Use your hands, or a spoon if you’d prefer, to scoop out the insides of the pumpkin. In addition to scooping out seeds, you’ll find some orange pulp. You will have to wash this off the seeds later. Collect the seeds and pulp in a bowl.
It’s okay to leave some pulp on the seeds, as some of it can be stubborn to get off. However, you should make sure to get most of the pulp off of the seeds, especially if you plan to roast the pumpkins later. Excess pulp could burn in the oven. [1] X Research source
Try to spread the seeds out evenly, so there’s little overlap between seeds. Take a rolling pin. Gently roll the pin over the seeds, using enough force to produce light cracks in the shell. Do not use too much force here. You do not want to damage the soft seeds within. Just roll hard enough to lightly fracture the surface of the shells.
Keep an eye on the seeds as they boil and remove the seeds from the heat once most of the shells have shed. You’ll notice the shells have slipped off of the seeds and are floating in the water or congregated at the bottom of the pan. This process generally takes around 5 minutes, but it may take slightly more or less depending on how many seeds you’re boiling. Less seeds may be ready in a couple of minutes, while more seeds may take closer to 10 minutes for the shells to shed.
You can set the seeds over tray or countertop covered in paper towel to absorb the water. If there are any small bits of shell left on the seeds, you can pick these bits off using your fingers once the seeds are dry to the touch. Make sure to wash your hands first.
Be sure to get most of the pulp off, especially if you’re cooking the seeds in the oven. You do not want them to burn. Set the seeds out on an open surface and pat them dry with a paper towel. If they’re still slightly wet, you may have to wait a bit before you begin shelling them. You can roast the seeds before shelling them if you prefer them cooked.
To fold, hold one half of the seed between your thumb and index finger. Grasp the other end of the seed using your thumb and index finger with your other hand. Fold the seed in half. Keep folding until the shell cracks slightly. This should not take too much effort, and pumpkin shells are not particularly rough.
If there are any small bits of shell remaining, consider running the seed under water to remove.
Most people can eat pumpkin seeds without a problem, especially if the shells are fully removed. However, if there are small traces of shells remaining on the seeds, you may get a slight stomach ache. If you’re serving pumpkin seeds to kids, it’s a good idea to be extra cautious about removing the shell to prevent choking.
Allow the oil to heat for a few minutes and then throw in your seeds. Cook the seeds over the oil until they begin to make a popping noise. From here, add about a tablespoon of table sugar. Continue frying until the seeds pop again. Remove the seeds from the heat, let them cool, and enjoy.
If you like your seeds plain, you can put them in the oven as is. Some people prefer to sprinkle them with curry powder, chipotle flakes, or cayenne pepper. Clove, cinnamon, or nutmeg can be used for sweet pumpkin seeds. Bake the seeds for about 20 minutes, or until they’re golden brown.
