Roasted Pumpkin Seeds Recipe

Small white bowl filled with homemade roasted pumpkin seeds

5 from 4 votes

Save the seeds from your pumpkins and try making your own Roasted Pumpkin Seeds. A tasty snack or crunchy garnish on all your favorite soups and salads, learn all there is to know about roasting pumpkin seeds including how to season them!

Prep Time30

Cook Time10

Total Time40

Servings: servings

Calories: 40kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 medium pumpkin
▢ 1 tablespoon olive oil
▢ salt - to season

Instructions

Preheat oven to 400 degrees F with the oven rack set to the top position.
For very large pumpkins (carving pumpkins used to make jack-o-lanterns) cut a circle around the stem with a sharp knife and remove the top. For smaller pumpkins (sugar pumpkins) cut in half from stem to base.
Use a strong spoon or ice cream scoop to scrape the seeds and stringy bits from the inside of the pumpkin.
Transfer the seeds and stringy bits to a colander. Run under cold water to help separate the seeds from the thick pulp and fibers.
Measure the pumpkin seeds then transfer to a small pot. For every half cup of pumpkin seeds add two cups of water and 1 tablespoon of salt. Bring to a simmer and cook for 10 minutes. Remove from heat, drain, and dry the seeds thoroughly using paper towels.
Drizzle a clean baking sheet with olive oil and add the pumpkin seeds. Gently toss to coat the pumpkin seeds with the olive oil and sprinkle with salt. Spread them in a single layer.
Bake for 10-20 minutes, or until lightly toasted and golden brown. Smaller seeds will take less time and larger seeds will take more time.
Allow them to cool before serving. Crack open or eat whole.

Notes

Store leftover seeds in an airtight container for up to 2 weeks.
Pumpkin seeds are naturally gluten-free and vegan.

Nutrition

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