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Every carved pumpkin comes with a free snack inside it. Roasted pumpkin seeds take about half an hour, most of it hands-off, and scooping them out is the part children remember.
Separating seeds from pulp, the easy way
Scoop everything out into a big bowl of cold water and swish it around with your hands. The seeds float and the stringy pulp sinks, so you can skim the seeds off the top. It is much faster than picking them out one by one, and a job children love.
A few bits of pulp left on the seeds are fine. They crisp up in the oven.
Dry them properly
Wet seeds steam instead of roasting and come out chewy. Pat them dry in a clean tea towel, then, if you have time, leave them spread out for an hour or so. The drier they go in, the crunchier they come out.
Low and slow, and stir
A moderate oven, a single layer and a stir every five minutes. Seeds on the edge of the tray brown first. They are ready when they are golden and some have started to pop; they crisp up more as they cool, so give them a few minutes before judging.
Seasonings
- Classic: olive oil and salt.
- Smoky: add smoked paprika with the salt.
- Sweet: melted butter, a spoonful of sugar and cinnamon. Add the sugar for the last five minutes only, or it burns.
Not for young children
The American Academy of Pediatrics lists nuts and seeds among the foods to avoid or modify for young children because of the choking risk (AAP). Pumpkin seeds are large and hard, so keep them for older children and grown-ups.
Stored in an airtight jar once completely cold, they keep crisp for about a week.
What to do with the pumpkin
- Pumpkin soup, with the seeds on top
- Pumpkin pie
- Pumpkin chocolate chip bread
