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With Halloween just over a week away,  it’s peak pumpkin-carving season. While some pumpkin artists go minimal with a basic eyes, nose and mouth and others carve out more intricate designs, we all end up with a big pile of scooped-out pumpkin seeds. So it’s no wonder that searches for “cooking pumpkin seeds” are up a whopping 219 percent this week, according to Yahoo!.

So, what should you do with all those leftover pumpkin seeds? You should eat them, of course! Here’s how to roast them, plus new ways to mix them into fall fare.

How to Roast Pumpkin Seeds

Pumpkin Seeds 3 Ways From 101 Cookbooks

Prep Your Fresh Pumpkin Seeds
Preheat oven to 300 degrees F. Separate the seeds from the pulp, then rinse them in a mesh strainer or fine colander. Shake dry, then spread in a single layer on a baking sheet (you may need to use multiple sheets depending on the size of the pumpkin.) Bake for about 30 minutes to dry out the seeds. Remove from the oven and add a few drizzles of olive oil and salt.  Keep them basic, or season the seeds to make them sweet or savory. Then, roast for another 20 minutes, or until crisp and lightly brown.

Here are some great seasoning options:

Let cool and keep in an airtight container for up to one week. If you don’t gobble them up immediately (seriously…these things are addictive!), try these creative recipes to use up your seed stash. Opting for faux pumpkins this year? You can make any of these recipes with store-bought roasted, hulled pumpkin seeds (also known as “pepitas.”)

Pumpkin Seed Brittle
Most recipes for pumpkin seed brittle called for pre-shelled pumpkin seeds, which is time consuming to do at home. This recipe from Pitch Fork Diaries lets you use your fresh pumpkin seeds as-is to create crisp, salty-sweet brittle.

Pumpkin Seed Brittle Recipe

Pumpkin Seed Brittle From Pitch Fork Diaries

Pumpkin Hummus
While you shouldn’t eat your actual jack o’ lantern, you can (and should) cook up fresh pumpkins. Sure, they’re great for pies, but don’t rule out savory options like this hummus recipe from Gumshoe Gastronomy. It gets a double dose of pumpkin from mixed-in fresh puree and roasted seed topping. In a time crunch, you can substitute pre-cooked pumpkin puree (not pie filling.)

Pumpkin Hummus

Pumpkin Hummus From Gum Shoe Gastronomy

Coconut-Lime Pumpkin Soup
Pumpkin seeds make a crunchy topping for soups, too — float them in this twist on traditional pumpkin soup flavored with coconut and lime from Verses From My Kitchen.

Pumpkin Coconut Lime Soup

Coconut-Lime Pumpkin Soup From Verses From My Kitchen

Pumpkin Spice Granola
Try pumpkin seeds for breakfast; they add extra crunch to this seasonal take on granola from Pro Bono Baker.  It’s flavored with maple syrup and (you guessed it) pumpkin pie spices.

Spiced Pumpkin Granola

Pumpkin Spice Granola From Pro Bono Baker

How will you cook with pumpkin seeds this fall? Tell us your favorite recipes.



13 Responses

  1. krn says:

    Gotta get some pumpkin seeds now!

  2. fashionablefoods says:

    This one is good. I am sure many of us will use the seeds to add a twist to our dishes. The spices recomended are excellent. Woth a try friends, I recommed it.

  3. carolinaprep says:

    Thanks for the great recipes! They look delicious!

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  5. Kelly says:

    So, do you eat the whole thing or are they like sunflower seeds where you only eat the middle?

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Liz GrayLiz is a senior editor at HGTV.com and an co-editor-in-chief for Design Happens. She lives in a midcentury tri-level that’s stuck in the ‘70s…for now. When she’s not working on...


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