Roasted pumpkin seeds are amazing. Plain, kosher sprinkled, slow roasted pumpkin seeds.
My favorite pumpkin seeds are salty and savory. Like for real. All you need in this recipe is some good olive oil, kosher salt, an oven and some time. That’s it!
In our home we start the party early. Basically, we have a window of time for people to choose from when coming over for Thanksgiving. My husband and kids and I watch the Macy’s Thanksgiving Day Parade on NBC, the best parade in the history of the world!
Aside from the kids Alphabet Parade covering all the animal letters of the alphabet back in preschool. It was awesome.
So, after the Macy’s parade we continue to cook, clean, set up tables and what not. We tell people they can come over anytime after 1pm. We eat our feast around 4:30pm.
The wine drinkers usually show up early. And what do they need throughout the day? Snacks! Snacks! Snacks! Which is why these roasted pumpkin seeds are a perfect snack for your guests.
I also make this gluten-free pumpkin bread recipe and leave out slices for people to devour. It usually disappears quickly!
Roasted pumpkin seeds are perfect to lay out all over the house for people to munch on for Thanksgiving, prior to feasting. What is great is these are fully edible. Shells and all! You can place these in bowls all over for people to snack on throughout the day. This recipe calls for about two cups so if you want more, just buy more pumpkins! And be sure to use the large pumpkins. Not the baking pumpkins.
I think roasting pumpkin seeds low and slow is definitely the way to go. Along with frying them. Frying pumpkin seeds until they pop makes them fantastic.
But I really prefer to eat my pumpkin shells, so low and slow is the way to go. Roasting this way gives the skin a crunch that feels and tastes edible. Meaning, you’re not chewing on it at length. It just crunches and breaks apart in your mouth perfectly!
Yes, pumpkin seed shells are completely edible. So, roast your seeds after drying them out for a day or so.
You’re going to first soak them for several hours in salt water. Then drain and place them on a hefty kitchen towel to dry. Have two of these towels.
I use William-Sonoma kitchen towels this time of year like they’re my job! They are perfect for drying out pumpkin seeds. I spread the seeds out on one and leave for awhile. Then, I transfer the pumpkin seeds (they will stick a bit!) to another clean towel that’s dry. I leave them out overnight to keep drying. These towels are wonderful!
So, this month you are gonna find all holiday recipes for turkey day! No joke. I’m so excited about this! Be sure to tune into feedingglutenfree.com constantly this month for anything and everything that has to do with a gluten-free Thanksgiving! And please subscribe to the blog so you can receive new holiday recipes by email once they publish! You can subscribe to my blog below!
Have fun roasting these gluten-free pumpkin seeds! And if you’re looking for a wonderful fall recipe to serve with these snacks, try my Gluten-Free Winter Pumpkin Pasta With Fried Sage!
Gluten-Free Roasted Pumpkin Seeds
- 2 cups pumpkin seeds from one large pumpkin!
- 1/2 tablespoon good olive oil California
- kosher salt
- In a large colander, dump in and rinse seeds thoroughly, and pick out remaining flesh.
- In a large bowl filled with room temperature water and hefty pinches of kosher salt, place rinsed seeds and mix around.
- Let seeds sit in water bowl for approximately 4 hours.
- Drain seeds after allotted time, and spread out onto a durable kitchen towel. Let sit and dry for awhile.
- Spread out another clean, dry kitchen towel and transfer drying seeds onto this towel. You may need to peel the seeds a bit, so be sure to use kitchen towels like these William-Sonoma kitchen towels! This way, the seeds will remain free of fuzz.
- Let seeds dry overnight.
- When seeds are fully dry, place them in a clean large bowl and set oven to 250 degrees convection roast.
- Add olive oil to seeds and mix thoroughly.
- On a sided baking sheet, spread out seeds so they are in one layer.
- Sprinkle seeds generously with kosher salt, then place in oven to roast for approximately 2 hours.
- Shake the pan every half hour or so. Seeds should be browned and crispy when finished, so watch them so they don’t burn.
- When finished, take baking sheet out of oven and turn off heat. Let seeds cool then dig in. Eat the shells WITH the seeds! They should be nice and crunchy and easily digestible! Pumpkin seeds are GREAT to serve in bowls while things are cooking and guests are mingling on Thanksgiving.