Roasting Italian style pumpkin seeds is a fantastic way to celebrate fall flavors. This simple recipe turns fresh seeds into a snack that’s both crunchy and satisfying, perfect for cozy evenings or festive gatherings.
This recipe simplifies roasting pumpkin seeds, addressing flavor, freshness, and preparation challenges while highlighting health benefits and serving versatility.
Sometimes, cleaning pumpkin seeds can feel like a chore, trust me, I’ve been there! But once I figured out the best method, I found that taking on this task was actually rewarding. Plus, these roasted seeds are a wonderful way to enjoy healthier snacks without all the fuss.
This recipe is well-tested and will give you great results every time. You’ll have warm, seasoned pumpkin seeds ready to munch on in about 40 minutes. If you want another tasty snack, try my Pumpkin Cream Cold Brew for a delicious fall treat!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it does not include any wheat, barley, or rye-based ingredients in its preparation.
- The recipe contains parmesan cheese, so it is unsuitable for dairy-free and vegan diets.
- The recipe is vegetarian since it includes no meat, while using parmesan cheese as a dairy product.
- This recipe works for low-carb and keto diets due to the low carbohydrate content of pumpkin seeds and olive oil.
- The recipe is nut-free, containing no tree nuts or peanuts among its specified ingredients.
Why You Will Love This Recipe
- Nutty Crunchiness Enjoy the satisfying crunch of Italian style pumpkin seeds, freshly roasted to golden perfection. The simple roasting process allows their natural nuttiness to shine through, making them a delightful snack.
- Seasoned to Perfection With ingredients like Italian seasoning and garlic powder, these seeds burst with flavors that remind you of classic Italian dishes. Adding just a touch of paprika and cayenne gives an extra kick, making each bite exciting.
- Great for Autumn Gatherings As the weather cools, roasting pumpkin seeds brings the essence of fall into your kitchen. It’s a fun way to engage with the season while creating a tasty treat that connects with cherished memories.
- Simple and Quick Preparation This recipe comes together in no time. With just 40 minutes total prep and cook time, you can easily whip these up as a light snack, topping for salads, or a unique addition to trail mix.
How to Make Italian Style Pumpkin Seeds
- Prep Time: 20 minutes
- Cool Time: None
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Roasting
- Cuisine: Italian
- Diet: Gluten Free
Description
Delicious Italian style roasted pumpkin seeds, perfect for a crunchy snack or topping.
Ingredients
- Seeds from 1 whole fresh pumpkin, fresh, raw
- Olive oil, enough to coat seeds (quantity as needed)
- 1 tablespoon (7g) Italian seasoning, dried
- 1 teaspoon (3g) granulated garlic powder
- 1 teaspoon (2g) paprika
- Sea salt or kosher salt, to taste
- White pepper or black pepper, to taste
- Dash of cayenne pepper (optional)
Instructions
- Step 1: Scoop Pumpkin Seeds
- Step 2: Clean the Seeds
- Step 3: Boil the Seeds
- Step 4: Preheat the Oven
- Step 5: Drain and Season
- Step 6: Spread on Baking Sheet
- Step 7: Roast Until Golden
- Step 8: Cool and Store
Notes
- Room Temperature: Store roasted pumpkin seeds in an airtight container at room temperature for up to 5 days, away from direct sunlight.
- Refrigeration: For longer freshness, store seeds in an airtight container in the refrigerator for up to 2 weeks. Refrigeration slows rancidity and preserves flavor and texture.
- Freezing: Wrap seeds tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before eating.
- If seeds are under-seasoned, taste after 10 minutes of baking and add salt or seasoning as preferred, then continue roasting.
- Stir seeds halfway through baking (approximately 10 minutes in) to ensure even roasting and browning.
- If seeds taste tough after roasting, soak them in water for at least 30 minutes before roasting to improve crunchiness and texture.
- To avoid burnt seeds, closely monitor the seeds during the last 5 minutes of roasting, checking every 2 minutes.
- To prevent sticking, lightly coat the baking sheet with olive oil before spreading the seeds.
- Serve as a crunchy snack alongside sliced vegetables or fresh garden salad.
- Pair with roasted beet salad or creamy avocado dip for added texture.
- Add to pasta dishes like spaghetti aglio e olio for an Italian twist.
- Incorporate into homemade granola or sprinkle over quinoa bowls for extra crunch.
- Enhance flavor with a drizzle of balsamic reduction or a squeeze of lemon juice.
