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pumpkin seeds crock pot

New York Times bestselling author & Slow Living Expert

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CrockPot Roasted Pumpkin Seeds Recipe

Monday, October 27, 2008


Day 301.

Hey! You can roast pumpkin seeds in the crockpot !

but that doesn’t mean that you should.

They take a really long time and are kind of a pain, and the end result is the same as it always has been for me when I make them in the oven: mixed. Some are good, some are burnt, and some are squishy.

But, if you have 6 hours on your hands, and want to fool around with this, by all means—go for it.

The Ingredients.

–fresh pumpkin seeds
–1 1/2 T olive oil
–1 tsp salt (I really like Kosher salt, but table salt is fine. Sea Salt might be fun, too.)

I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.

I tried Elise’s method of boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them. I have issues with using the stove correctly (hence this crockpot thing) and probably over-cooked the seeds. They turned color.

After draining, I tossed the seeds into the crockpot —-I used a 6 quart—-and added the olive oil and salt. I stirred well and turned it to high.

For six hours, stirring every hour or so.

And they probably could have gone on for longer, but I got annoyed.

The kids like these. They munched on them all evening, and have requested a baggie packed in their lunches.

I like about every third seed.
Adam is being polite.

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New York Times bestselling author & Slow Living Expert CrockPot Roasted Pumpkin Seeds Recipe Monday, October 27, 2008 Day 301. Hey! You can roast pumpkin seeds in the

Roasted Pumpkin Seeds

The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices and seasonings to create a delicious and flavorful snack. We can’t get enough of these roasted pumpkin seeds!

Before you pitch your pumpkin this year, try roasting the seeds or making homemade pumpkin puree to use in all your favorite pumpkin recipes. Both are so easy and the perfect way to get full use out of the whole pumpkin.

bowl of roasted pumpkin seeds

When carving pumpkins this year, don’t forget to save the seeds! They are so yummy when roasted and make the perfect fall snack. We used one small pumpkin for this recipe, but if using a large pumpkin…you can easily double it.

Not only are roasted pumpkin seeds healthy, but they are so delicious! Coat them with your favorite spices like sea salt, cinnamon or garlic powder to make a simple and flavorful snack. You could even coat them with chocolate if you’re in the mood for something sweet! So yummy. I could snack on them all day long!

scooping pumpkin seeds out of pumpkin

How to roast pumpkin seeds

  1. BOIL. Place your pumpkin onto parchment paper or newspaper. Then separate the seeds and rinse them in a colander. I like to boil them with salt to infuse the flavor and helps remove any extra membranes.
  2. DRY. Then spread the seeds on paper towels in a single layer to dry. If you have time, leave them out over night. If not, you can roast them as soon as 20 minutes. I would change the paper towel after a few minutes so they can dry quicker.
  3. SEASON. Then you’ll mix the seeds with a little butter and salt before roasting. That’s really all you need but you can add your favorite spices if you’d prefer.
  4. BAKE. I like to bake them at 350°F on a baking sheet for about 20-30 minutes or until they’re lightly toasted and golden brown. If you like them more crispy, cook them longer. If you don’t prefer the extra crunch, take them out a little sooner.

boiling pumpkin seeds in water

Favorite seasonings

There so many different ways you can flavor them! Both sweet and savory seasonings taste delicious. Below are a few of our favorites:

  • Sea salt
  • Seasoning salt
  • Melted butter
  • Olive oil
  • Cinnamon
  • Maple syrup
  • Pumpkin spice
  • Paprika
  • Cumin
  • Chili seasoning
  • Garlic powder or salt

pumpkin seeds drying on paper towel

Storing tips

If kept in an airtight container or bag, the roasted seeds will last for 1 to 2 months at room temperature. If you stick them in the fridge, they’ll stay fresh for even longer!

The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices for a flavorful snack!