Pumpkin seeds brown beautifully in the oven, but other methods work well also. "Roast" pumpkin seeds on the stovetop, outdoor grill or even a wood stove. They also cook to a satisfying crispness in the microwave. Cast-iron skillets work best for grills and wood stoves; use either a nonstick or a cast-iron skillet on the stovetop. If you are using seeds from your own pumpkin, scoop out the inner flesh and separate the seeds from the stringy pulp. Place the seeds in a colander and wash them under running water.
Skillet Method
Step 1
Bring a skillet to medium heat on the stovetop or outdoor grill.
Step 2
Mix 1 cup pumpkin seeds with oil and seasonings in a bowl and coat well.
Step 3
Spread the seeds evenly in the hot skillet with a wooden spoon.
Step 4
Cook for 2 to 3 minutes, stirring the seeds and shaking the pan frequently while cooking. Seeds will turn golden brown and become crispy when done. Some seeds will swell and some may even pop, depending on the pumpkin variety.
Step 5
Remove from heat and allow to cool completely before eating or storing.
Microwave Method
Step 1
Toss 1 cup pumpkin seeds with oil and seasonings until they are well coated.
Step 2
Spread the seeds in one layer on a microwave-safe plate or shallow tray.
Step 3
Cook in the microwave on high for 2 minutes.
Step 4
Stir the seeds and cook on high 1 more minute. Check for crispiness.
Step 5
Stir and cook for 1 minute if not quite crispy enough.
Step 6
Allow to cool completely before eating.
Tips and Warnings
- Prepare the Mexican treat known as "pepitas" by seasoning the seeds with chili powder, garlic powder, cayenne powder or other ground members of the hot spice family. Grind cooked pumpkin seeds in a clean coffee bean grinder or food processor for use as a cooking ingredient. Make a "pesto" by blending ground cooked seeds with queso fresco -- Mexican fresh cheese -- and lime juice or olive oil. Or, add protein and vitamins to muffins or cookies by replacing about 1/4 of the flour in a baking recipe with ground seeds.
- Pumpkin seeds go rancid quickly. Store cooked seeds in an airtight container in the refrigerator for up to 2 months. Avoid sodium overload when seasoning your seeds. Either use a small amount of sea salt, or rely on dried herbs and spices for extra flavor. Use oven mitts when shaking a baking sheet on the wood stove or any kind of pan handle that becomes hot during cooking.
Things You'll Need
- Colander
- Skillet
- 1 tbsp. vegetable oil
- 1 tsp. seasoning, e.g., sea salt, cayenne, chili powder, cinnamon, sugar
- Mixing bowl
- Wooden spoon
- Microwave-safe plate or tray
Member Comments