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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

By Traeger Kitchen

Don’t throw those pumpkin seeds out after you carve your pumpkins. Toss them in some oil and salt and let your Traeger create a fun and healthy wood fired snack.

Prep Time

14 Min

Cook Time

40 Min

Pellets

Hickory

Ingredients

This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Whole pumpkin, seeds removed and reserved
As Needed olive oil or vegetable oil
To Taste kosher or sea salt
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 Whole pumpkin, seeds removed and reserved
As Needed olive oil or vegetable oil
To Taste kosher or sea salt

Steps

  • 1

    As soon as possible after removing the seeds from the pumpkin, rinse pumpkin seeds under cold water in a colander and pick out the pulp and strings.

  • 2

    Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  • 3

    Place the baking sheet with the seeds on the grill grate, close the lid, and smoke for 20 minutes.

    180 ˚F / 82 ˚C

    00:20

    Super Smoke

  • 4

    Sprinkle your seeds generously with salt and turn the temperature on your grill up to 325℉. Roast the seeds until toasted, about 20 minutes. Check and stir seeds after the first 10 minutes.

    325 ˚F / 163 ˚C

    00:20

  • 5

    Seeds will be brown because they were smoked before being roasted. Enjoy!

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