Carving pumpkins for Halloween? Save the seeds for this easy recipe. Honey roasted pumpkin seeds are a great snack to have on hand all fall. The recipe includes instructions for fresh and store-bought pumpkin seeds.
Random fact about me, Halloween is my favorite holiday. I love Christmas and spending time with family, but I really love dressing up, cool weather, chili, and Halloween parties! I spend a ridiculous amount of time and money on our Halloween costumes every year, and we always have a theme. Last year I was Cruella Deville, Huck was Jasper, and London was Horace. We've also dressed up as Flo, Jake, and Mayhem, Dr. Grant, Dr. Sattler, and the cutest dinosaur ever, Minions, and much more. Again, a ridiculous amount of time and money! {See the end of this post for a little collage of past costumes}.
Carving pumpkins is usually a yearly tradition for us as well. Saving and roasting the seeds from your carving pumpkins make an easy snack and a great way to use something you'd likely throw away.
Best Pumpkins for Seeds
You can collect the seeds from any pumpkin you're carving. You can also find pumpkin seeds in most grocery stores. Look for ones that are not salted.
When buying a carving pumpkin, look for one without cracks or bruises and has an even orange color. A flat bottom also makes for a better Jack-o'-lantern.
How to Make Honey-Roasted Pumpkin Seeds
I have directions for making this recipe with fresh pumpkin seeds or dried. The recipe is the same, but the cooking time will be a little longer for the fresh seeds. The ingredients you need for this recipe include:
- Pumpkin Seeds - Fresh or Dried
- Honey {Our Hot Honey would be great for a spicy snack}
- Salt
- Cooking Oil
Fresh Pumpkin Seeds
For fresh pumpkin seeds, scoop out the insides from the fresh pumpkin. Pull the seeds away from the pulp and place in a bowl.
Run the seeds under cold water and make sure all of the pumpkin pulp is removed. Place on a paper towel and allow them to dry. You can leave them out overnight.
Preheat the oven to 275 degrees. In a large bowl, add the honey and microwave for 5 seconds to soften. Add the pumpkin seeds, a sprinkle of salt, and toss to coat fully.
Line a sheet pan with parchment paper or a silicone mat. Lightly spray with cooking spray and pour the seeds onto the sheet pan. Spread into the single-layer and bake for 50-60 minutes or until golden. Toss the seeds halfway through the cooking process and check on the seeds periodically to ensure the honey is not burning. If this occurs, reduce the temperature of the oven 10 to 15 degrees.
If using store-bought pumpkin seeds, following the instructions above for coating in the honey. Reduce the cooking time to 15-20 minutes, tossing the seeds halfway through.
Possible Variations
You can skip the honey and toss the seeds in oil and salt before cooking for a simple Whole30 variation. Cinnamon or vanilla can also be added to the mix before roasting.
Make-Ahead and Storage
Roasted pumpkin seeds will last for several weeks in an airtight container -like a mason jar.
Ways to Serve
The seeds make a great on-the-go snack, crunchy addition to my Paleo Granola Bars, or a snack for parties.
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Honey Roasted Pumpkin Seeds
- Total Time: 1 hour 15 minutes
- Yield: 1-2 cups 1x
Description
Carving pumpkins for Halloween? Save the seeds for this easy recipe. Honey roasted pumpkin seeds are a great snack to have on hand all fall. The recipe includes instructions for fresh and store-bought pumpkin seeds.
Ingredients
- 1 Pumpkin - seeds removed {about 1-2 cups}
- Honey
- Pinch of Salt
- ¼ teaspoon Cinnamon - Optional
- Cooking Spray
Instructions
- If using fresh pumpkin seeds, scoop out the inside pulp and place in a bowl. Run the seeds under cold water and remove all the pulp. Place on a paper towel to dry.
- Preheat oven to 275 degrees.
- Add the honey to a bowl and place it in the microwave for 5 seconds to soften.
- Add the pumpkin seeds and sprinkle with salt and cinnamon. Toss to coat the seeds in honey fully.
- Line a sheet pan with parchment paper and lightly spray with cooking oil. Add the pumpkins seeds and spread them into a single-layer.
- Bake for 50-60 minutes or until golden brown and crunchy. Flip the seeds halfway through the cooking process and check periodically to ensure the honey is not burning.
- Remove from the oven and allow to fully cool.
- Store in an airtight container.
Notes
For store-bought pumpkin seeds, follow the directions above, but only cook for 15-20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Snack
- Method: Baked
- Cuisine: American
Keywords: roasted pumpkin seeds, honey roasted pumpkin seeds, what to do with pumpkin seeds
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