Smoked Pumpkin Seeds
Put those pumpkin guts to work! Use the seeds to make these easy, yet awesome smoked pumpkin seeds with my step by step recipe.
It’s that time of year again… I’m not talking about the lattes.
It’s the time of year when candle sales shoot through the roof, mom’s everywhere sigh in frustration at pumpkin patches trying to get perfect photos, and everyone dresses like a lumberjack.
While the plaids abound, so do the pumpkins. Pumpkins mean pumpkin carving. Pumpkin carving means pumpkin seeds.
Pumpkin seeds mean smoked pumpkin seeds, obviously!
This smoked pumpkin seeds recipe is dedicated to plaid and pumpkins.
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Smoked Pumpkin Seeds Tips and Tricks
No. 1 –> Soak the seeds in salted water. I just run a bowl of cool water, a few quick pinches of salt, then soak for a couple of hours before baking. The slightly salty water will help absorb the smoke flavour and also help the seeds get nice and crispy!
No. 2 –> Squeeze the guts. No, really, squeeze the stringy insides once you’ve got them in the bowl and the seeds will just pop right out!
How To Smoke Pumpkin Seeds:
- Cut the roof off the pumpkin, I like to make a large hexagon shaped cut. This helps the lid to sit back on after the kids have carved it!
- Scoop out all the guts. You can use a spoon but I like to get dirty and get my whole hand in there.
- Separate the pumpkin guts from the seeds by squeezing the stringy flesh, the seeds will pop right out of the innards.
- Rinse the pumpkin seeds well, I like to toss them into a fine-mesh sieve, then soak the seeds in cold salted water for 2-3 hours.
- Once the pumpkin seeds are done soaking, remove them from the salted water and dry them with a kitchen towel.
- Dump the pumpkin seeds onto a rimmed baking sheet, drizzle with olive oil and toss them to coat. Sprinkle the seeds with a layer of salt, or smoked salt, if you’ve got it!
- Meanwhile, preheat the pellet grill to 180f.
- When the smoker comes to temperature, place the baking sheet on the smoker and smoke the pumpkin seeds at 180f for 20 minutes.
- After 20 minutes, increase the smoker temperature to 325f and smoke for another 20 minutes, stirring midway through.
- Remove the baking tray from the smoker, and cool the smoked pumpkin seeds on a wire mesh rack until they are completely cool.
- Store the smoked pumpkin seeds in an airtight container at room temperature for up to 4 days, in the fridge for 8, or in the freezer for a few weeks.
How to Store Smoked Pumpkin Seeds:
I might be the queen of mason jars. I talk about them all the time and use them for literally everything. They are the best storage option for soooooo many things. These pumpkin seeds included.
If you plan on eating your seeds within a few days, store them in a mason jar *winks* or another airtight container on the counter for a few days. If you’re looking for longer storage, put your jar or other containers in the fridge for up to a week.
And if you carved hella pumpkins and have more seeds than you know what to do with… pop your storage container in the freezer!
How To Eat Traeger Pumpkin Seeds
Smoked pumpkin seeds are awesome by the handful, but can really be incorporated into your diet in a few ways:
- add to a salad for a nice smokey crunch
- add to trail mix
- add to energy balls or bars
- eaten plain
- in granola
Here are some other great Smoker Recipes you might like:
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📖 Printable Recipe
Smoked Pumpkin Seeds
Ingredients
- ~2 cups pumpkin seeds
- 1 tbsp olive oil
- salt – or smoked salt – to taste
Instructions
- Cut the top off your pumpkin, and remove all the seeds from the interior. Squish the stringy insides of the pumpkins between your hands to separate the pulp from the seeds easily.
- Place the seeds in a fine-mesh sieve and rinse them completely under cool running water.
- Place the rinsed seeds in a bowl with cool salted water to soak for 2-3 hours.
- After you’ve soaked the seeds, start your smoker according to manufacturer’s directions, and set to 180f.
- Drain and dry the pumpkin seeds with a kitchen towel.
- Spread on a baking sheet, drizzle the oil over top, and toss to coat. Ensure the seeds are spread in a single layer after stirring.
- Sprinkle with a bit of salt – or smoked salt for an extra punch!
- Once the seeds are ready and the smoker has finished preheating, place the baking sheet on the smoker, and smoke the pumpkin seeds for 20 minutes.
- After 20 minutes, turn up the heat on your smoker to 325f, and roast the seeds for 20 minutes – stirring once midway through.
- Remove the baking sheet from the smoker and allow the seeds to cool completely on a baking rack before storing them in an airtight jar or bag.
Notes
Storage time:
These pumpkin seeds can be stored at room temperature for up to 4 days in an airtight jar. Transfer to the fridge for storage up to 8 days, and any longer than that and the seeds should be stored in the freezer.Don’t Have A Smoker?
Skip the smoke at 180f part, and skip straight to step 9 and roast these lovely salted pumpkin seeds in your oven at 325f for 20 minutes, stirring once.Recommended Equipment + Ingredients
Nutrition
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