When you visit our pumpkin patch, you are sure to come away with a pumpkin or two (or twenty!) that you want to carve. That means cleaning out the inside of your pumpkin. If you’ve always tossed the seeds along with the pulp that you remove, you might want to consider saving those seeds! Roasted pumpkin seeds are a delicious autumn treat and super easy to make at home.
Follow These Steps!
Rinse your seeds.
You’ll want to get all of the “guts” of the pumpkin off of your seeds. Put them into a colander and run cool water over them to rinse them off. Swish them around with your hands to remove all of the strings of the pumpkin.
Dry them out.
Spread your pumpkin seeds out on an oiled baking sheet and place in a 300-degree oven for 30 minutes. Some people flip their seeds, but we’ve found that they’ll dry just fine without turning or tossing them.
Find your favorite flavors.
Now comes the fun part! You can flavor your pumpkin seeds with almost any kind of spice. Here are a few suggestions:
- Keep it simple with butter and salt. Your pumpkin seeds will taste a little bit like popcorn!
- Coat them in butter and toss with cinnamon and sugar. A sweet treat!
- Coat them in olive oil and toss with ranch seasoning packet. Savory and so delicious!
Pick Up Your Pumpkins in Our Pumpkin Patch
Ready to start roasting pumpkin seeds? We have all the seeds you can handle in the pumpkins in our pumpkin patch. Come on out to our farm and walk through our pumpkin patch to find the pumpkins you need. They are just $.39/pound, so you’ll be able to get plenty. Plan your visit to Bengston’s Pumpkin Farm today!