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Pumpkin seeds laid out on a kitchen island in a swirl pattern with 3 dots of pureed pumpkin.

Delicious Soaked & Dehydrated Pumpkin Seeds

If you've been disappointed with dense, chewy pumpkin seeds in the past, then you're going to LOVE this recipe! Soaking is an often-skipped step, but it's essential for developing that crunchy flavor while also making them more digestible!
5 from 2 votes
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Prep Time 1 day
Cook Time 18 hours
Total Time 1 day 18 hours
Course Appetizer, Side Dish, Snack
Cuisine American
Calories 84 kcal

Equipment

Ingredients
  

  • Fresh pumpkin seeds
  • Oil of your choice Cold-pressed coconut oil (melted), extra virgin olive oil, cold-pressed avocado oil, etc. 
  • Sea salt I like Redmond's Real Salt
  • Spices of your choice Harvest blend: cinnamon, cloves, nutmeg, maple syrup, etc.

    Savory blend: garlic, smoked paprika, cumin, chili powder, cayenne, etc.

Instructions
 

  • Harvest your pumpkin (or buy one from a local farmer’s market or CSA)
  • Cut open the pumpkin and pull out all of the seeds using your hands. Separate the seeds from the fibrous pulp using your fingers.
  • Place the seeds in a colander and rinse well under cool running water until no longer slimy.
  • Mix up a salt water brine of 1 Tbsp of salt per 4 cups of water. Place the clean pumpkin seeds in a glass bowl and cover with the salt water brine. Allow to soak for 12-24 hours, stirring occasionally.
  • After soaking, drain in a colander (don’t rinse!). Spread the seeds out evenly on a tea towel laid on your counter to air dry for an hour or two. This step makes sure that your pumpkin seeds end up nice and crispy.
  • Return the pumpkin seeds to a bowl and toss with the oil of your choice until fully coated. If using coconut oil, gently melt it first in a small pot. I prefer to use olive oil due to its extensive health benefits when used for low heat cooking.
  • Then, mix in your seasonings. I never measure and providing measurements isn’t all that helpful anyway because every pumpkin has a different number of seeds. Just eyeball it!
  • Spread seasoned pumpkin seeds in a single layer on the dehydrator trays. Set your dehydrator at 115 degrees and let it run for 12-24 hours, checking occasionally. 18 hours is about perfect for me.
  • Let cool completely, then store the dehydrated pumpkin seeds in a clean, airtight container placed in a cool, dark location for up to 3 months.

Nutrition

Serving: 0.25cupCalories: 84kcalCarbohydrates: 8.5gProtein: 3gFat: 4.6gSaturated Fat: 0.6gSodium: 400mgPotassium: 147mgFiber: 3gVitamin A: 10IUCalcium: 9mgIron: 0.5mg
Keyword dehydrated, dehydration, dehydrator, pumpkin seed, roasted seeds, winter squash
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