This roasted pumpkin seeds recipe turns out perfectly every time, using this super-easy method for roasting fresh pumpkin seeds with butter and salt. They’re the perfect fall snack.

How to Clean Pumpkin Seeds

The most laborious part of roasting pumpkin seeds is prepping them. You first have to separate the seeds from the gooey mess inside of the pumpkin. Fortunately, we’ve got a few tricks up our sleeves for making this process as painless as possible:

1. Scoop the seeds. First, use a strong metal spoon to scoop as many of the seeds out of the pumpkin as you can. Be sure not to let the pulp dry before cleaning the seeds.
2. Soak the seeds. Place the mass of seeds and pulp in a large bowl. Run water over them and use your hands to swish the seeds around, removing any noticeable bits of pumpkin. The flesh will separately more easily from the seeds this way. Drain off excess water.
3. Rinse the seeds. Place the clean seeds in a colander and rinse until any remaining flesh is gone.
4. Optional: Boil the seeds. Simmer the clean seeds in salty water for 10 minutes. (See below for why you should do this).
5. Dry the seeds. Drain the boiled/cleaned seeds in a colander and use a towel to dry the seeds as thoroughly as possible to ensure they get nice and crispy when baked.

• 1 ½ cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions