Just the Facts: Pumpkin Seeds

All pumpkin seeds are edible, including ones from your jack-o'-lantern. Food Network Magazine shows you how to roast them like a pro.
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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

The Basics

Pumpkin seeds have two parts: a crunchy white hull and green seeds. Both are edible. They are full of minerals, proteins and fiber. Eat up!

Seed the Pumpkin

Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Clean the Seeds

Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.

Dry Them

Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add Spices

Toss the seeds with olive oil, salt and your choice of spices (next slide). Return to the oven and bake until crisp and golden, about 20 more minutes.

Sweet

Toss with cinnamon and sugar (do not use salt in step 4).

Indian

Toss with garam masala; mix with currants after roasting.

Spanish

Toss with smoked paprika; mix with slivered almonds after roasting.

Italian

Toss with grated parmesan and dried oregano.

Barbecue

Toss with brown sugar, chipotle chile powder and ground cumin.

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