One of my favorite go-to snacks is salted pumpkin seeds. I usually get the pre-made packages from the store, but I recently wanted to try baking them from scratch at home. These little snacks are not only delicious but they are also packed with nutrients and good for you as well. If you want to make some salted pumpkin seeds at home, you have to use the right oven temp and cooking time. The oven temp that I found the best is 350 degrees Fahrenheit. So how long to bake pumpkin seeds at 350? Let’s talk about this in this guide and hear some tips to perfect the recipes for roasting pumpkin seeds in the oven.
At 350 degrees, it takes 25 minutes to bake pumpkin seeds in the oven to get the best results. Using this combination of cook temp and baking time, you can expect a lightly browned seed that is crunchy and perfectly salted. Pumpkin seeds are really easy to make, but the baking process can be a little tricky. If you overcook them, they can burn quickly and leave a bitter taste. Under-cooking them will make them chewy and hard to eat. If you made them right, you should be able to pop the whole seed in your mouth and eat it without trouble.
Using other temperatures with pumpkin seeds can be tricky due to their small size. If you want to bake at a lower temperature of around 325 degrees, you can expect a longer baking time and potentially chewy seeds. The lower the temperature, the longer it takes to bake. If you use a temperature that is too low, you might not be able to remove all of the moisture, which will leave you with chewy pumpkin seeds.
On the other hand, if you want to bake at a higher temperature of around 375 degrees, you have to be careful of burning. The timing can be tricky with pumpkin seeds, one minute they are fine, the next, they are burned beyond recognition. Using 375 degrees is not too high of a jump, but just make sure you keep an eye on your pumpkin seeds to ensure they don’t over bake.
The best temperature to use when baking pumpkin seeds is 350 degrees for a few reasons. Pumpkin seeds are generally different in size, the smaller ones will cook a lot faster than the larger ones. Using a base temperature of 350 degrees will give all the seeds a chance to bake evenly at a normal temperature. If you bake at a lower temperature, you could end up with under-cooked and chewy seeds. Cooking at a higher temperature can leave you with charred and bitter pumpkin seeds. Baking at 350 gives you the best chance at making delicious and salty homemade pumpkin seeds that everyone will enjoy.
Roasted pumpkin seeds are sadly underrated in the snack world. If you want to see just how tasty these treats are yourself, you can try making these salty snacks at home. There are many recipes for roasted pumpkin seeds. However, I like to stick to this one easy baked pumpkin seeds recipe. And here’s how to make pumpkin seeds in the oven.
Go to the store and buy a pumpkin, olive oil, a knife, parchment paper, and seasonings.
Start by cutting open the top of the pumpkin and removing the seeds.
Clean the pumpkin seeds off by rinsing them in cool water
If you want to add some more saltiness to your seeds and ensure the insides are cooked, boil them in saltwater for 10 minutes
Once boiling is done, place them on the chopping board and let them cool for 10 minutes. Then dry off your pumpkin seeds.
Place the pumpkin seeds in a bowl and lightly coat them in olive oil, using too much will make it harder for them to bake. Season them well.
Place a piece of parchment paper on a baking sheet and place the seeds on the sheet. Try and use seeds that are all around the same size in the same tray to avoid the scenario of smaller seeds burning.
Set the oven to 350 degrees Fahrenheit. Put them in the oven and bake for 25 minutes until you see the seeds begin to brown. Take them out, let them cool, and enjoy!
Baking pumpkin seeds is typically a pretty fast process, but there are a few things you can do to speed things up a little. The most time-consuming part of the process is probably carving the pumpkin and removing the seeds. To save yourself some time in the future, spend a day carving pumpkins and collecting all the seeds you can. If you don’t feel like baking them at that moment, that’s okay, raw pumpkin seeds last about 2 to 3 days in the fridge. You can also save any remaining seeds in the freezer for up to a year. Just make sure you clean them and remove all of the moisture before putting them in an airtight container. Try not to freeze cooked seeds, they won’t have the same crunchiness if you do. These are just a few of the ways you can save some time in your future cooking adventures.
This snack is pretty simple, but there are plenty of ways you can change it to fit your tastes. For starters, you can customize the pumpkin seeds with different seasonings that you may enjoy.
If you like spicier snacks, add some creole or paprika to them to take the spice up a notch. If you would prefer something sweeter, drizzle a little honey and cinnamon on them at the end.
Overall, there are so many great ways to make this snack your own, so grab a pumpkin, carve it up, and enjoy some homemade pumpkin seeds!
Boiling the pumpkin seeds before roasting helps to ensure that the insides of the seeds are cooked. This is important as the pumpkin seeds are of different sizes and will cook at a different rates. This means that you could end up with some under-cooked seeds if they are bigger in size. Hence, it’s good to pre-cook them with boiling water beforehand. And if you are using salted water to boil them, you can also increase the saltiness inside the seed as boiling will get more of the salt into the seed, giving you the salty pumpkin seeds.