Read by Michael Flamel

 

As a youth, I found pumpkins amazing—mostly because they were so many things at once. They were decorations, lanterns, snacks, pie filling, and sometimes, even a little scary. Every October, my father, who was a professional chef and a true kitchen alchemist, would bring home a bounty of pumpkins—some from our own backyard garden, others hand-selected from local farm stands or the grocery store.

Some were destined for jack-o’-lantern glory, others for pie, but I always knew at least a few were picked for one sacred purpose: spicy pumpkin seeds. My dad loved experimenting with herbs and spices, and pumpkin seeds became his canvas. He roasted batch after batch, each one a little different. But his favorite always included a generous amount of smoked paprika, giving the seeds a deep, warm, slightly mysterious flavor that filled the house with a scent I still associate with comfort and Fall.

Choosing the Best Pumpkins for Harvesting Seeds

If your goal is to harvest seeds, look for pumpkin varieties known for large, plump seeds, sometimes called “naked-seeded” or “hull-less” pumpkins. These include:

• Styrian pumpkins – A favorite for making pumpkin seed oil, with hull-less seeds perfect for roasting
• Kakai pumpkins – Small, striped, and loaded with hull-less, snackable seeds
• Lady Godiva – Known for seed quality rather than flesh, great for large batches
• Sugar Pie – Not seed-specific, but often yields good, medium-sized seeds and delicious flesh for pies

Choose pumpkins that feel heavy for their size, are firm with no soft spots, and have a dull skin (not shiny)—which indicates ripeness.

Dad’s Favorite Spicy Pumpkin Seeds

(Smoky Paprika Edition)

Ingredients:

• 1 ½ cups fresh pumpkin seeds (rinsed and patted dry)
• 1 tablespoon olive oil (or melted butter)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper (optional for extra heat)
• ¼ teaspoon black pepper
• A dash of cinnamon (optional, for warmth)

Instructions:

1. Clean the seeds: After scooping them from the pumpkin, separate from the pulp, rinse in a colander, and pat dry thoroughly. (Drying helps them crisp up!)
2. Preheat oven to 300°F (150°C).
3. Toss seeds in a bowl with oil, spices, and salt until evenly coated.
4. Spread seeds in a single layer on a parchment-lined baking sheet.
5. Roast for 30–40 minutes, stirring halfway through, until golden and crisp.
6. Cool completely before storing in an airtight container.

Storage Tip: Store in a sealed glass jar or metal tin in a cool, dry pantry for up to 2 months. For longer storage, freeze for up to 6 months.

Ways to Enjoy Spicy Pumpkin Seeds

Sure, you can snack on them by the handful (and we do!), but here are a few creative ways to use them:

• Toss into salads for crunch and flavor—especially arugula or kale with a maple vinaigrette.
• Sprinkle on roasted vegetables or sweet potatoes before serving.
• Add to grain bowls with quinoa, lentils, or farro for protein and spice.
• Top creamy soups, like butternut squash or tomato, with a handful for contrast.
• Mix into granola with dried cranberries and oats for a savory-sweet twist.
• Grind into a coarse powder to coat chicken or tofu before baking.

A Final Invitation from Your Intrepid Gardening Reporter

I invite you, dear reader, to share your favorite pumpkin-seed stories—from childhood carving parties to your current spice blend experiments. What’s your favorite pumpkin variety to grow or buy? What secret ingredients make your roasted seeds irresistible?

And if this story has whetted your appetite for growing your own pumpkin patch, be sure to check out our complete gardening guide on growing pumpkins. It’s packed with tips on choosing varieties, cultivating your crop, and using every part of the harvest—seeds, flesh, and even the vines.

Here’s to pumpkins—our round, radiant, ridiculously versatile friends of Fall. ❖