Dehydrated Kakai Pumpkin Seeds
- Cindy
- Jan 9
- 3 min read
Updated: Jan 20
Kakai pumpkin seeds are the reason I grow these pumpkins in the first place. They’re emerald green, naturally hull-less, and wonderfully tender. After one memorable year of scorched seeds in the oven, I switched to dehydrating—and I haven’t looked back. This method gives you crisp, evenly dried seeds with far more forgiveness than roasting.
Why Dehydrate Instead of Roast?
Lower temperatures = no scorched bitterness
Even drying across large batches
Preserves that delicate, nutty Kakai flavor
Easy to season after drying (or lightly before)
Dehydrated Kakai Pumpkin Seeds
Equipment
9-tray Excalibur food dehydrator
Large bowl + colander
Clean kitchen towel or salad spinner
Ingredients
Fresh Kakai pumpkin seeds
Water
Optional: 1–2 teaspoons neutral oil (avocado or olive)
Optional seasonings (see ideas below)
Directions
Scoop & Separate. Remove seeds from the pumpkin. Kakai seeds release easily—no thick hulls to wrestle with.
Rinse Well. Place seeds in a colander and rinse thoroughly, rubbing gently to remove all strings and pulp.
Dry the Surface. Spin in a salad spinner or pat dry with a towel. They don’t need to be bone-dry—just not dripping.
Optional: Light Oil + Salt. Toss seeds with a very small amount of oil and salt only if desired. However, adding oil will reduce storage time. (You can also season after drying.)
Load the Trays. Spread seeds in a single layer on mesh-lined trays. Avoid piling.
Dehydrate
Temperature: 115–125°F
Time: 12–18 hours. Stir once or twice if you think of it, but it’s not critical.
Check for Doneness. Seeds should be fully dry and crisp, not bendy. Let them cool completely—they crisp up more as they cool.
Store. Store in an airtight jar at room temperature for several weeks, or freeze for long-term storage.
Flavoring Ideas (After Drying Works Best)
Savory
Sea salt + smoked paprika
Garlic powder + nutritional yeast
Chili powder + lime zest
Rosemary + cracked black pepper
Sweet
Cinnamon + maple sugar
Pumpkin spice + coconut sugar
Cocoa powder + a whisper of salt
Toss seeds with seasoning while still slightly warm so it sticks.
Oven Drying Alternative
If you don’t have a dehydrator:
Preheat oven to 170°F (or the lowest possible setting).
Spread rinsed, towel-dried seeds on a parchment-lined baking sheet.
Bake with the oven door cracked open (wooden spoon trick).
Stir every 20–30 minutes.
Total time: 2–3 hours, until fully dry and crisp.
This is drying—not roasting. Color should stay green, not golden.
Storage & Oil Notes (Read Before Seasoning)
Dehydrated Kakai pumpkin seeds are naturally rich in healthy fats, which means how you season them affects how long they keep.
For longest storage, dehydrate seeds plain and store them unseasoned. Add oil and flavorings to small batches just before eating.
If you do add oil, use a very light hand—just enough to help seasoning stick. Added oil shortens shelf life by speeding oxidation.
Storage guidelines:
No oil added:
Room temperature: 4–6 weeks
Freezer: 6–12 months
Oil added:
Room temperature: 1–2 weeks
Refrigerator: 1–2 months
Freezer: 3–6 months
Store seeds in airtight jars, away from light and heat. For bulk harvests, freezing preserves flavor best.
Thoughts About Roasting
I have roasted Kakai seeds. Once. Here’s what I learned the hard way:
Lower heat than you think (300°F max)
Shorter time (10–15 minutes total)
Constant attention—stir every 3–4 minutes
Pull early—they keep cooking on the pan
If I were trying again, I’d honestly skip the oven and toast gently on the stovetop instead:
Dry skillet
Medium-low heat
Stir constantly
Remove the second they start popping and smelling nutty
But truly? For Kakai seeds, dehydrating is the calm, reliable path. No drama. No smoke. No regret.
For more garden-grown recipes and ideas for saving the harvest, visit In My Garden at www.inmygarden.blog.
