Roasted Pumpkin Seeds

5 from 1 vote

Roasted pumpkin seeds are a healthy snack that’s easy to make. Save the seeds from a fresh pumpkin and learn how to roast pumpkin seeds this weekend.

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Keyword: pumpkin, pumpkin seeds, snack

Servings:

Calories: 161kcal

Preheat the oven to 300 degrees F.
Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Separate the seeds from the stringy pulp by rinsing the seeds in a colander under cold water. Then shake dry. Don't blot with paper towels; the seeds will stick.
Spread the seeds in a single layer on an oiled baking sheet and roast for 30 minutes to dry them out.
Toss the seeds with olive oil, salt and your choice of spices.
Return to the oven and bake until crisp and golden, about 20 more minutes.

When choosing your pumpkin, opt for a larger one, since the seeds will be bigger and better for roasting. The trickiest part about this recipe is separating the strings of pumpkin pulp from the seeds. Use a strong metal spoon to really dig in there so you don’t miss any seeds. Simply rinse the pulp under cold water in a colander and everything will quickly separate.