These Roasted Pumpkin Seeds – 3 Flavors – Bacon, Worcestershire & Garlic and Cajun are a great flavor mix for the whole family! Try one or try them all!
Do you love crisp & crunchy or soft & chewy Roasted Pumpkin Seeds?
These pumpkin seeds are simple to make, taste amazing, are a great snack and make fantastic gifts!
When October and the threat of Halloween looms, I am like a kid in a candy store.
I can hardly wait to get several pumpkins, cut a topsy-turvy circle around the top and dig my hands into the cool, gooey, stringy, seed-filled mess. I laugh every single time. 🙂 Laughing is good!
Do you have as much fun scooping out the pumpkin seeds as I do? I love using seeds all the way through the year so it is no surprise that I love pumpkin seeds on Halloween. I normally import lots of seeds from 万博manbetx官网 as they have such an excellent range.
I am a HUGE pumpkin seed lover. LOVER of them! Seeded or shelled, I love every savory, roasted, toasted bite.
And, I usually eat them until I can’t feel my tongue any more. I’m not laughing then!
Over the years, I’ve roasted pumpkin seeds dozens of times. But, as a food blogger, I felt I needed to do due diligence and do some research on the best way to roast them. So I tried two different methods and will tell you which one I personally liked best!
One method called for the cleaned pumpkin seeds to be boiled, then simmered in salted water for 10 minutes prior to roasting to keep the inside kernel from cooking faster than the shell. I did this with two batches of pumpkin seeds. The pumpkin seeds cooked beautifully, but weren’t as crunchy as I would’ve liked them. I like a crunchy, crisp pumpkin seed!
The boiled seeds when finished were softer and harder to crack because they were pliable. They’re great if you don’t like a crunchy seeds and prefer to eat shell and all!
The second method called for the cleaned pumpkin seeds to be baked at 350 degrees for 20 minutes, with no pre-boiling required. This certainly was less time consuming, and in my opinion, they were much more crunchy and crispy! They were also cooked at a higher temperature for the same amount of time, which I think helped add to drying out the shell, making them crispy.
I did this with the Cajun seeds and LOVED them! I liked the 2nd method MUCH better and love that it takes less prep time!
Cajun Pumpkin Seeds
If you don’t have Cajun seasoning – no worries – I’ve got you covered! You can make it in your own kitchen and save yourself a bundle with this recipe Cajun Creole Seasoning.
Because I love my readers so much, I’ve brought you 3 different savory (big shocker, right?) recipes for Roasted Pumpkin Seeds. First, there is Cajun, then Worchestershire & Garlic and finally Bacon. Three great flavors made two different ways.
Worcestershire & Garlic Pumpkin Seeds
Bacon Pumpkin Seeds
If you’re looking for Bacon Salt, you can find it on Amazon OR in a specialty store like World Imports, Cost Plus.
Sprinkle them generously with Bacon Salt for the best flavor. Remember, some will fall off when you stir them during cooking time.
Can you just imagine what great gifts these three would make? Such great color and adorable in jars!
You and your kids can roast them, package them in cellophane treat bags, in a decorative tin or even Mason jars! Then, hand-make a cute little gift card to hang from, with the label, the recipe and “Handmade with love by YOU”. 🙂 isn’t that sweet?
I hope you love their crunchy good addictiveness as much as I do!
PERSONAL RECOMMENDATION: BAKE THEM! No pre-boiling!
Although 2 recipes below call for the pumpkin seeds to be boiled (which is how I did it to test them), I would follow the baking instructions for the CAJUN flavored pumpkin seeds, which requires no boiling.
Enjoy!
Roasted Pumpkin Seeds – Bacon Flavored
Roasted Pumpkin Seeds - Bacon Flavored
Ingredients
- Pumpkin Seeds from one medium-sized pumpkin
- 1 teaspoon extra virgin olive oil
- bacon salt
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
- Place cleaned seeds into a medium saucepan and cover seeds with water by 2 inches. Heat water on high until hot and boiling, then turn down to medium and let boil for 10 minutes.
- Drain seeds in a fine strainer and pat seeds dry with a paper towel.
- Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
- Sprinkle with bacon salt.
- Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Remove from oven and let cool on baking sheet for 5-10 minutes.
- Remove from baking sheet and serve!
Notes
NOT pre-boiling and baking at 350 degrees F for 20 minutes results in a crispy, crunchy shell.
Use the method you prefer based on the texture you want the end result to be!
