Smoky Pumpkin Seeds

Saving the seeds from pumpkins that we carve for jack o lanterns has always been a tradition in my home growing up and as an adult.

It usually looks like this: scoop the guts, separate seeds, spread on a baking sheet, salt and dry.

BUT over the years as we really started focusing on our diet, we learned that seeds need soaked for most of us to actually be able to enjoy them.

This helps to break down the phytic acid which can inhibit digestive enzymes.

Being on a mission to heal my gut, I knew that this was a step I couldn’t skip.

I also wanted more than just roasted and salted seeds so I added a little bit of our spices that I called the smoky duo…

Smoky Pumpkin Seeds


  • Pumpkin seeds (you do not need to remove the hull)

  • Salt

  • Water

  • Paprika

  • Turmeric

To make:

  1. Rinse the seeds and try to remove as much pumpkin pulp as possible (its not going to hurt you though).

  2. Create a brine of 1-2 T salt to 1 quart water. Depending on how many seeds you have will change how much water you need. Cover the seeds with brine.

  3. Let seeds sit for 7 hours in brine.

  4. Drain. Sprinkle a small amount of salt, paprika, and turmeric on the still wet seeds. Shake. Repeat 2-3 more times.

  5. Spread out seeds on dehydrator tray or baking sheet. Dehydrate for 12 hours at 150-160 degrees Fahrenheit.

  6. Store in airtight container.