After making a cut around the entire pumpkin, make one final cut through the whole pumpkin. Afterward, rip it open with your hands. Hold the pumpkin steady with your non-dominant hand. However, be very careful to never put it in front of the knife.
If you have one, use an ice cream scoop and drag it along the sides of the pumpkin.
Dip the tough seeds in a bowl of water to wet the flesh and make it easier to tear off.
Remove any excess pumpkin flesh that you find stuck to the seeds. Don’t worry if the seeds feel slimy—this doesn’t mean they aren’t clean!
Be sure to remove any flesh or debris from the pumpkin that was left behind.
If you can’t fit all of the seeds onto a single sheet, spread them across multiple.
Check your drying pumpkin seeds daily and turn them so they dry evenly on both sides. Do not leave your seeds in clumps. They will not dry thoroughly and this might cause mold to develop. Air-drying is the most effective and safest method of drying, but also the most time-consuming.
Discard any seeds with mold and mildew.
Limit your seeds to one dehydrator rack per batch to avoid uneven dehydration.
A dehydrator poses more risk of damaging your seeds than air-drying but is safer than baking.
Discard seeds with mildew or mold before storing your batches.
For increased accuracy, use an oven thermometer to track temperature.
Stir your seeds every 20 to 30 minutes with a spoon to avoid scorching them. If you plan to plant your seeds, be careful not to scorch or burn them, as they will not grow if damaged by the heat. Baking your seeds is the most risky method of drying your seeds as it is more likely to damage them.
If you notice any seeds with mildew or mold, discard them before storing them. Always store dried pumpkin seeds in a cool, dry place. If you like, you can keep them in the refrigerator or freezer until planting season arrives.
