Roasted Pumpkin Seeds: Crispy Halloween Snack in 40 Minutes

Every October, millions of pumpkins get carved and a bowl of slippery seeds ends up in the trash. That is a shame: roasted pumpkin seeds are one of the cheapest, crunchiest snacks you can make, and Halloween week is the perfect moment to do it. With two weeks to go before October 31, carving a pumpkin with the kids and roasting the seeds the same evening makes a small family tradition that costs almost nothing.

The three tricks that make seeds crisp, not chewy

1. Rinse well, but do not stress about every strand. Swish the seeds in a bowl of water; the pulp floats and the seeds sink. A little leftover pumpkin flavour is welcome, but large wet clumps will steam instead of roast.

2. Boil them briefly in salted water. Ten minutes of simmering seasons the seeds all the way through and softens the shell, so they roast evenly and crunch instead of toughening.

3. Dry thoroughly and roast low. Pat the seeds dry with a towel, toss with oil and spices, spread in a single layer and bake at a moderate temperature. High heat browns the outside before the inside dries, which is the main cause of chewy seeds.

Flavour variations

• Smoky: smoked paprika, garlic powder and a pinch of cayenne.
• Sweet cinnamon: toss with melted butter or coconut oil, 1 tablespoon sugar and 1/2 teaspoon cinnamon after roasting.
• Persian style: lime juice, salt and a little turmeric, like the sour roasted seeds sold in Iranian nut shops.
• Herby: dried thyme, rosemary and lemon zest.

Serving ideas for a Halloween table

Pile the warm seeds in a hollowed-out mini pumpkin as a snack bowl, sprinkle them over pumpkin soup or a green salad for crunch, or pack a small handful in lunchboxes (check your school’s nut and seed rules first). They also pair nicely with the green witch’s brew punch and spiderweb brownies on a party spread.

Storage

Let the seeds cool completely before storing, otherwise trapped steam makes them soft. Keep them in an airtight jar at room temperature for up to one week, or freeze for up to three months and refresh in a warm oven for five minutes.

Who should be careful

Pumpkin seeds are calorie-dense, so a small handful is a sensible portion. Whole seeds with the shell are high in fibre; introduce them gradually if you are not used to much fibre, and do not give whole seeds to children under four because of choking risk. People with seed allergies should avoid them.

Note that seeds from a pumpkin that has been carved and left outside with a candle for days should not be eaten; roast seeds from a fresh pumpkin, scooped out the day you carve it.