Perfect Roasted Pumpkin Seeds: How Long At 400 Degrees?

Roasting pumpkin seeds is a great way to make use of the seeds from your Halloween pumpkins. The process is simple: clean the seeds, boil them in salted water, dry them, spread them on a baking tray, and roast them in the oven. The only real question is how long to roast them for.

The answer depends on the temperature of your oven and the size of your seeds. If you're roasting at 400°F, smaller seeds will take around 5 minutes, while larger seeds can take up to 20 minutes. If you're roasting at 300°F, you're looking at 45-50 minutes, and if you're roasting at 350°F, it'll take 20-30 minutes.

Clean and prep the seeds

To clean and prep your pumpkin seeds, start by carefully cutting the top off your pumpkin. Use a pumpkin cleaning tool or a large metal spoon to scrape the insides of the pumpkin, scooping out the seeds and stringy pulp.

Place the seeds and pulp into a large bowl or pot that will fit into your sink. Fill the bowl with water and agitate the water with your hands to help separate the seeds from the stringy bits of pumpkin. Most of the pulp will sink to the bottom of the bowl. Pour the floating seeds into a colander, stopping before the strings and pulp fall into the colander.

Rinse the seeds and pulp under running water, picking out the large pieces of pumpkin. Most of the remaining strings will drain out of the colander. Pour the seeds back into the bowl and fill with water. The remaining pieces of pumpkin will sink, and the seeds will float to the top. Use a small strainer to scoop out the cleaned seeds.

Alternatively, you can simply rinse the mass of seeds and strings under cool water, and the seeds will separate easily. The leftover strings can be discarded or composted.

Once your seeds are clean, transfer them to a bowl and toss with olive oil, salt, and pepper, or your desired seasonings.

Boil the seeds

Boiling your pumpkin seeds before roasting is a highly recommended extra step that can greatly improve the taste and texture of your roasted seeds.

Firstly, boiling your seeds in salted water helps to separate the stringy fibres of the pumpkin membrane from the seeds, making it much easier to remove the seeds from the pumpkin. This can save you a lot of time and effort compared to trying to remove the seeds without boiling.

Secondly, boiling your seeds can improve their texture and flavour. The salt water will plump up the seeds, giving them a better texture and more flavour when roasted. Boiling the seeds also helps to cook them internally, ensuring that the insides are cooked and resulting in crunchy, perfectly roasted seeds.

To boil your pumpkin seeds, start by rinsing the seeds to remove any large pieces of the pumpkin membrane. Then, bring a large pot of salty water to a boil. The amount of salt you add can be adjusted to your taste preferences. As a guide, you can add 1/2 teaspoon of salt per cup of water, or 2 cups of water and 1 tablespoon of salt for every 1/2 cup of pumpkin seeds. Boil the seeds for around 10 minutes, then strain and remove any remaining bits of pumpkin.

After boiling, you can then proceed to roast your seeds as normal.

Dry the seeds

Drying the seeds is an important step in the roasting process, as it helps the seeds to crisp up in the oven. Firstly, use a colander or fine mesh strainer to rinse the seeds and remove any remaining goop from the pumpkin. Then, use a towel to dry the seeds as thoroughly as possible. If you have the time, you can let them sit out overnight to dry completely. This will help you achieve the crispiest results.

Some recipes recommend boiling the seeds in salted water for 10 minutes before drying them. This helps the salt to permeate the seeds inside the shells and cook more evenly. However, this step is optional.

Add oil, salt, and seasonings

Once your pumpkin seeds are clean and dry, it's time to add oil, salt, and any other seasonings you want. You can use olive oil or avocado oil, or even butter, to coat your seeds. For a more robust flavour, go with olive oil; for a milder taste that lets your seasonings shine, choose avocado oil.

You can keep things simple with just a sprinkling of salt, or get creative with sweet, spicy, or savoury additions. For a savoury snack, you could try tossing your seeds with a few teaspoons of chilli powder, curry powder, garlic salt, paprika, cumin, cayenne pepper, or herbes de Provence. If you're after something sweet, a dusting of cinnamon and sugar or pumpkin spice blend should do the trick. You could even try something more adventurous, like maple syrup, honey, or brown sugar.

If you want to get really creative, you can try adding a few tablespoons of Parmesan cheese and Italian herbs, or a few teaspoons of ranch seasoning, Cajun seasoning, or curry powder.

Bake for 20-30 minutes

Once you've cleaned and dried your pumpkin seeds, you'll want to bake them for 20-30 minutes at 400°F. This timing will depend on the size of your seeds, so keep an eye on them to make sure they don't burn. Smaller seeds will need less time in the oven, while larger seeds may need a little longer.

You'll know your seeds are done when they are crisp and a light golden brown. As they cool, they will crisp up a little more, so don't worry if they seem a little soft when you first take them out of the oven. Just make sure to let them cool completely before transferring them to a sealed container. If you put them in a container while they're still warm, they may get soggy from the steam.

If you're wondering whether to shell the seeds before eating them, don't worry—you can eat the shells! In fact, some people think the shell is the best part. However, if you do want to remove the shells, you can crack them open after roasting.

Frequently asked questions