Gas Pains

The Best Roasted Pumpkin Seeds in the World

Posted by Tom Gaertner on Oct. 29, 2014

Backyard Homesteading, Dangerous Kitchen Experiments, Gardening, Kakai Pumpkins, Roasted Pumpkin Seeds

Around Halloween time and the carving of the gourds what to do to put all of those pumpkin seeds to good use.  All hands on deck.  I call family-wide kitchen project.  This is a universally-successful recipe but you need the correct gourd for the best of all results.

I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents.  Followed-on by several decades of jack-o'-lantern carving.  And finally by means of serious pumpkin growing specifically for seeds.  I've grown pumpkins for carving, roasting on the grill or making pie filling. You can get a can of pie filling just about anywhere.  But where can you get a good roasted pumpkin seed?

This year brought the return of the seed-producing pumpkins. A hybrid pumpkin renowned not for its pulp -  but for its seeds.

If you're a fan of roasted pumpkin seeds you absolutely need to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other more pedestrian pumpkins making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden.

Behold the Kakai pumpkin.

A fetching bright orange pumpkin accented by dark green digital camouflage.  A non-GMO, organically-raised gourd of about 3 to 8 pounds.

And chock-full of hull-less green seeds - pure kernel - without the tough shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too.

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that as much kosher salt as you can stand (about a half cup - give or take).  Bring your pot to a boil and then turn-down the heat and simmer uncovered for 30-40 minutes.

Drain your seeds in a colander.

Spread them out on a cookie sheet and bake at 300 degrees - stirring every 15 minutes with a spatula for 30 to 45 minutes.  When they start to snap, crackle and pop your seeds are talking to you.  Pay close attention to them.  They're almost done.

Finished product! 

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.  I made a couple of batches – straight kosher salt and for a special flair a batch sprinkled with Penzeys Cajun Spice prior to roasting.

Serve with an icy-cold brewski during the Packer game and at deer camp.