What type of pumpkins have the best seeds for roasting?

You'll want a large pumpkin to yield one cup of fresh seeds for this recipe. I recommend either a carving pumpkin (sometimes called a jack-o-lantern pumpkin) or a pie pumpkin, also called a sugar pumpkin, which are normally used for baking and cooking.

Do you need to boil or soak the seeds first?

Some people boil or soak the seeds to help make the seeds easier to digest and to help get them extra crunchy. I don't boil or soak the seeds for this recipe but I do rinse them in a bowl of water first to help remove the pumpkin flesh from the seeds. In terms of crunchiness, the air fryer takes care of that!

Do you need to let pumpkin seeds air dry before roasting?

Yes. Air drying the seeds is essential to getting them crispy. I usually let them air dry for at least 2 hours.

Why are my roasted pumpkin seeds chewy?

This could be because the seeds still had some flesh stuck to them, or the seeds were not fully air dried before air frying. Wait a few minutes for them to cool in the air fryer basket. If they're still chewy, just air fry them for another few minutes.

Do you need to remove the shells before eating the pumpkin seeds?

No, you don't need to remove the shells. They're edible and actually contain fiber in addition to the fiber in the seed.

Air Fryer Pumpkin Seeds

Description

If you’re carving a pumpkin for Halloween, don’t throw out the seeds! These air fryer pumpkin seeds are quick, easy and perfectly crispy.

Ingredients

1 large pumpkin (enough for 1 cup of fresh pumpkin seeds)
1 teaspoon olive oil
1/2 teaspoon fine sea salt

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Instructions

On a large, stable cutting board, cut the top off the pumpkin or cut it in half.
Scoop the seeds out and place them in a bowl of water. Use your fingers to swoosh the seeds around in the water to remove any pumpkin flesh from the seeds.
Drain the seeds in a colander and rinse with more water to get any remaining pieces of pumpkin flesh off the seeds.
Spread the seeds out on a paper towel lined tray. Ensure all the flesh is removed and let them air dry for at least 2 hours.
Once the seeds are fully dry, add them to a medium-sized bowl along with the oil and salt. Stir until the seeds are well coated.
Spread the seeds out in a thin layer in the air fryer basket and air fry at 350F for 10-12 minutes. (Start checking the seeds after 7-8 minutes). Shake the basket a few times to ensure even roasting.
Remove the basket from the air fryer and let the seeds cool before eating. Store in an airtight container at room temperature.

Notes

Make sure the seeds are free of any pumpkin flesh.
Don’t skip the step of air drying the seeds as this is essential to getting them crunchy.
Air fry the seeds in a thin layer. You want the air to circulate around the seeds in the air fryer so the seeds toast evenly.
Shake the basket a few times or stir the pumpkin seeds around while cooking. This will also ensure they roast evenly.
If the seeds still seem soft or chewy after 12 minutes of air frying, let them cool for a few minutes. They usually get crispier as they cool. If they’re still chewy, just add them back to the air fryer for a few minutes.
Feel free to season the pumpkin seeds with more salt or other seasonings to suit your taste.
Depending on the size and brand of your air fryer, you may need to adjust the temperature and air frying time slightly. (I used a Cosori 5.8 quart basket style air fryer).
Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.