown and slightly fragrant, 3 to 5 minutes total. Repeat with remaining seeds.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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