- Optionally, sprinkle with freshly grated Parmesan cheese for richness after roasting.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source
Ingredient Notes
- Pumpkin seeds: Choose fresh, raw pumpkin seeds rather than pre-roasted varieties for better flavor absorption. They’ll take on all the seasoning beautifully during roasting.
- Olive oil: Use high-quality extra virgin olive oil to enhance richness. It helps the flavors stick and gives your seeds a nice crunch.
- Garlic powder: Opt for a fine garlic powder for even distribution. It adds a savory punch that elevates the overall flavor profile of the seeds.
- Italian herbs: Dried Italian seasoning works best. It introduces a blend of flavors, including oregano and basil, that evoke classic Italian taste.
- Black pepper: Freshly cracked black pepper is more aromatic and flavorful than pre-ground. It adds a nice kick and depth to the spice mix.
- Parmesan cheese: Use freshly grated Parmesan for the best flavor and texture. The melt during roasting creates umami goodness that really ties everything together.
- Pumpkin seeds: Choose fresh, raw pumpkin seeds rather than pre-roasted varieties for better flavor absorption. They’ll take on all the seasoning beautifully during roasting.
- Olive oil: Use high-quality extra virgin olive oil to enhance richness. It helps the flavors stick and gives your seeds a nice crunch.
- Garlic powder: Opt for a fine garlic powder for even distribution. It adds a savory punch that elevates the overall flavor profile of the seeds.
- Italian herbs: Dried Italian seasoning works best. It introduces a blend of flavors, including oregano and basil, that evoke classic Italian taste.
- Black pepper: Freshly cracked black pepper is more aromatic and flavorful than pre-ground. It adds a nice kick and depth to the spice mix.
- Parmesan cheese: Use freshly grated Parmesan for the best flavor and texture. The melt during roasting creates umami goodness that really ties everything together.
Recipe Tips
- If pumpkin seeds are under-seasoned, taste after 10 minutes of baking and add salt or seasonings to your preference for better flavor.
- When seeds don’t brown evenly, stir them halfway through baking, about 10 minutes in, to promote even roasting and color.
- If seeds are too tough, soak them in water for at least 30 minutes before roasting; this makes them crunchier and easier to eat.
- For burnt seeds, check them every 2 minutes during the last 5 minutes of baking to prevent overcooking and maintain a golden brown color.
- If seeds stick to the baking sheet, coat it lightly with olive oil before adding the seeds to help them release easily during roasting.
Serving Suggestions
Serve Italian style pumpkin seeds as a crunchy snack alongside sliced vegetables or a fresh garden salad. They complement roasted beet salad or creamy avocado dip well.
Add to pasta dishes, like a simple spaghetti aglio e olio, for an unexpected twist. Incorporate into homemade granola or sprinkle over a quinoa bowl for added texture.
Top with a drizzle of balsamic reduction or squeeze of lemon juice for bright flavor. You can also pair with a sprinkle of grated parmesan for richness.
Recipe variations
- You can use raw or pre-shelled pumpkin seeds for Italian style pumpkin seeds. Add 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, and salt to coat. Either olive oil or avocado oil works well. Double the ingredient amounts when roasting 1 cup of seeds.
- Add 1 teaspoon paprika and a dash of cayenne pepper to create a spicy Italian style pumpkin seeds version. Either cayenne or white pepper can enhance heat. For 2 cups of seeds, increase paprika and seasoning accordingly.
- You can use fresh herbs like rosemary or basil alongside 1 tablespoon Italian seasoning for more aromatic Italian style pumpkin seeds. Either fresh or dried herbs are suitable. Scale herbs by doubling for 1.5 cups of seeds.
- Either use sea salt or kosher salt to taste when preparing Italian style pumpkin seeds. Add 1 teaspoon black pepper for mild spice. If using 3 cups of seeds, multiply seasoning quantities proportionally. This recipe pairs well with Garlic Parmesan Pumpkin Seeds.
Save This Recipe!
How to Store?
To keep your Italian style pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store Italian style pumpkin seeds in an airtight container at room temperature up to 5 days. Keep away from direct sunlight.
Refrigeration: Place seeds in an airtight container in the refrigerator for up to 2 weeks. This slows rancidity and preserves flavor and texture.
Freezing: Wrap seeds tightly in plastic wrap or aluminum foil, then store in a freezer bag for up to 3 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Italian Style Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
