How many cups of seeds does a pumpkin have?

One large carving pumpkin has about 1 cup of cleaned seeds and a small pie pumpkin has about 1/2 cup.

Are pumpkin seeds low-carb?

1 serving of pumpkin seeds (2 tablespoons) has 8 grams of carbs and 3 grams of fiber giving them a total of 5 net carbs so in moderation they can be enjoyed on a low-carb diet.

Do I need to boil pumpkin seeds with salt water before roasting?

No, this doesn't really effect the flavor or texture in a noticeable way.

Do I need to soak pumpkin seeds before roasting?

No this is not necessary either. They are plenty "wet" and do not need to be soaked.

If they are taken out of the oven before fully toasting all the way through they can have a chewy texture once they are cooled.

Crispy Baked Pumpkin Seeds

Description

These Crispy Baked Pumpkin Seeds are a delicious healthy snack to make from Jack-o-lantern seeds or when you have leftover seeds cooking fresh pumpkin.

Ingredients

Scale

Seeds from 1 pumpkin

Neutral cooking oil (1 teaspoon per half cup seeds)

pinch coarse kosher salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325 degrees F. Remove orange pumpkin pulp and fibrous strands from the seeds and place the seeds in a colander. Discard pulp.
Rinse the pumpkin seeds under cool running water. Swish with your hands to separate the pumpkin pulp and let it settle to the bottom of the colander.
Spread the seeds on a few layers of paper towels and blot dry. Measure the seeds to determine how much oil you will need.
Transfer the seeds to a medium bowl. Drizzle with oil using 1 teaspoon per half cup of seeds. Sprinkle with salt (and optional seasonings other than sugar.) Stir well to coat.
Spread the seeds on a rimmed baking sheet (avoid dark colored pans to prevent burning.)
Bake until the seeds are lightly browned and crisp, stirring occasionally, 15 to 25 minutes. Times vary depending on the pumpkin so check every 5 minutes. The seeds will darken quickly toward the end, so if you notice they are dried out and sound crispy when you stir them, do not let them get too dark. Cool completely before storing at room temperature in an air-tight container.

Notes

One large pumpkin yields about 1 cup of seeds, but this amount varies by variety and from pumpkin to pumpkin.

Variations To Try

In addition to the salt, add 1/4 teaspoon per 1 cup of seeds of any of the following spices:

Garlic Powder
Paprika
Black Pepper
Cumin
Chili Powder

You can also use truffle salt instead of regular salt, but add it after baking to preserve the flavor.

Cinnamon Sugar Roasted Pumpkin Seeds

To make Cinnamon Sugar roasted pumpkin seeds add 1/4 teaspoon cinnamon or pumpkin pie spice with the oil, and sprinkle with 1/2 teaspoon sugar or maple sugar as soon as they come out of the oven. Stir well and let cool completely.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 75 calories
Fat: 4 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Protein: 3 grams