Truffle Pumpkin Seeds

Stop! Hold it right there!

Have you carved your pumpkin yet? No? Well, you’ve come to the right place.

No, I cannot in any way help you with the carving of that pumpkin.. my general lack of patience causes me to completely suck at carving. However, I work grown-up gourmet magic with those slimy little seeds in the oven!

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Why You’ll Love This Recipe

Is there anything that truly screams “Autumn!” more than a pan of freshly roasted pumpkin seeds coming out of the oven? This is a go-to tradition for so many pumpkin-carvers, but often we throw those slick babies in the oven half-heartedly, sprinkling them with salt and checking on the pan every so often to make sure they haven’t burned.
This year, I decided to roast a small batch after I carved a pumpkin “puking” guacamole for a kids’ party. I used a small pie pumpkin, so my batch is pretty little, but the technique was spot on and the flavor? Major upgrade.

My Secret Ingredient

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I used white truffle oil for an earthy, aromatic element to the nutty, fibrous seeds. You only need a few drops–I used about 4–for enough of a heady taste. You could easily serve these at a Halloween party after carving up your jack-o-lanterns, or just hoard them as a savory, healthy snack during the day.

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Truffle Pumpkin Seeds

Prep:5 minutes

Cook:40 minutes

Total:45 minutes

This classic Halloween-time treat grows up with the addition of earthy, aromatic white truffle oil.

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3 people

Ingredients

• ▢ 1 cup Fresh pumpkin seeds , separate from membranes, rinsed, and dried
• ▢ 2 teaspoons butter
• ▢ 1 pinch generous salt
• ▢ 1 pinch freshly ground pepper
• ▢ 6-8 drops white truffle oil

Instructions 

• Preheat oven to 300º F. Melt butter and toss with pumpkin seeds in a bowl. Add a generous pinch of kosher salt and freshly ground black pepper. Spread out on a baking sheet lined with foil (for easy cleanup).
• Roast pumpkin seeds about 40 minutes, moving/flipping with a spatula once. Remove from the oven and use foil to lift the seeds and place into a bowl. Add a few drops of truffle oil (4-8 will do the trick) and toss. Start with a lesser amount and gradually add more to get the right taste. Serve immediately.

Notes

If not serving right away, wait to toss with truffle oil until serving.

Nutrition Information

Serving: 3g, Calories: 161kcal, Carbohydrates: 2g, Protein: 6g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 38mg, Potassium: 173mg, Fiber: 1g, Sugar: 1g, Vitamin A: 83IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 2mg, Net Carbs: 1g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik