Roasted Pumpkin Seeds on the Char-Broil Big Easy

Good bye ho-hum roasted pumpkin seeds. I’ve made them, and made plenty. It’s not that they were bad, but they were never the things dreams were made of. Fear not, because pumpkin seeds roasted on the Char-Broil Big Easy ARE the thing dreams are made of. They are perfectly crunchy, but not over-done. They are tasty, but not over-seasoned. They’re just… great!
If you prefer to flavor your seeds, do so after you’ve roasted them. Do it pretty much immediately after you remove them from your Big Easy. As they cool they won’t ‘take’ the seasoning as well. I felt that these seeds were absolutely perfect with just a little salt!

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Roasted Pumpkin Seeds on the Char-Broil Big Easy
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
To make things easier, you'll need a bunk bed basket.
  • 1 cup pumpkin seeds
  • 2 cups water
  • 1 tablespoon kosher salt (plus a little more for sprinkling)
  • Olive oil
  1. Fire up your Big Easy.
  2. Line your Bunk Bed basket with foil. This will make a nice little 'bowl' for your seeds. Alternatively you can line the bottom of the Big Easy basket with foil but I find the basket to be easier. Plus, you can fit two Bunk Bed baskets in the Big Easy at once.
  3. Clean the pumpkin seeds. Remove all of the pulp then transfer them to a colander and rinse well with water. Drain.
  4. Bring the water to a boil and stir in the salt.
  5. Add the seeds and reduce to a simmer and continue simmering for 10 minutes. Drain well and transfer to a bowl.
  6. Drizzle the seeds with just a few splashes of oil. Don't add much, less is more.
  7. Transfer the seeds to the oil-lined basket and place inside the Big Easy.
  8. Roast for 10-15 minutes. Do not let the seeds get brown, they will burn easily. They will just start turning golden and they are done. You can actually reach in (carefully) and grab one or two for testing as they roast.
  9. Remove and dump the basket into a bowl and sprinkle lightly with more salt.
  10. Let cool slightly then serve.

Kernel Season’s – Cajun (on roasted pumpkin seeds)

I love Kernel Season’s. I have to say, I probably use them more on things other than popcorn than I do on actual popcorn. They’re versatile that way!Cajun Roasted Pumpkin Seeds

It being Halloween, I had to roast up some pumpkin seeds (or pepitas) and toss them with some Kernel Season’s Cajun flavor. Ranch would’ve worked just fine too. And BBQ. But I went with Cajun (that’s really no surprise considering that I put Cajun seasoning in pretty much everything I make).

These came out crunchy, roasted, and all Cajuny!

Cajun Roasted Pumpkin Seeds (Pepitas)
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Start with fresh seeds right out of the pumpkin.
  1. Preheat oven to 400 F.
  2. Place the seeds in a medium bowl. Drizzle with half of the oil. Toss to coat.
  3. Spray a baking sheet with non-stick spray.
  4. Spread seeds out on baking sheet.
  5. Bake until golden, stirring every 5 minutes. Keep an eye on them so you do not burn them.
  6. Remove from oven and return to the bowl. Add remaining oil and the seasoning. Toss to coat. Return to oven and cook, turning once, until dark and crispy.