Pumpkin seeds smell done, so I can always tell when they are done. It really works, even though it might seem a bit simplistic. The seeds are ready to harvest when they take on a rich scent. Pumpkin seeds can be stored in the refrigerator for up to two weeks. They can also be kept in an airtight container in a cool, dry place.
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Do pumpkin seeds need to be cooked right away?
You can bake the seeds immediately after removing them from the pumpkin, but they will take longer to evenly crisp. Before baking, preheat the oven to 300F. Stirring once halfway through, bake for 30 minutes.
Remove from oven and let cool on a wire rack for 10 minutes before serving. This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Do I need to boil pumpkin seeds before roasting?
The seeds should be boiled in the salted water. Pumpkin seeds don’t roast evenly, the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty. If you want to solve this problem, cook them in salty water and then add boiling water to make them tender.
Pumpkin seeds can also be roasted in a cast-iron skillet over medium-high heat for a few minutes, until the seeds begin to brown and caramelize on the edges. This is a great way to use up leftover pumpkin seeds, which can be used in recipes that call for pumpkin puree.
How long should pumpkin seeds be soaked?
The salt provides flavor, but also reduces the ability for harmfulbacteria to develop in the water, similar to a fermentation brine. Pumpkin seeds can be soaked for up to 8 hours if you leave the bowl out on the counter. Remove the seeds from the soaking water and place them in a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before slicing.
Can you eat raw pumpkin seeds?
Pumpkin seeds taste great roasted and can be eaten raw. Roast them with olive oil or melted butter, along with salt, pepper, and garlic powder.
How do you make pumpkin seeds not chewy?
When roasted pumpkin seeds are hot out of the oven, they are very hard to chew. They should be allowed to cool completely and then try again. Pop them back in the oven for a few minutes to make them a bit softer. You can use any spice blend you like, but I like to use a combination of cinnamon, ginger, nutmeg, and allspice.
This is a great way to add a little spice to a dish without adding too much of a lot of flavor. You could also use ground cloves, all spice, or even ground ginger. Just make sure you don’t overdo it and you won’t have to worry about burning your house down.
Do you eat the whole pumpkin seed?
Pumpkin seeds can be eaten with or without their shells. It’s a good idea to soak them in water for a couple of hours to make them softer before eating them.
Can you leave pumpkin seeds out to dry?
The seeds can dry if you leave the baking sheet on the kitchen counter. If you put them in the oven when they are wet, they won’t roast. Any remaining bits will be easy to pick out. When you are ready to bake, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
If you don’t have paper, you can use a silicone baking mat. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack.
