How To Hull (Shell) Pumpkin Seeds (Pepitas)

Ingredients

Pumpkin Seeds:

Instructions

  1. Preheat oven to 250°.
  2. Spread the seeds in a single layer on a baking sheet.
  3. Bake for 10 to 15 minutes.
  4. Remove from oven and allow to cool completely.
  5. Spread the seeds out in a single layer on top of a sheet of wax paper.
  6. Lay a second sheet of wax paper on top of the seeds.
  7. Beat the hulls lightly with a wood mallet or a meat tenderizer. NOTE: Hit the hulls just hard enough to crack them but not so hard you crush the seeds.
  8. Fill a bowl with water.
  9. Place the seeds in the water and stir with a spoon.
  10. The cracked hulls will float to the top while the seeds sink to the bottom of the bowl.
  11. Skim the hulls from the top of the water with a slotted spoon or mesh strainer.
  12. Pour the seeds into a colander to drain off the water.
  13. Pick out any remaining hulls.
  14. Spread seeds out on a flour sack towel.
  15. Use the towel to pat the seeds dry.
  16. Seeds can be eaten raw or roasted. Click here for How To Roast Hulled Pumpkin Seeds.

Comments

Click here for How To Roast Hulled Pumpkin Seeds.

Raw hulled pumpkin seeds can be stored in an air tight container for 1 to 2 weeks at room temperature or 1 to 3 months in the refrigerator. Seeds can also be stored in an airtight container in the freezer for up to 6 months.

Pumpkin seeds can also be roasted in their hulls (shells) and eaten. The shells provide fiber but can for some the dry fiberous texture can be too much of a mouthful!

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