Roasted pumpkin seeds are always a fun and extra benefit we get each year when we carve pumpkins for Halloween. However, I quickly observed that the pumpkin seeds we were getting with the large, hard white shell on them were not the same as the small green pumpkin seeds sold in the stores. Because I am so curious when it comes to plants and our food, I decided to look into it.
What I discovered is that there are a few varieties of pumpkins that are called “hulless” or “naked” pumpkins. These pumpkins grow their seeds without the hard white shell on them. In the 1800s farmers were growing pumpkins for their seeds that were then pressed to extract the oil and used for vegetable oil. In the late 1870’s a variety arose with a gene mutation causing the seeds to have a thin testa, or seed coat. They discovered that these seeds contain a much higher percentage of oil – 40-50%. Today there are several varieties of hulless pumpkins – Cucurbita pepo. These varieties are unfortunately only good for their seeds. But the seeds are a fabulous healthy homemade snack!
The seeds can be eaten raw or roasted and used in several different recipes. They are high in protein fiber, and healthy fats, and contain zinc, magnesium, manganese, iron, copper, and vitamin E.
Of course, I had to give them a try! So I did further research and found seeds available for home gardeners! There are several different varieties including Kakia, Emerald Naked Seed, Naked Bear, Styrian Hulless, Triple Treat, William’s Naked Seeded Pumpkin, and Lady Godiva. I found Lady Godiva seeds available and grew them this last year in our family garden.
The pumpkins themselves are quite beautiful and make lovely additions to autumn and Thanksgiving front door or table decorations. They are what I would consider a medium-sized pumpkin. The pumpkins are a customary orange color with delightful hunter-green striping and speckles.
To get the seeds you gut the pumpkin just as you would any other pumpkin to extract all the seeds. I put them all into a bowl and removed as much of the pumpkin flesh as possible. From two pumpkins I got about two cups of seeds. After extracting all the seeds I rinsed them to clean off any remaining pumpkin pulp and fiber. I then laid them out on a towel and patted them dry with a paper towel. I had the oven preheating to 425 degrees while I prepped the seeds.
Once the seeds were dry I coated them in about a tablespoon of avocado oil and salt. I then spread them evenly on a cookie tray and baked them for about 20 minutes. You know they are done when you hear them start to pop like popcorn!
The end product was fantastic. If I let him, my son would have eaten all of them during snack time. They have a nutty flavor similar to a sunflower seed. Paired with a tad bit of salt they make a delicious and healthy snack for my whole family to enjoy. I will definitely be growing these again!
