Toasting pumpkin seeds is easy, you can toast them with any of these three methods, read the step-by-step below.
Is pumpkin season and I don’t like to waste anything from a pumpkin.
First I make the pumpkin cheesecake and I saved the seeds to prepare roasted or toasted pumpkin seeds “Pepitas or Pipas”. We call them “semillitas” in México and they’re usually sold outside the soccer stadiums. You can often see a woman (usually an indigenous woman or Marias as they have been known for a long time) with a big basket and a lot of small paper bags with seeds.
I prepared them mainly so that my children know where they come from and how they are made, because they had no idea. They have always eaten them on our trips to Mexico and my mom who loves Semillas share them with them. There they eat them as snacks, with or without a shell.
These seeds only have salt, like the original ones; but you can add any seasoning you prefer, such as chili, salt with garlic, paprika, etc.
Pumpkin seeds contain some ingredients that can help fight osteoporosis, parasites, reduce cholesterol and inflammation caused by arthritis, reduce depression and promote sleep.
Roasted Pumpkin Seeds (Pepitas)
Raw pumpkin seeds
Oil (vegetable, olive or spray)
If you are removing the seeds from the pumpkin, first of all you must wash them, remove all the pumpkin residue and put them to dry, either on napkins or in the sun.
It can take at least half a day for the seedlings to be completely dry.
Already dry follow either of these two procedures:
- If it is in a frying pan or comal:
Add half a teaspoon of oil (or spray), pumpkin seedands and a little salt, move constantly until toasted.
- If it is in the oven:
Heat the oven to 350F or 180C (roast).
Place the pumpkin seeds in a cookie tray, spray with spray oil and add salt.
Put it in the oven for 15 to 20 minutes. You can take them out and move to the middle of the process.
Remove and leave to cool, eat with or without shell.