Waste not, want not… turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!
Don’t toss those un-carved pumpkins… turn them into a snack your whole family will LOVE! A unique blend of spices and a drizzle of honey give these roasted pumpkin seeds their amazing flavor!
If you’ve never had roasted pumpkin seeds before, you are in for a treat!
Scooping out the seeds is a messy endeavor, but a worthwhile one 🙂
You’ll want to start by gathering a sharp knife, bowl to put the seeds in, and a smaller bowl for the pumpkin flesh that you’ll be discarding. I also line my kitchen table with old newspapers, just to make for an easier cleanup afterwards.
Once you’ve gotten all the seeds out, transfer them to a colander and rise to remove all the bits of pumpkin flesh.. this may take several attempts. Once you’re finished you’ll be left with clean and white seeds.
Now this next step is a trick I’ve just recently learned… to get a great, crispy seed, you need to boil them for a few minutes. Sounds weird, but it works. So boil them for about 2-3 minutes and drain, laying them out onto a paper towel to dry completely. Just FYI, some of the seeds will stick to the paper towel, no big deal, just peel them off.
You know how I love my cast iron skillets… so I usually toss the seeds into my skillet and brown them in a little oil, and add the spices.
Alternatively, you could preheat a baking sheet lined with non-stick foil in the oven as it preheats. Then once you’ve browned the seeds in a skillet on the stove-top, transfer them to the hot baking sheet.
Stir in the honey and pop the skillet in the oven. When they’re finished, they’ll be deeply golden brown and slightly sticky.
Spread the seeds onto a sheet of parchment paper, sprinkle with salt, and allow to cool.
This recipe is more of a “method” than an actual recipe, because you can switch it up and use whatever spice combo you like! I always say I’m going to try different combinations, but typically end up back at this one… it’s so GOOD!
Helpful Tools for This Recipe:
- LODGE SQUARE CAST IRON SKILLET – This is the skillet I used and that is pictured in the step by step photos here in the post!
- LODGE 6.5″ CAST IRON SKILLET – This is pictured in one of the final recipe photos… I love the fun presentation!
- 3 PIECE SILICONE SPATULA SET – I’ve upgraded my silicon spatulas to these great one solid piece spatulas!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 cups pumpkin seeds about 2 small pumpkins
- 2 tsp olive oil
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/8 tsp cayenne pepper adjust per your taste
- 2 1/2 Tbsp honey
- sea salt to taste
- Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds.
- Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary.
- In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.
- Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn.
- Taste one of the seeds. You want them crispy throughout, and not soft in the center.
- Continue to cook if necessary.
- When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
- While hot, sprinkle with salt to taste.
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- Feel free to change up the spices, making your own spice blend. This method will work for any flavor you’d like
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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