Smoked Pumpkin Seeds
Don't carve pumpkins in vain! Check out this easy, step by step smoked pumpkin seed recipe. It's perfect for using up those often discarded 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.
- 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.