These Smoky BBQ Pumpkin seeds are the ultimate sweet and savory snack with just the right hint of smokiness. Try and keep your hands out of the jar for more than 2 minutes, I dare you. Totally addictive!
I just posted a recipe on How To Grill Pumpkin and in there I told you to save your pumpkin seeds. Hopefully you listened because you are going to want them for these BBQ Pumpkin Seeds! I have roasted seeds from both pie pumpkins and jack o lantern pumpkins, and I will tell you there is a difference. Pie pumpkin seeds seem to be a little smaller and less fibrous. They are a little easier to chew and a little bit more tender. However, you can totally make this recipe with seeds from your jack o lantern pumpkins too! I would just recommend cooking them a few minutes longer than outlined in the recipe below so they get a little extra crisp.
The hardest part about all of this is scraping out your pumpkins and cleaning the seeds. Rinsing the seeds well in a strainer really helps to separate any leftover pumpkin pulp. After that you are good to go! I like to dry my seeds thoroughly on paper towels before spreading out on a baking sheet covered in parchment paper. I drizzle with some good quality olive or avocado oil and season with my Homemade Sweet Rub. The rub is what gives these pumpkin seeds that smoky BBQ flavor. It’s like all of the flavor notes of really great grilled food in snack form!
Once the seeds are seasoned, I roast them indirectly in my pellet grill at 425 degrees until the edges of the seeds just start to brown and the sugar in the rub begins to caramelize. Watch closely so they don’t burn! These can go from perfectly crisp to burned to a crisp in just a couple of minutes. If you don’t have a pellet grill (or another indirect grill) you can follow the same steps and roast in your oven. As soon as your seeds are done, remove the grill pan and let them cool completely before storing in an airtight container. These will last about a week on your shelf, if you don’t eat them all first!
- 1 cup cleaned and dried pumpkin seeds
- 1 Tablespoon Homemade Sweet Rub http://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
- 1-2 teaspoons olive or avocado oil
Preheat your indirect grill to 425 degrees.
Trim a piece of parchment paper to fit on a large baking sheet. Spread the pumpkin seeds out on the parchment paper in a single layer.
Drizzle the seeds with the oil and season with the Sweet Rub. Spread the seeds around to fully coat with the oil and rub.
Place the baking sheet on the grill grates and cook the seeds for 10-15 minutes, stirring occasionally and checking often. Seeds are done when they are slightly golden on the edges and the rub has begun to caramelize.
Remove the pan from the grill and allow the seeds to cool completely before removing to an airtight bag or jar for storage.