Salt and pepper roasted pumpkin seeds are the easiest pumpkin seed snack. They're so simple to make with just 4 ingredients and incredibly moreish too. You'll find it hard to stop snacking on them! They're vegan, high in nutrients and sugar free as well.
I love roasting seeds and nuts and coating them in spices. There are so many ways you can enjoy roasted pumpkin seeds and they are so easy as well.
This time I've gone for super simple. The only seasoning I've used is salt and black pepper. That's because my son is a huge fan of these seeds and we only get pumpkin a couple of times a year. He would not be happy if I messed up his favourite recipe with Mexican or Indian spices!
We always carve a couple of pumpkins for Halloween and it's such a shame not to use the seeds as well. I hate to think of all the pumpkin seeds going to waste at this time of year.
Roasting pumpkin seeds is definitely a great way to make the most of them. After all, they really do make a fantastic snack.
So, what ingredients do you need for these roasted pumpkin seeds?
You just need the seeds from a pumpkin or similar squash such as butternut squash, oil, salt and black pepper.
I use olive oil but any vegetable oil would work.
Can you adapt the seasoning?
Yes of course! Spiced roasted pumpkin seeds are hard to resist. Paprika is delicious as are curry spice blends and Mexican spice blends. Just follow the method I've used here but have a look in your spice cupboad and experiment.
Add the spices along with the oil.
You can also add additional seasonings after the seeds have roasted. My huband loves sprinkling these seeds with Nandos Peri Peri Salt!
Tips for roasting pumpkin seeds
It's easy to make these salt and pepper roasted pumpkin seeds but you do need to be careful of a few things.
Make sure the seeds are as dry as possible before you mix them in the oil and seasoning. It will take them longer to crisp up if they are still wet.
Pumpkin seeds can go from ready to burnt very quickly if you forget about them in the oven. Be careful not to foret about them.
I know from experience that after taking the time to carefully clean the seeds it's very frustrating to burn and ruin them at the last minute!
Ways to eat pumpkin seeds
As I said already, these salt and pepper pumpkin seeds make a great healthy snack. But, there are so many more ways you can use them. Here are some of the ways I like to eat them:
- On a soup instead of croutons
- Sprinkled over a salad
- As a topping for pasta
- On a stew, chilli or curry. For example this Moroccan pumpkin stew
How to store pumpkin seeds
Once the seeds have completely cooled you can store them in an airtight container either in the fridge or at room temperature.
They are always gone within a day in our house but they should stay fresh for at least a week although they can begin to lose their crunch after a few days.
Are roasted pumpkin seeds healthy?
Yes! They're a great food to eat as part of a healthy diet. They are high in protein and fibre as well as lots of vitamins and minerals including iron and calcium.
Some people may worry that they are high in fat too but it is mainly unsaturated fat and they contains good amounts of Omega-3 and Omega-6 fatty acids. You can read more about the health benefits of pumpkin seeds here.
Pumpkin Recipes you might like
If you have just made these roasted pumpkin seeds and need some ideas for the rest of the pumpkin then how about one of these recipes?
Salt and Pepper Roasted Pumpkin Seeds
- 60 g pumpkin seeds Seeds from 2 small pumpkins
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Preheat the oven to 180°c (160°c fan)
- Pick off as much of the orange membrane from the seeds as you can.
- Rinse the seeds in cold water. You may need to do this a few times till all the orange membrane has gone.
- Dry the seeds really well with a tea towel or kitchen roll.
- Put the seeds in a bowl and stir in the oil, salt and black pepper.
- Spread the seeds in a single layer on a baking tray.
- Bake for 10 minutes. Stir the seeds around to stop them from sticking. Return to the oven for another 5 minutes.