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Pumpkin Seed Snack

When carving up pumpkins, or preparing another type of winter squash, make sure to save the seeds. They make for delicious snacking.


  • Pumpkin Seeds

  • Salt Water Brine: 1/2 tsp. salt to 1 1/2 cups water

1. Rinse the seeds in a colander, swishing with your fingers and removing as much pulp as you are able. Don't worry about getting every last bit.

2. Cover seeds with a salt water solution and soak for 8-24 hours.

3. Drain water from the seeds and pat dry. While they are still damp, season to taste with desired seasoning.

4. Place in dehydrator for 5-6 hours, or until dry and crisp.


The fat in pumpkin seeds is delicate and should be kept at a low temperature. That's why I prefer to dehydrate the seeds as opposed to roasting. These are crispy and delicious!

Seeds from small sugar pumpkins and smaller squash are generally not big enough; they are mostly shell with hardly any seed inside.

If you are unsure how to eat these, it's similar to sunflower seeds with the shell. The seed is inside.

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