How to Eat Pumpkin Seeds

Roasting Pumpkin Seeds

Preheat oven to 375° F (190° C).

Separate any pumpkin seeds from the pumpkin flesh. The best way to do this is by hand, or perhaps by using an old (cleaned) comb that you wouldn't mind getting dirty. Use the comb to separate the pumpkin seeds from the fibrous, fleshy parts.

If you choose to, clean the outer shell of the pumpkin seeds. Those fleshy bits that are still attached to the pumpkin? Some people like to leave them on, preferring the flavor they give the final product. If you don't want those fleshy bits on the outer pumpkin shells, here's how to try to remove them: Soak the seeds in water for a few hours, then strain the seeds in small batches into a mesh strainer. With your hands, stir the pumpkin seeds around in the mesh strainer and let the mesh catch the remaining pulp. When you slide the seeds out of the strainer, they should be pretty clean.

Pat seeds dry with a paper towel, if needed, and spread out on a baking dish. Although no seasoning is necessary, this would be the time to season your pumpkin seeds: Season with a little bit of curry powder, cayenne pepper, or chipotle flakes for a spicy, savory edge. Season with a little bit of cinnamon, clove, or nutmeg for a sweet treat. Season with regular old table salt or sea salt for added salty flavor.

Throw the pumpkin seeds in the oven for 20 minutes, or until golden and crunchy. Allow to cool before eating!

Toasting (Pre-Boiled) Pumpkin Seeds

Use this method for perfectly cooked pumpkin seeds. Although the methodology sounds a little strange, boiling the pumpkin seeds first lends them a full flavor. (And you don't even have to worry about waterlogged seeds.)

Preheat the oven to 400° F (200° C) and bring water to boil in a cooking pan. For every half cup of pumpkin seeds you're roasting, use 2 cups of water and 1 teaspoon of salt.

Separate any pumpkin seeds from the pumpkin flesh. The best way to do this is by hand, although you can also use an old (cleaned) comb. Use the comb to separate the pumpkin seeds from the fibrous, fleshy parts.

Simmer the pumpkin seeds in the water for 10 minutes. Remove and drain in a colander.

Coat a roasting pan with a thin layer of olive oil and toss the seeds into the pan.

Bake on the top rack of the oven, anywhere from 5 to 20 minutes. Small seeds will be brown and crispy after 5 to 7 minutes, medium seeds will take around 10-15 minutes, and large seeds could take as long as 20 minutes to cook. Allow to cool before eating.

Other Ways of Eating Pumpkin Seeds

Eat them raw or straight out of the pumpkin. Eat them the way that nature intended, straight from the source.

Fry them on a skillet. Place a little bit of olive oil in a skillet, along with your pumpkin seeds, and fry until the seeds begin to pop. For a sweet twist on this recipe put one tablespoon of sugar into the pan with the pumpkin seeds (without olive oil). Caramelize the pumpkin seeds until they also begin to pop.

Incorporate your pumpkin seeds into another recipe. Pumpkin seeds are great alone, but they can send another dish soaring if you include them in: Salads Brittle Bread Pesto Flan The list goes on

How to Eat Pumpkin Seeds

Know that many people prefer to eat pumpkin seeds whole, along with the shell. If you toast or roast your pumpkin seeds to perfection, the outer shells don't really need to be removed in order to enjoy the seed inside, although some people like doing this.

Pry the pumpkin shell open and get at just the seed. In order to do this: Hold the pumpkin seed in your hand or pop into your mouth Crack the side of pumpkin shell in half using your teeth, like you would a sunflower seed Get at the inner seed and discard the outer shell