It’s so easy to bake pumpkin seeds in the oven and add a few ingredients to make them delicious – learn how with this tasty roasted pumpkin seeds recipe!
One of my fondest autumn childhood memories is gathering around the table with the siblings and carving pumpkins with mom.
Besides the fun fact that we each got to create a funky pumpkin design, we always got to roast the pumpkin seeds.
In fact, she had a roasted pumpkin seeds recipe we all loved. Now that I’m a mother, I want to do the same and pass the tradition down. Here’s a simple way to roast pumpkin seeds nice and crispy. This is one of my favorite pumpkin recipes because it makes a great snack!
How to Roast Pumpkin Seeds
- Fresh pumpkin seeds
- 1 teaspoon sea salt
- 1/2 – 1 teaspoon olive oil
- Baking pan
Remove all of the seeds from the pumpkin. Place them in a strainer and under running water, rinse them thoroughly.
This takes a few minutes because you’ll want to remove all of the pumpkin off the seeds. If you do this, they’ll bake better. Use your hand to slosh them around the strainer and pick out the pumpkin.
In a medium saucepan, add the seeds and fill with water to cover them.
Add a pinch of salt. Bring the pot to a medium boil for about 5-10 minutes. Pour the seeds back in the strainer to remove excess water.
Preheat the oven to 325 degrees. Line a baking sheet and spread the seeds onto the pan in a thin layer. Be careful not to overlap them too much. Sprinkle with olive oil and sea salt.
Roast in the oven for about 20 – 25 minutes, turning them once. You’ll hear them rustling as you move them which means they are almost ready. Try not to over brown them. Mine were probably ready in 23 minutes.
Perfection. Boiling the pumpkin seeds really helps crisp them up, giving them a nice crunch. Even my2.5 year old likes them! I sprinkled a bit more sea salt on when they were still hot.
This roasted pumpkin seeds recipe is delicious! It’s going to be fun starting this tradition in my home and show my son something my mother taught me.
Yield: 6 people
Roasted Pumpkin Seeds
It's so easy to bake pumpkin seeds in the oven and add a few ingredients to make them delicious - learn how with this tasty roasted pumpkin seeds recipe!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Ingredients
- 1 1/2 cups pumpkin seeds, (large pumpkin)
- 1 teaspoon sea salt
- 1 teaspoon olive oil
Instructions
- Cut open the top of a pumpkin and remove all of the seeds.
- Place them in a strainer and under running water, rinse them thoroughly. This takes a few minutes because you’ll want to remove all of the pumpkin off the seeds so they’ll bake better. Use your hand to slosh them around the strainer and picking out the pumpkin.
- In a medium saucepan, add the seeds and fill with water to cover them. Add a pinch of salt.
- Bring the pot to a medium boil for about 5-10 minutes. Pour the seeds back in the strainer to remove excess water.
- Preheat the oven to 325 degrees. Line a baking sheet and spread the seeds onto the pan in a thin layer. Be careful not to overlap them too much.
- Sprinkle with olive oil and sea salt.
- Roast in the oven for about 20-25 minutes, turning them once.
- You’ll hear them rustling as you move them which means they are almost ready. Try not to over brown them.
Nutrition Information:
Yield:
6Serving Size:
1 serving
Amount Per Serving:Calories: 95Total Fat: 8gSaturated Fat: 1gSodium: 388mgCarbohydrates: 1gProtein: 4g
If you like this fall recipe, let me know in the comments! I’d also love for you to check out these other recipes:
Bagels • Blondies • Bread • Cheesecake Brownies • Chocolate Bread • Chocolate Chip Cookies • Cranberry Muffins • Cream Cheese Bars • Creme Brulee • Cupcakes • Dessert Dip • Donut Holes • Fat Bombs • Fudge • Icebox Cake • Linzer Cookies • Mini Pies • Monkey Bread • Mousse • Mug Cake • Pancakes • Pecan Bars • Pie Spice • Pudding • Rice Pudding • Smoothie • Soup • Sugar Cookies • Trifle • Whoopie Pies
