---
title: "Making use of your pumpkin seeds after Halloween"
canonical_url: "https://artefact.ist/artefact/6cca3f9e-d6f3-11f1-8033-ff015ff27c5a/making-use-of-your-pumpkin-seeds-after-halloween"
author: "Paul"
published_at: "2026-10-31T19:16:00+00:00"
modified_at: "2026-11-02T19:27:41.798727+00:00"
type: "nibble"
word_count: 357
tags: ["pumpkin", "food", "halloween", "recipe"]
---

# Making use of your pumpkin seeds after Halloween

Toasting pumpkin seeds in a dry pan with soy sauce, mirin, and sesame creates a crisp, savoury glaze that works equally well as a standalone snack or scattered over steamed rice and miso soup.

This technique works for both raw green pepitas (hulled) and fresh, white shell-on seeds scooped straight from a pumpkin, though fresh seeds benefit from a quick 10-minute parboil first to make the shells brittle rather than chewy.

## **Ingredients**

* 150g pumpkin seeds (raw green pepitas, or cleaned shell-on seeds)
* 1 tbsp light soy sauce (or tamari)
* 1 tsp mirin (or ½ tsp sugar dissolved in ½ tsp water)
* 1 tsp toasted sesame oil
* 1 tbsp white or black sesame seeds
* ½ tsp shichimi togarashi (Japanese seven-spice) or chilli flakes
* 1 sheet roasted nori, finely shredded or crumbled (optional, for serving)
* 1 tsp neutral oil (only if using shell-on seeds)

## **Method**

1. **Prep the seeds (Shell-on only):** If using fresh seeds scooped from a pumpkin, rinse off the stringy pulp, and simmer the seeds in salted water for 10 minutes. Drain thoroughly and pat bone-dry with a clean tea towel.
2.
3. **Dry-toast (or roast):**
4.
5. Toss with 1 tsp olive oil, spread onto a baking tray, and roast at 180°C (160°C fan) for 15–20 minutes until golden and crisp, then transfer to a hot frying pan over medium-low heat.
6. **Glaze in the pan:** Combine the soy sauce, mirin, and toasted sesame oil in a small cup. Reduce the pan heat to low and pour the liquid straight over the hot seeds. It will bubble and hiss immediately; stir continuously for 45–60 seconds until the liquid evaporates and coats the seeds in a sticky, glossy sheen.
7.
8. Remove the pan from the heat and immediately toss through the sesame seeds and shichimi togarashi. Spread the seeds flat onto a piece of baking parchment to cool completely for 10 minutes, they will crisp up as they cool and separate easily. Stir through the shredded nori just before serving, or store in an airtight jar for up to two weeks.