GARLIC ROASTED PUMPKIN SEEDS EASY

That satisfying crunch, that savory garlic flavor, and the pure joy of using every part of your pumpkin – that’s what these Garlic Roasted Pumpkin Seeds are all about. Forget the store-bought snacks and transform those stringy pumpkin guts into a crispy, flavorful treat you’ll crave all season long. I promise, you’ll never throw away pumpkin seeds again after trying this recipe!

The Star Players: Your Ingredients

Pumpkin Seeds:

• 1 1/2 cups raw pumpkin seeds, rinsed and cleaned

Garlic Goodness:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder

Seasoning Magic:

• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: Pinch of red pepper flakes for heat

Let’s Get Roasting: Step-by-Step Instructions

Step 1: Prep Those Seeds!

1. First, scoop out the seeds from your pumpkin. Don’t worry about getting every last bit of pumpkin flesh off just yet.
2. Place the seeds in a colander and rinse them under cold water. This is where the magic (and the elbow grease) happens. Use your fingers to separate the seeds from the stringy pulp. It can be a bit tedious, but trust me, it’s worth it!
3. Pat the seeds dry with a clean kitchen towel. The drier the seeds, the crispier they’ll get in the oven.

Step 2: Garlic Infusion

1. In a large bowl, whisk together the olive oil, minced garlic, and garlic powder. This creates a super flavorful base for our seeds.
2. Add the pumpkin seeds to the bowl and toss them well to coat evenly with the garlic oil. Make sure every seed gets a little love!

Step 3: Seasoning Time

1. Sprinkle the salt, pepper, and red pepper flakes (if using) over the seeds. Toss again to ensure the seasonings are evenly distributed.

Step 4: Roasting to Perfection

1. Preheat your oven to 325°F (160°C).
2. Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
3. Bake for 20-25 minutes, or until the seeds are golden brown and crispy. Stir the seeds halfway through the baking time to ensure even roasting. Keep a close eye on them, as they can burn quickly!

Step 5: Cool and Enjoy!

1. Remove the baking sheet from the oven and let the Garlic Roasted Pumpkin Seeds cool completely on the baking sheet. They’ll crisp up even more as they cool.
2. Once cooled, transfer the seeds to an airtight container. They’ll stay fresh for up to a week (if they last that long!).

Troubleshooting & Tips for the Best Seeds Ever

My seeds are soggy, not crispy!

This is a common problem! The key is to make sure your seeds are completely dry before roasting. Pat them dry really well after rinsing, and you can even let them air dry for a bit longer if you have the time. Also, don’t overcrowd the baking sheet. Overcrowding creates steam, which prevents the seeds from getting crispy.

The garlic burned!

Garlic can burn easily in the oven. If you’re finding that your garlic is burning before the seeds are fully roasted, try adding the minced garlic halfway through the roasting time. You can also reduce the oven temperature slightly.

Can I use different seasonings?

Absolutely! That’s the beauty of this recipe – it’s totally customizable. Try adding some smoked paprika, chili powder, or even a sprinkle of Parmesan cheese. Get creative and experiment with your favorite flavors.

How do I store the seeds?

Store your Garlic Roasted Pumpkin Seeds in an airtight container at room temperature. This will help keep them crispy and fresh. Avoid storing them in the refrigerator, as the moisture can make them soggy.

Beyond the Basics: Flavor Variations to Explore

Spicy Kick:

Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the garlic oil for a spicy kick.

Smoked Paprika Delight:

Replace the garlic powder with 1/2 teaspoon of smoked paprika for a smoky, savory flavor.

Sweet and Salty:

Add a tablespoon of maple syrup to the garlic oil for a touch of sweetness that complements the savory garlic. You might also enjoy Maple Pecan Pumpkin Cheesecake if you like maple and pumpkin!

Italian Herb Garden:

Sprinkle the seeds with a mixture of dried Italian herbs like oregano, basil, and thyme for a fragrant and flavorful twist.

More Ways to Use Your Pumpkin (and its Seeds!)

Now that you’ve mastered Garlic Roasted Pumpkin Seeds, why stop there? Your pumpkin is a treasure trove of delicious possibilities! After carving your pumpkin, consider making a hearty Honey Garlic Sausage Roasted Sweet Potatoes, or a batch of Pepperoni Pizza Pumpkin Bites. And don’t forget dessert! You can bake up a batch of Pumpkin Cinnamon Cookies, Pumpkin Cookies, or even Pumpkin Spice Cookie Perfection.

Garlic Roasted Pumpkin Seeds: A Nutritional Powerhouse

Besides being incredibly delicious, Garlic Roasted Pumpkin Seeds are also packed with nutrients. They’re a good source of protein, fiber, healthy fats, and essential minerals like magnesium, zinc, and iron. So, you can feel good about snacking on these little guys!

Final Thoughts: Embrace the Pumpkin Season!

Making Garlic Roasted Pumpkin Seeds is more than just a recipe; it’s a celebration of autumn and all the wonderful things that come with it. It’s a way to reduce food waste, enjoy a healthy and delicious snack, and create lasting memories with family and friends. So, go ahead, grab a pumpkin, get roasting, and savor the flavors of the season!

Garlic Roasted Pumpkin Seeds

Transform your pumpkin guts into a crispy and flavorful snack with this easy Garlic Roasted Pumpkin Seeds recipe. These seeds are seasoned with garlic, salt, and pepper, then roasted to perfection for a satisfying crunch. It’s a great way to use every part of your pumpkin and enjoy a healthy, homemade treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course: Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups raw pumpkin seeds, rinsed and cleaned
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes optional

Equipment

• Colander
• Clean kitchen towel
• Large bowl
• Whisk
• Baking sheet
• Parchment paper
• Oven
• Airtight container

Method

 

1. Preheat your oven to 325°F (160°C).
2. Scoop out the seeds from your pumpkin.
3. Place the seeds in a colander and rinse them under cold water to remove the stringy pulp.
4. Pat the seeds dry with a clean kitchen towel.
5. In a large bowl, whisk together the olive oil, minced garlic, and garlic powder.
6. Add the pumpkin seeds to the bowl and toss them well to coat evenly with the garlic oil.
7. Sprinkle the salt, pepper, and red pepper flakes (if using) over the seeds. Toss again to ensure the seasonings are evenly distributed.
8. Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes, or until the seeds are golden brown and crispy. Stir the seeds halfway through the baking time to ensure even roasting.
10. Remove the baking sheet from the oven and let the Garlic Roasted Pumpkin Seeds cool completely on the baking sheet.
11. Once cooled, transfer the seeds to an airtight container.

Notes

Store your Garlic Roasted Pumpkin Seeds in an airtight container at room temperature for up to a week. For a spicy kick, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce. For a smoky flavor, replace the garlic powder with 1/2 teaspoon of smoked paprika. You can also add a tablespoon of maple syrup for a sweet and salty taste. Make sure your seeds are completely dry before roasting to avoid soggy seeds. If the garlic burns easily, try adding it halfway through the roasting time or reduce the oven temperature slightly.