Autumn Essentials: Pan Toasted Pumpkin Seeds

★★★★★ 1 Review
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

I’ve been in the middle of a couple of pumpkin pies, and you know what that means… It means yummy toasted pumpkin seeds. I love freshly toasted pumpkin seeds, and during the cool days of Autumn they are one of my guilty little pleasures. Just remember that all pumpkin seeds are not created equal, but more on that later. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
cook time 15 Min
method Stove Top


  •   1 c
    fresh pumpkin seeds
  •   4 c
  •   2 Tbsp
    salt, kosher variety
  •   2 Tbsp
    olive oil, extra virgin
  •   1 Tbsp
    sweet butter, salted

How To Make

  • 1
  • 2
    Gather Your Ingredients.
  • 3
    PUMPKIN TYPES: There are many pumpkin types, but for purposes of this discussion, let’s divide them into baking pumpkins, and carving pumpkins.
  • 4
    Carving pumpkins have plenty of seeds, and they work well for toasting; however, the shells can be a bit tough. Most of the time, when I toast carving-pumpkin seeds, I will usually break them out of their shell and eat just the nut… A time consuming job.
  • 5
    Baking Pumpkins have a more delicate seed, and when toasting this type of pumpkin seed I will usually eat the seed and the shell. So yummy.
  • 6
    When it comes to toasting pumpkin seeds, size does matter. It can take 20 minutes to toast large pumpkin seeds, but only 5 minutes for the smaller variety. Therefore, as much as possible, sort the seeds according to size.
  • 7
    Rinse the pumpkin seeds under running water, and remove any remaining pumpkin guts.
  • 8
    Add the water and salt to a medium saucepan, and bring up to the boil.
  • 9
    Add the pumpkin seeds, and boil for 10 minutes.
  • 10
    Chef’s Note: Why boil the pumpkin seeds before toasting. Well, because I like the salt to be on the inside and the outside of the pumpkin seed, and boiling them first accomplishes this goal.
  • 11
    Remove from the water, and drain on a few paper towels.
  • 12
    Add the butter, and olive oil to a sauté pan, over medium heat.
  • 13
    When the foaming subsides, add the pumpkin seeds.
  • 14
    Toss in the sauté pan until the seeds are nice and brown, about 8 to 20 minutes, depending on size.
  • 15
    Chef’s Tip: Don’t want to pan-toast the pumpkins seeds… No worries. Just toss them with a bit of oil, and toast them in a 400f (205c) oven until nice and golden brown.
  • 16
    Allow them to cool on some paper towels.
  • 17
  • 18
    Serve in a bowl and eat as a tasty snack, or use to decorate a nice bowl of tomato, or pumpkin soup. Enjoy.
  • 19
    Keep the faith, and keep cooking.

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