Roasted Pumpkin Seeds

Don't waste all those yummy seeds from carving a jack o' lantern! You can roast pumpkin seeds for a crunchy snack with a nutty flavor you can't get enough of! The best part is not only is this recipe easy, but it's a healthy snack too!

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Why You'll Love This Recipe
Ingredient Notes
How to Make
FAQs and Expert Tips
More Pumpkin Recipes
Roasted Pumpkin Seeds Recipe

Why You'll Love This Recipe

Great way to use the seeds from carving pumpkins!
A quick, easy, and even healthy snack!
These are fun for kids to help make, too!

Ingredient Notes

Pumpkin Seeds - This recipe uses raw pumpkin seeds freshly scraped out of a fresh pumpkin.
Pumpkin - Whether you use a large pumpkin for carving or a sugar pumpkin doesn't matter when making this tasty snack!
Butter - You can do half butter, half olive oil if you prefer.
Seasonings - Can you change up the seasonings? Absolutely!!! Feel free to omit the Worcestershire sauce and sprinkle your favorite seasoning blend over the top of the seeds instead. You can even use cinnamon sugar for sweet crispy pumpkin seeds.

A pumpkin, worchestershire sauce, butter, salt and garlic salt — Simple ingredients for this easy roasted pumpkin seeds recipe!

How to Make

Clean the outside of the pumpkin you will be using before removing the top and scraping out the insides, aka pumpkin guts.
Use your fingers to remove as much of the pumpkin guts as you can and place them in a measuring cup. You'll need about cups of seeds.
Toss the seeds in the bottom of a pot. No need to clean the seeds first. You just need most of the pumpkin goo off them.
Pour 4 cups of water over the seeds.
Add ½ Tbs salt and stir the contents of the pot together.
Place the pot on the stovetop over medium-high heat.
Bring to a boil and boil the pumpkin seeds in salt water for 10 minutes.

Remove pumpkin seeds from the pumpkin and boil in salted water. — Remove as much of the slimy pumpkin flesh from the seeds as you can.

Preheat the oven to 300 degrees.
Line a cookie sheet with aluminum boil or parchment paper.
Drain the seeds and place them in a small bowl.
Melt the butter carefully in the microwave.
Whisk in the ½ teaspoon salt, garlic salt, and Worcestershire sauce.
Pour the butter mixture over the pumpkin seeds and stir to coat all the seeds.
Dump the pumpkin seeds onto the prepared baking sheet and spread them out into a single layer.
Bake at 300 for 45-60 minutes.
The pumpkin seeds should be golden brown and crunchy!
This delicious snack can be served warm or cooled!
Store cooled roasted seeds in an airtight container.

Coat the seeds in butter and seasonings before roasting!

FAQs and Expert Tips

Why do I need to boil the pumpkin seeds in salted water first?

Boiling the seeds first allows them to dry out better when roasted. The salt adds flavor.

More Pumpkin Recipes

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Roasted Pumpkin Seeds Recipe

Mindee

Don't waste all those yummy seeds from carving a jack o' lantern! You can roast pumpkin seeds for a crunchy snack you can't get enough of! The best part is not only is this recipe easy, but it's a healthy snack too!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Snack

Cuisine American

Servings serving

Calories 430 kcal

Ingredients

4 Cups Water
½ Tbs. Salt
2 Cups Pumpkin Seeds unwashed
2 Tbs Butter melted
½ teaspoon Salt
¼ teaspoon Garlic Powder
1 teaspoon Worcestershire Sauce

Instructions

Clean the outside of the pumpkin you will be using before removing the top and scraping out the insides, aka pumpkin guts.
Use your fingers to remove as much of the pumpkin guts as you can and place them in a measuring cup. You'll need about cups of seeds.
Toss the seeds in the bottom of a pot. No need to clean the seeds first. You just need most of the pumpkin goo off them.
Pour 4 cups of water over the seeds.
Add ½ Tbs salt and stir the contents of the pot together.
Place the pot on the stovetop over medium-high heat.
Bring to a boil and boil the pumpkin seeds in salt water for 10 minutes.
Preheat the oven to 300 degrees.
Line a cookie sheet with aluminum boil or parchment paper.
Drain the seeds and place them in a small bowl.
Melt the butter carefully in the microwave.
Whisk in the ½ teaspoon salt, garlic salt, and Worcestershire sauce.
Pour the butter mixture over the pumpkin seeds and stir to coat all the seeds.
Dump the pumpkin seeds onto the prepared baking sheet and spread them out into a single layer.
Bake at 300 for 45-60 minutes.
The pumpkin seeds should be golden brown and crunchy!
This delicious snack can be served warm or cooled!
Store cooled roasted seeds in an airtight container.

Notes

For varied flavors, omit the garlic powder, salt, and Worchestershire sauce. Use any seasoning blend or even spice blend of your choice.
Nutritional Disclaimer

Nutrition

Calories: 430kcalCarbohydrates: 20gProtein: 23gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 7mgSodium: 521mgPotassium: 625mgFiber: 4gSugar: 8gVitamin A: 20IUVitamin C: 2mgCalcium: 86mgIron: 6mg

Keyword how to bake pumpkin seeds, how to roast pumpkin seeds, pumpkin seeds, roasted pumpkin seeds, what to do with pumpkin seeds

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