Skillet Toasted Pumpkin Seeds

Here’s a quickie tip for those of you that forget you placed your seeds in the oven to roast and find out they are burnt little seeds…..I like to skillet toast my pumpkin seeds.  Right in front of me, where I’m stirring and sniffing till perfection!

After cleaning your seeds from all the slimmy fibers of the pumpkin, rinse well and allow to somewhat dry out on a towel lined baking sheet for at least an hour.  When ready to toast, heat up a dry cast iron skillet over medium heat.  Use the hand test to feel the heat; hold your hand about 6 inches from the skillet to feel the heat (1-2 seconds is high heat, 4-5 seconds is medium).  Meanwhile, drizzle the pumpkin seeds with a bit of olive oil and season to taste.  My son prefers a simple kosher salt and a creole-type mix of cayenne, garlic, black pepper, oregano and paprika.

Toss the seeds with the olive oil and seasoning and pour into the skillet.  Toast the seeds by stirring often about 5 minutes or until golden toasty brown.  As I love to eat them hot from the skillet, I prepare these right before serving.  Leftovers, if any, are great tossed into salads!

41 thoughts on “Skillet Toasted Pumpkin Seeds

  1. That is a great tip, Linda, especially if, like me, one tends to forget about whatever is being toasted in the oven. I rarely, if ever, toast pumpkin or squash seeds anymore. Lucy, my parrot, loves ’em. She gets the seeds, Max gets your peanut butter biscuits, and my kingdom is at peace — for a few minutes, anyway.

  2. I had a parrot when I lived in Ohio, as well as an African Gray. Many people don’t realize how fun a parrot can be, their personalities amaze me and they truly interact with people. I know mine wanted alot of attention!!

  3. Linda, this is a great idea. I have two small pumpkins that I bought to make a special quiche. Now I’ll be able to use the seeds as well. I hope you have a great day. Blessings…Mary

  4. Oh my gosh! I love this tip! I’m totally the person that forgets the seeds in the oven. (And the person that forgets to set a timer!) Love this Linda! Have a wonderful Halloween tomorrow. 🙂

  5. I love the cajun seasoning your son requests on his seeds. That is right up my alley. Now if only I could get you done here to clean out the pumpkin for me- that is the worst icky part! LOL! Great post on a simple but fun snack

    1. I use spoon to scrape and scrape it all out and then I dump all the insides into a large bowl of water. The seeds float and the fibers drop to the bottom!! Not so scary, yucky that way!

  6. I so have to give these a try! Thanks for agreeing to take part in Secret Santa – seems I should have asked for email addresses! Please send me yours – mine is tandy (AT) 🙂

  7. Roasting pumpkin seeds was always a tradition when I lived with the parents–would have saved us all a lot of burnt hassle to do them on the stove-top 😀 Craving some this year, but I didn’t carve a pumpkin. I guess it’s not quiiite too late yet, though…

  8. Last time I bought a pumpkin it had literally about 20 seeds in the middle. The whole thing was hollow, with just a few strands of gunk going across the centre with some seeds. Talk about weird. Perhap next time I’ll have better luck and I can give this a try 🙂

  9. Your timing is impeccable Linda! I just dried out some pumpkin seeds this afternoon for toasting tonight. Loving the skillet method – have never done it that way – will give it a try. We definitely borrow from the creole side… hot chili peppers please!! 🙂

  10. I’ll have to try the skillet method. I have a bowl of seeds sitting in my fridge waiting to be cleaned up and roasted. I’ll have to try your son’s spice mix, my hubby and oldes son would like that combo, my other two boys prefer just salt.

  11. Did you know that you can do this with any squash seeds? I just skillet toasted some spaghetti squash seeds, and they were also delish with this recipe! And much easier (read less time consuming) than the “boiling for 10 min first” tips!

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