The Best Roasted Pumpkin Seeds in the World

Halloween is just around the corner and with the carving of the gourds all of those seeds can be put to good use as a family-wide kitchen project. 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 serious pumpkin growing solely for their seeds.  

Admittedly, I've grown pumpkins for carving, roasting on the grill or making pie filling.  Yet we all can get a can of inexpensive pie filling just about anywhere - but where can you get a good roasted pumpkin seed?  

A number of years ago I began raising hybrid pumpkins renowned for their pulp and seeds. If you're a fan of roasted pumpkin seeds you have 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 gourds 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. 

This year brought the return of the seed-producing pumpkins. Last year my seed pumpkins germinated, grew to maturity and by all outward appearances looked perfectly normal. However, at harvest time I was surprised to find them full of ordinary, pedestrian, white seeds with the tough outer hull. My pumpkins were the victim of a cross-pollinated batch of seed stock. The entire crop was a loss. The seed company apologized and furnished a credit for my next order and I had to fall-back on a strategic reserve of 2018 seeds in the bunker freezer.

2020 arrived with a successful harvest. Yes, there was drama when birds ate the first sowing of seeds – nevertheless there was success. 

Behold the Kakai pumpkin...

A fetching bright orange gourd with dark green digital camouflage, non-GMO and organically-raised pumpkin of about 5 to 8 pounds. And chock-full of hull-less green seeds.  Pure kernel and without that nagging-tough outer 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 - a heaping cup for this large 8-quart pot so adjust for for scale. 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 350 degrees - stirring every 15 minutes with a spatula for 90 minutes or thereabouts.  Ovens vary so use your eyes and nose as a guide.  A large batch like this had to be roasted in two shifts.

When they begin 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.  You can trust me on that.  

Twelve gourds yielded twelve, one-cup paks of vacuum-sealed seeds.  Freeze to maintain freshness.  

Serve with an icy-cold adult beverage during the Packer game and at deer camp. Jill has pronounced them terrific on vanilla ice cream too.