How to Cook Pumpkin Seeds

Soy Sauce being poured onto mix of toasted Sesame and Pumpkin and Sunflower Seeds

Pumpkins are a staple in most households every autumn. We carve them up in October for Halloween, and then bake them into delicious pies each November at Thanksgiving. Often, however, the seeds go waste because it seems too difficult or time-consuming to bake them. Here is an easy guide to cooking pumpkin seeds.

1. Make sure to separate the seeds from the flesh of the pumpkin. There may be several stringy pieces, so do your best to distinguish the pulp from the seeds. This is much easier to do with a freshly carved pumpkin that one that has been carved for some time.

2. Rinse the seeds with cold water, removing any sticky flesh that might still be on them.

For extra salty seeds, boil them now for 10 minutes in very salty water, and then rinse again. Otherwise, skip this step and move along to number 4.

3. Dry the pumpkin seeds with paper towels, and pat until there is no more moisture.

4. Add your flavorings. Choose a traditional coating of salt, or experiment with flavors like sugar, tabasco, cumin, or garlic salt. Add more or less of the toppings depending on your preference.

5. Add a spoonful of oil to the seeds. Mix the seeds with the flavorings and oil, until each seed is coated on both sides. Use your hands or a spoon if you prefer.

6. Spread the seeds in a single layer onto a baking sheet or any oven-proof dish, as evenly spaced as possible. Try not to have the seeds touching one another.

7. Bake your pumpkin seeds in a preheated oven at 325 degrees for about 25 minutes. Check halfway and stir the seeds to ensure even cooking and no burnt edges.

8. Be sure to let the seeds completely cool before removing them from the tray.

9. You can eat these delicious baked pumpkin seeds straight away!

10. If you need to store the seeds to eat later, be sure to put them somewhere airtight, like a ziploc baggie or an airtight canister. If you will consume them within 7 days, feel free to store them at room temperature. However, if you want to keep them fresh for up to six weeks, keep the bags or canisters in the refrigerator.

Choose a traditional coating of salt or experiment with flavors