The other day I shared how to roast and then freeze a pumpkin for pie, bread, curry, ice cream or whatever delightful use comes to mind for pumpkin. One of my favorite parts of breaking down my own pumpkin is the seeds– you just can’t get them from a can, now can you?

Once the seeds and stringy pulp are removed from the pumpkin (and the pumpkin has been put into the oven to roast) I get to work on the seeds. This pumpkin had relatively large seeds which made them easy to separate from the pulp. I put the seeds directly into a colander when they pulp is off them.

Rinse the cleaned seeds well to remove any residue or outstanding pulp. I let them sit for a little bit and then dry them with a paper towel to make sure they are as dry as possible so that they roast better. The oven should be preheated to 350 degrees.

Generously butter a baking sheet (I line with foil to reduce cleanup) then put the dried pumpkin seeds in a single layer on the baking sheet. This one sheet was just the right size for an entire pumpkin worth of seeds.

I generously salt with kosher salt but any type of salt will do. My grandma had super fine popcorn salt that she would often use as well. Pop them in the oven and roast for 15-20 minutes removing and tossing the seeds with more salt if needed about halfway. I knew mine were really done when they started popping– which may not happen if the pumpkin is fresher– but they may also indicate doneness by browning.

Pumpkin seeds that are still in the shell like these can be eaten whole and should be eaten right away when still warm. If you store and allow them to cool they may be slightly chewy or stale but can be reheated in a toaster oven.

There are also recipes out there for flavored pumpkin seeds which I haven’t tried but you can find some links here. Have you made freshly roasted pumpkin seeds?