DIY: Roasted Pumpkin Seeds

Jacky decided to plant a pumpkin for my Halloween and when he gave me the pumpkin…I had no idea what to do with it. I’m not bothered to carve it so when it was sitting in the kitchen for the longest time, I decided to use its seeds and roast em. I followed ohsheglow’s blogpost to help me out with this.

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Voila, here’s the only pumpkin that survived. I absolutely had no idea what to do with it…

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After taking the seeds out, I washed them in a strainer and made sure all the pumpkin guts were peeled off the seeds.

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Apparently boiling them would make them crispier after roasting them so I boiled water in a pot at medium fire and added a tablespoon of salt in. Once it started boiling, I put it back to low heat and added the pumpkin seeds. I boiled them for around 8 minutes with occasional stirs then drained them through a strainer.

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Moving on, I dried them with paper towels by gently patting them. After drying I put them on a non-stick baking sheet and tried to spread them out as much as I can so they don’t touch.

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To give it a bit of flavour, I drizzled a tsbp of olive oil, salt and garlic powder onto the seeds. I mixed them a bit so they would all have some flavour then they went into the oven. I roasted them at 325F for 10 minutes so here’s what they looked like after 10 minutes. I bit into one just to see if they were edible but I wanted them more crunchy so I roasted them for 4 more minutes.

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Crispy with a chewy inside, I ate the shells as well since the shell is where all the flavour is at.

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Here’s something planted and made with love.



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