Last updated 10/15/2020
Portuguese Style Roasted Pumpkin Seeds are freshly baked pumpkin seeds that are coated with a blend of Portuguese spices and then baked. They keep for weeks in an airtight jar, and make a delicious snack!
If there is one snack that I look forward to each Fall, and holiday season, it is roasted pumpkin seeds. However, the recipe I like is nothing like traditional recipes!
If bold flavors of smoke paprika, roasted garlic, and even a little onion are some that you love, then my Portuguese Style Roasted Pumpkin Seeds recipe is for you!
Best pumpkin for seeds
When it comes to roasting pumpkin seeds, our favorite pumpkins to use are Jack-O-Lantern Pumpkins and Sugar Pumpkins. Here in New England these are the most common varieties that you can easily find in stores as early as September 1st.
How to remove seeds from a pumpkin
After the decorating season is over, if your pumpkin is in good condition, it is time to harvest the seeds. Be sure your pumpkin does not have any squishy or moldy parts to it. You do not want to use seeds from a pumpkin that was soaked in bleach to preserve it. Only use clean pumpkins free of paint, chemicals, and rot.
Carefully slice the top of your pumpkin be cutting around the stem 1-2 inches from the center of the stem.
Using a pumpkin scooper or a soup ladle remove all the fleshy inside and seeds from the pumpkin.
Once all flesh and seeds are removed, sort through the flesh to remove the seeds. They will be super wet, gunky, and sticky.
After the flesh is separated consider composting it and any leftover pumpkin pieces.
Using a colander, rinse the seeds thoroughly until they are super clean and not sticky.
Place wet seeds on a kitchen towel and pat dry until no excess moisture remains. We lined this baking sheet with paper towels to absorb the moisture.
Allow seeds to air dry for one hour.
*If you are not ready to roast your seeds, they last for up to 4 days de-pulped, and stored in the fridge in an air-tight container.
How to make Portuguese Pumpkin Seeds
- Freshly minced garlic–this makes all the difference
- Onion Powder
- Wet crushed red pepper
- Kosher salt
Preheat your oven to 350 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
In a large bowl, combine seeds with olive oil and coat all surfaces.
Add in spices and minced garlic and mix thoroughly.
Bake your seeds for a total of 40-50 minutes flipping them over every 15 minutes. Seeds should have a toasty dry look as pictured above.
Do not be alarmed if your garlic looks extra toasty–those are the tastiest pieces. You can discard the garlic pieces that might be overly burnt.
Store your seeds in an air tight container for up to 3 weeks. We have not tried them any longer than that because they FLEW out of the house! They are soo good!!
Portuguese Roasted Pumpkin Seeds
- baking sheet
- Pumpkin scooper
- paper towels
- 2 cups raw pumpkin seeds freshly scooped from a 10 lb+ pumpkin
- 4 cloves garlic pressed
- 3/4 tbsp. onion powder
- 1/2 tbsp. crushed red pepper jarred
- 3/4 tbsp paprika
- 2 tbsps. Portuguese olive oil
- 1/2 tsp kosher salt
- Preheat your oven to 350° Fahrenheit.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine seeds with olive oil and coat all surfaces.
- Add in spices and minced garlic and mix thoroughly.
- Bake your seeds for a total of 40-45 minutes flipping them over at every 15-minute mark.
- Do not be alarmed if your garlic looks extra toasty–those are the tastiest pieces. You can discard the garlic pieces that might be overly burnt.
- Store your seeds in an air tight container for up to 2 weeks. We have not tried them any longer than that because they FLEW out of the house! They are soo good!!