You can also use your hands or an object from a pumpkin carving kit.
If you’re removing the seeds from a smaller pumpkin, you may not need as large of a bowl.
You can also place the seeds on paper towels, though they may stick.
Instead of blotting the seeds, you can also shake them in the colander to remove excess water. If the seeds are still damp when they go in the oven, they won’t roast well due to the moisture.
Use canola oil, olive oil, or vegetable oil. How much oil or butter you use will depend on how many pumpkin seeds you’re roasting, but it’s best to start with a small amount—you can always add more.
Experiment with the type and amount of seasonings, sprinkling in small amounts before adding more. For a simple yet tasty flavor, just add salt and pepper to your pumpkin seeds. Consider adding seasonings like chili powder, Cajun seasoning, or crab seasoning for a stronger flavor. Season with sugar, cinnamon, and nutmeg for a sweet snack.
If your pumpkin seeds end up layered on top of one another, try baking them in two smaller batches to promote even roasting.
If placing the seeds in the freezer, they should be in an airtight container as well. Write the date on the container so you remember when the seeds were roasted.