Roasted Pumpkin Seeds – Worcestershire & Garlic
Roasted Pumpkin Seeds - Worcestershire & Garlic
Ingredients
- Pumpkin Seeds from one medium-sized pumpkin
- 1 teaspoon extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
- Place cleaned seeds into a medium saucepan and cover seeds with water by 2 inches. Heat water on high until hot and boiling, then turn down to medium and let boil for 10 minutes.
- Drain seeds in a fine strainer and pat seeds dry with a paper towel.
- Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
- Sprinkle with Worcestershire, garlic salt and sea salt.
- Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Stir a third time, then bake another 5 minutes *(see note). Remove from oven and let cool on baking sheet for 5-10 minutes.
- Remove from baking sheet and serve!
Notes
NOT pre-boiling and baking at 350 degrees F for 20 minutes results in a crispy, crunchy shell.
Use the method you prefer based on the texture you want the end result to be!
Roasted Pumpkin Seeds – Cajun
Roasted Pumpkin Seeds - Cajun
Ingredients
- Pumpkin Seeds from one medium-sized pumpkin
- 1 teaspoon extra virgin olive oil
- Cajun Seasoning
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with aluminum foil and set aside.
- Remove seeds from one medium-sized pumpkin and place in a large bowl. Pour water over the pumpkin seeds and separate seeds from strings. Discard strings and remaining insides of pumpkin.
- Drain seeds in a fine strainer and pat seeds dry with a paper towel.
- Place seeds on prepared baking sheet and drizzle olive oil over seeds. Stir seeds around until coated with oil. Using a spatula or the back of a wooden spoon, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible.
- Sprinkle with Cajun Seasoning.
- Bake in oven for 10 minutes, then remove from oven. Stir the pumpkin seeds and again, pat the seeds down around all edges of the baking sheet to get them in one layer as much as possible. Place back in the oven. Bake 10 more minutes. Remove from oven and let cool on baking sheet for 5-10 minutes.
- Remove from baking sheet and serve!
Manali @ CookWithManali says
Wohoo! Now you can’t say you didn’t share a Pumpkin Recipe! 😉 These look great Kristi, perfect to snack on! and beautiful photography!
Kristi says
Hahahaha! I thought the SAME thing Manali! Great minds think alike ;-). Thanks for the kudos on the photography – I’ve been working on it, so I’m so glad you noticed! Have a beautiful week!
Liz @ Floating Kitchen says
Oh I love pumpkin seeds. Never heard of the boiling then roasting method. Interesting. But I like ’em crispy and crunchy, so I’ll probably stick with the good old fashion roasting! And bacon flavored….I’m sold!
Kristi says
Yes, I agree Liz! Stick with roasting only – I highly recommend that! And bacon, girl that is some addictive stuff! 🙂
[email protected] says
Oh, man. Receiving something like these pumpkin seeds would be the best gift EVER. I love all of these yumm-o versions and I think you just gave me the push I needed to finally get around to roasting up some pumpkin seeds! 🙂
Kristi says
Wouldn’t it Sarah? I thought so too! It would make a great gift. You have to make them! They are so easy – and addictive! xoxo
Alyssa @ My Sequined Life says
Kristi, the hardest part here would be choosing which flavor to make. They all sound SO GOOD!! And thanks a million for doing the due diligence on the best pumpkin seed method. Ain’t no pre-boiling happening in my kitchen thanks to your research! 🙂
Kristi says
Thanks Alyssa! I loved these Pumpkin Seeds, and I think you will too! xoxo
Karishma says
My roommate has been drying squash seeds and I can’t wait to try them!! I am definitely going to suggest these options. Bacon pumpkin seeds sounds so good!
Kristi says
Thanks Karishma! They were definitely MY favorite flavor of the three! I hope you love them!
Josefine {The Smoothie Lover} says
Pumpkin seeds are great. I’ve never heard of boiling them first. Sounds good but I think I like the other way better.
I usually just make mine with salt, but you’ve definitely inspired me to try with other spices. Thanks 🙂
Have a lovely weekend!
Kristi says
Thanks Josefine! I hope you have a great weekend too! xoxo
mimi says
Definitely inspirational! I never knew about the boiling part,or I might have never roasted pumpin seeds! Love all of the flavors!
