When I was a little girl, my mom and I used to scoop out the insides of pumpkins for Halloween, carve our pumpkins and roast the seeds to snack on. It was a yearly tradition that I loved. Messy, but delicious!
I would roast them with sweet seasonings for a sweet snack but this year, I wanted to keep the tradition going with my kids using savory seasonings. I think they taste just a little bit better savory (but sweet is so delicious too)!
The girls pulled out all the pumpkin guts (their favorite part), helped me clean the seeds, mixed up all the seasoning and helped me cook them and of course, helped me eat them. To be honest, we ate them all in one sitting and I’m not sad about it. Well, maybe a little – now we have none left!
Until next year…. Happy Halloween!
Savory Air-Fryer Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 teaspoon olive oil or butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Remove all the seeds from the pumpkin. Separate the pulp from the seeds as much as you can.
Then put the seeds in a colander and rinse under running water to separate any remaining pieces of pulp. Lay the seeds out on a paper towel or clean kitchen towel to dry for 30 minutes. Press with paper towels to remove any extra water.
Transfer the dried pumpkin seeds to a bowl. Add oil/butter along with garlic powder, salt, and pepper. Mix well till all the seeds are well coated with the seasonings.
Spread the seeds in the fryer basket evenly. Cook at 375F for 10 minutes. Shake the basket half way through for even roasting. After they are done, take out and check whether they are crisp to your liking. If not, air fry them for additional 3-5 minutes.
Let them cool, adjust the seasoning to your taste and enjoy the snack. Enjoy!