Baking pumpkin seeds at home is a delicious adventure. Follow these easy instructions to learn how to make your own!
What you’ll need:
One large, fresh pumpkin
One large bowl
One medium bowl
One large, metal spoon
Buy a fresh pumpkin
Buy a fresh pumpkin at your local grocer or farmer’s market. You could also pick a pumpkin at a local pumpkin patch, but those pumpkins may be a bit more expensive. Look for one that is more circular, rather than oblong. You will need to be able to cut a wide opening at the top. Avoid pumpkins with bruising. And remember, the bigger the pumpkin, the more seeds you’ll have for baking.
Clean and gut
Once you have your pumpkin home, clean off the outside with water and a paper towel. Pumpkins tend to get dusty and muddy; you’ll want to start off with a clean slate. Once the pumpkin is completely dry, place it on a table covered in newspapers. Next, use a permanent marker to draw a wide circle on the top of the pumpkin. The stem should be in the center of the circle. Then use a sharp knife to cut into the pumpkin along the line. Lift the top off and scrap any pumpkin “guts” into a large bowl. Set the pumpkin top aside (you’ll need this later for an additional project!).
Separate the “guts” from pumpkin
The easiest way to start cleaning out a pumpkin is to use your hands. Reach in and start pulling the “guts” out. Place into a large bowl. Once the majority is out, use a large spoon to scrape along the inside walls of the pumpkin. You will have to use some force to make sure everything loosens up. This will clean out anything you may have missed with your hands. Once the pumpkin is completely cleaned out, set aside.
Clean the seeds
Now you must pull the seeds out of the messy pumpkin insides. Place all of the seeds in a medium bowl and throw the remaining pumpkin guts away. Wipe off the seeds using a damp paper towel. The seeds do not have to be spotless, but you want to make sure that there are no stringy, gooey pieces left on any of the seeds. Pat dry.
Preheat the oven to 350 degrees. Place the seeds on a lightly greased baking sheet. Make sure none of the seeds are over lapping. You’ll want to make sure that the seeds are just one thin layer on the sheet.
Bake the seeds for ten minutes. Then, using a spatula, flip all of the seeds over and lightly salt. Place them back in the oven for another ten minutes.
Allow the seeds to cool for about ten minutes and enjoy!
Using the left over pumpkin
Now that your pumpkin is gutted, it’s ready to be carved! Carve the pumpkin, place a lit candle inside and replace the top!