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Oct 30, 2007 03:22 PM

End the pumpkin seed debate!

I'm not talking about the "shells on" or "shells off" debate (for the record, I'm all for shells on) - I'm talking about the low and slow or high and fast one. Some recipes say it's best to cook the seeds at 400 degrees for about 20 minutes, and some say 250 for an hour or more. What has worked best for you?

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  1. One year I accidentally flooded the cookie tray: presto, the seeds all in one even layer! So I just salted them and stuck them in a how oven like that. The water boiled off, the salt stuck to the seeds, no oil was needed.

    1. I use a little water and add butter. Then I let them cook, stirring every half hour or so, for about an hour and a half at 350 or until they're golden brown. I've tried them just toasted at a higher temperature, but I like them better the water/slower way.

      1. I bought a little pumpkin this weekend and made pumpkin seeds in my toaster oven.

        I scoop out the seeds on a paper towel, and then found since it was such a small pumpkin, I could just pull them out and splay them on a foiled tray. Sprinkle [anoint with] salt and pop in at 375 for 10-12 minutes. Perfection!

        Whilst they were in the toaster oven, I googled to see if I had the oven temperature correct. Lo and behold, all these complicated recipes! Rinse and store in the fridge overnight, coat with butter and oil.Bake for an hour! Pumpkin seeds are supposed to be a synchronous event with the carving!

        Okay flavorings, but KISS.

        1. I tried both methods over the week. The high at 400 led to a more overcooked seed (I left it for 20 but should have checked it before) so the flavor was a lot harsher. The low led to a more well roasted seed, cooked well inside and a light nutty flavor from the roasted shell. No fat on either, just pure salt that clung on from some light rinsing.

          1. I just made them this week and used 350 degrees for about 35-40 minutes. I mixed them with some melted butter and kosher salt. Shells stayed on.

            What I found worked great this year was I let the seeds dry overnight after taking them out of the pumpkin. That seemed to make a big difference in getting really crunchy seeds. It meant I had to be more patient but in the end it was worth it, I nearly ate the entire batch in one sitting.