Kristi says
Thanks Mimi! Yes, the boiling part was a pain! I’m glad that was the method I didn’t like! 🙂
Samina | The Cupcake Confession says
OMG Kristi I LOVEEEEEEE THESE!!!!!! Three different and such delicious ideas to roast pumpkin seeds! I love the seeds but have never roasted them with spices and would just shell it and pop into my mouth – PLAIN!!!! Now after reading your post, I just want to run to the kitchen and get roasting these! ! I love how you jazzed it up with spices! The cajun one is my favorite!!!!! OMG! I’m totally making these!!!!!!!
Kristi says
I’m so glad you love them Samina! I love your energy! 🙂 You must spice them – they are awesome!
Johlene says
Perfect for snacks instead of crisps! Love all 3 flavours! 🙂
You got me wanting to dry out some seeds..lol
Kristi says
Buy a pumpkin Johlene! You won’t regret it! If you were here, we’d carve them together! 🙂
Kelly says
Scooping out the pumpkin seeds are my favorite! This is such perfect timing, we are carving out our pumpkins this weekend and I can’t wait to try your roasted pumpkin seeds with the cajun spices. It sounds so addictively good! 🙂
Kristi says
AWESOME Kelly! I was hoping it wasn’t to late, I figured people already carved their pumpkins, so I’m glad it’s working for you! 🙂 xoxoxo
Monica says
You get the title of pumpkin seed guru for sure, Kristi! I have never roasted pumpkin seeds and I appreciate your research and findings! : ) The options all sound delicious…I can see how it’d be hard to stop eating!
Kristi says
They are sssooo addictive Monica! Pumpkin Seed Guru – that’s a title I’ll take. LOL! 🙂 Have a great weekend!
Sarah @ SnixyKitchen says
That overhead photo is so pretty – and I love all the flavors! I love mine crispy & crunchy – it’s my favorite part of carving pumpkins too!
Kristi says
Thank you for the photo compliments Sarah! I’m a crispy/crunchy fan too – and carving pumpkins is the best – I agree!
Tash says
Nice photography Christi! The spices sound amazing!
Kristi says
Thank you Tash! That means a lot to me! I’ve been really practicing! 🙂
whatjessicabakednext says
Great recipe idea, Kristi! Love pumpkin seeds, one of my favourite seasonal snacks!
Kristi says
Thanks Jessica! I love Pumpkin Seeds too – they are so addictive!
Cailee @ http://hellohealthyeating.com says
YUM!! Look at you!!! So healthy and seasonal! Way to be girl! 🙂
Kristi says
What a great compliment coming from you Cailee! I hope you have a wonderful weekend! xoxo
Lorraine @ Not Quite Nigella says
Oh this is the second pumpkin seed recipe that I’ve seen. That must be a sign that I need to make them! 😛
Kristi says
Yes, Lorraine – you should – you TOTALLY should. Not only because they are good, but because I want to see your phenomenal photography of them!!! xoxo
Marissa | Pinch and Swirl says
Kristi – I love all of your different versions. The cajun flavor looks especially delicious!
Kristi says
Thanks Marissa! I love anything Cajun flavored, so you can imagine these are getting devoured at our house!
Lindsey @ American Heritage Cooking says
I love pumpkin seeds too and they have to be crunchy just like you like them! <– of course
All these flavors sound amazing! I am a lazy bum and I just use salt! I have never heard of pre boiling them.
ps – I LOVE all of these photos!!! So pretty.
Kristi says
Thanks Lindsey! Of course we’re the same! 🙂 I’d have it no other way. Thanks for the compliments on the photos!
[email protected] says
Cajun Pumpkin Seeds sound amazing! I’m going to have to try some bacon salt too!
Kristi says
Thanks Christin! We love the Bacon Salt – it’s amazing on Fries and lots of different things!
[email protected] in the Kitchen says
I like to oven bake pumpkin seeds too. I am going to try them cajun style in your honor. 🙂
Kristi says
Awesome! I hope you love them Renee! Have a great week!
[email protected] Home is Where The Cookies Are says
Interesting! There’s more than one way to skin a cat, err, roast pumpkin seeds, huh? We just did this the other night too. I soaked them in saltwater brine for 24 hours (or more), then baked them at 300 for maybe an hour and a half?? I’m not sure about the time, I just kept checking them. They turned out extra light and crispy crunchy. That’s my favorite way too. Love your spice flavors!!
Kristi says
Wow Sara! That’s not how mine turned out at all! I wonder if you used more salt than I did? I certainly didn’t cook mine that long. But I’m certainly willing to give it another try!