Prep Time: 5 Min
– ~2 cups pumpkin seeds – 1 tbsp olive oil – salt - or smoked salt - to taste
Cook Time: 40 Min
OPEN THE PUMPKIN. Cut the top off the pumpkin and scrape out all of the seeds and membrane.
SQUEEZE THE GUTS. No, really, squeeze the pumpkin guts and the seeds will just pop out of the membrane!
Rinse the seeds well under cold running water to remove any remaining pumpkin flesh.
Soak your pumpkin seeds in cool, salted water for 2-3 hours.
Dry the pumpkin seeds with a clean kitchen towel, then transfer them to a baking sheet. Drizzle with olive oil, and toss to coat.
Sprinkle seeds with a bit of salt if desired.
Smoke the pumpkin seeds on your smoke setting (or 180f) for 20 minutes.
Increase the temperature of the smoker to 325f and roast the pumpkin seeds for another 20 minutes, stirring once midway through. Remove and cool before enjoying or storing!