How to Make Pumpkin Seeds Using a Dehydrator

Written by athena hessong Google
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How to Make Pumpkin Seeds Using a Dehydrator
Dry pumpkin seeds instead of roasting them for a crunchy snack. (pumpkin seeds image by Yekaterina Choupova from

Use the leftover seeds from carving a Halloween jack-o'-lantern or making a pumpkin pie. Dry the seeds for a healthy, fibre-filled snack alternative to roasted seeds. A food dehydrator facilitates the drying process by creating a controlled environment around the seeds. Salting the seeds before drying is optional, but it seasons the seeds from the inside rather than coating them after drying.

Skill level:

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Things you need

  • Pumpkin
  • Knife
  • Large spoon
  • Colander
  • Paper towels
  • Saucepan (optional)
  • Salt (optional)

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  1. 1

    Cut off the top of a pumpkin with a heavy knife.

  2. 2

    Scoop out the seed cavity with a large spoon and transfer to a colander.

  3. 3

    Rinse the seeds under cold running water to separate the strings from the seeds.

  4. 4

    Pat the raw pumpkin seeds dry on paper towels. Optionally, salt the pumpkin seeds before drying. Bring to a boil a saucepan half full of water with salt to taste. Add the pumpkin seeds and boil for 30 minutes. Drain and pat dry the seeds.

  5. 5

    Arrange the pumpkin seeds on the drying racks of a food dehydrator in a single layer.

  6. 6

    Dry the pumpkin seeds at 35 degrees C on your dehydrator for six to eight hours or until crisp.

  7. 7

    Store the dried pumpkin seeds in an airtight container in the freezer or pantry.

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