How To Roast Pumpkin Seeds On The Stove

You just carved your pumpkin and now you have a mound of pumpkin guts along with pumpkin seeds. Don't toss those seeds as they make a delicious snack. Learn how to roast pumpkin seeds on the stove. 

    I love carving pumpkins with my boys as it means I get lots of yummy pumpkin seeds to eat. I have a simple recipe to toast those seeds.  I toast my pumpkin seeds on the stovetop instead of the oven. The seeds only take 5 minutes to toast and are so crispy and easy to chew. 

 So carve your pumpkin and save those seeds.  After scooping out the goop and seeds from the pumpkin, all you have to do is remove the big pieces of goop from the seeds. Then wash the seeds and drain them. There is no need to soak the seeds or thoroughly dry them like the oven method requires. Don't worry if a little orange goop remains on the seeds, it will cook off.

I love carving pumpkins so I can toast the seeds!

 Pumpkins are plentiful in the fall and the prices of these orange pumpkins are good. Most people select their pumpkins based on how they are going to carve their jack-o-lantern for Halloween. I know my kids think the big pumpkins make the best decorations for Halloween night. All pumpkins have seeds in them so let your child select their favorite shape and size of pumpkin. 

Pumpkin Seeds Are

~ Healthy

~ Full of Fiber

~ Loaded with Protein

~ Delicious

~ Contain Magnesium and Iron

~ Crunchy

 If you are selecting a pumpkin to enjoy the pumpkin flesh for baking pies, make sure to select the smaller pumpkins that are labeled for pies. While the big pumpkins may have more orange flesh inside they are not suitable for baking pies as they lack flavor. I love using pumpkin for baking pumpkin pie and making Dairy-Free Soft Pumpkin Chocolate Chip Cookies. I once cooked a pumpkin for making a pie and it was a lot of work. It really is not that difficult to cook a pumpkin but it is time-consuming.

 Read about how to cook a pumpkin here. If you don't have the time to cook a pumpkin, no worries as the stuff in the can is just as good. I always buy several cans of pumpkin in the fall so I can use it in all my pumpkin recipes.

 

 

Cooking the seeds in a pan is so easy

  Heat a pan over medium-high heat and add 2 teaspoons oil. Place the washed pumpkin seeds into the pan and add some salt. Salt makes the pumpkin seeds taste so delicious! Stir the seeds with a spatula for about 5 minutes or until toasted. The pumpkin seeds will start to pop and that is ok. They are toasted when they are lightly brown. Taste one to see if they are crunchy. If the pumpkin seed is hard to chew, cook it some more.

                             Toast until light brown

   I love the pan-toasted method as it is so easy and quick. I love not having to turn on the oven either. If you want a sweeter pumpkin seed, add 1 tablespoon of sugar and 1 teaspoon cinnamon instead of the salt while you are toasting them in the pan. You can add salt also to make a sweet and salty seed version of pumpkin seeds. So don't toss those pumpkin seeds and enjoy eating them. Pumpkin seeds are high in protein, fiber, and magnesium.

Stovetop Pumpkin Seeds

2 tablespoons oil

Pumpkin seeds

salt

Instructions: 

Scoop the seeds out of the pumpkin. Then remove large pieces of the orange goop. Wash the seeds and remove any large stringy pumpkin pieces. Place the pumpkin seeds in a strainer to remove excess water. Heat a large skillet over medium-high heat and add the oil. Add the seeds and salt to taste. Stir the seeds in the pan for about 5 minutes until lightly toasted. Taste one to see if they are to your desired crunch. Remove from heat and enjoy.

The best part of carving is eating the pumpkin seeds.