Roasted Pumpkin Seeds
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Roasted Pumpkin Seeds are easily made in your oven and they make for the perfect fall snack idea. Seeding the pumpkin is kind of fun and not hard to do.
You can change up the spices on the seeds if you want to by adding garlic salt or seasoning salt.
Hello Friends!
How is your week going? We have been celebrating birthdays around here and enjoying the cooler weather.
Today’s recipe is an easy one when want to roast your own pumpkin seeds. My mother and I used to roast our own seeds all the time when I was a little girl. I remember enjoying pulling the seeds out from the pulp a little more than I do now, but the recipe is still good.
This is a good way to control the amount of salt of the seeds and there are no added preservatives as opposed to store-bought. You can even use a low-sodium salt if you want.
Pumpkin seeds are a healthy and tasty snack that’s rich in nutrients. Full of magnesium, zinc, and omega-3 fats, pumpkin seeds are heart-healthy snacks that are not only delicious but are easy to roast at home
Once you have your pumpkin, you need to cut off the top for access to the seeds.
While some don’t love the idea of digging the seeds out of an actual pumpkin, you can purchase raw pumpkin seeds at your local grocery store or order them online.
Here are the tools you need to make this recipe:
- Mixing Bowl
- Spoon
- Baking Sheet
- Parchment Paper
- Microwave or stove to melt butter
- Oven
How To Roast Pumpkin Seeds
Once you pull out all the seeds, you need to remove the pumpkin pulp.
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Rinse the seeds in cold water before placing on the sheet.
Then coat them with melted butter.
And season them with salt. You can add pepper too if you wish.
Then you just bake the seeds.
Don’t forget to bookmark this recipe.
Today’s recipe is a wonderful fall snack idea, that is perfect for game day too.
For more great pumpkin recipes ideas, check out:
- Pumpkin Spice Sheet Cake – one of my favorite fall recipes and filled with flavors of fall.
- Pumpkin Spice Cupcakes – A perfect fall dessert!
- Pumpkin Soup – this Pumpkin Pepper soup is easy to make and a nice savory soup. Also very inexpensive to make.
- Pumpkin Mug Cake – so simple and a quick dessert for one or two people.
- Pumpkin Pecan Cookies – These pumpkin cookies are light and fluffy with crunchy pecans.
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
Equipment
- oven
- Baking Sheet
Ingredients
- 3/4 -1 cup raw pumpkin seeds
- 1 1/2 tablespoons butter
- Salt
Instructions
- Preheat oven to 300°F2. Line a baking sheet with parchment paper and set aside
- Place pumpkin seeds in a sieve and rinse under cold water.
- Place pumpkins seeds in a bowl with melted butter and mix to lightly coat them.
- Season them with salt. Toss the seeds with a large spoon to make sure they all get coated with oil and seasonings.
- Optionally, you can also add garlic powder and paprika if you like them spicy.
5. Spread the pumpkins seeds evenly on the parchment paper-lined baking sheet.
6. Roast the pumpkin seeds in the oven for approximately 45 minutes. - Toss the seeds every 5 minutes so that they brown evenly and don't burn.
- Remove from the oven and from the baking sheet and cool on a plate or a clean baking sheet.
- Store roasted pumpkin seeds in an airtight container for up to 2 weeks.
Notes
Nutrition
Roasted Pumpkin Seeds
Equipment
- oven
- Baking Sheet
Ingredients
- 3/4 -1 cup raw pumpkin seeds
- 1 1/2 tablespoons butter
- Salt
Instructions
- Preheat oven to 300°F2. Line a baking sheet with parchment paper and set aside
- Place pumpkin seeds in a sieve and rinse under cold water.
- Place pumpkins seeds in a bowl with melted butter and mix to lightly coat them.
- Season them with salt. Toss the seeds with a large spoon to make sure they all get coated with oil and seasonings.
- Optionally, you can also add garlic powder and paprika if you like them spicy.
5. Spread the pumpkins seeds evenly on the parchment paper-lined baking sheet.
6. Roast the pumpkin seeds in the oven for approximately 45 minutes. - Toss the seeds every 5 minutes so that they brown evenly and don't burn.
- Remove from the oven and from the baking sheet and cool on a plate or a clean baking sheet.
- Store roasted pumpkin seeds in an airtight container for up to 2 weeks.
This was one of my favorite savory baking smells from childhood. I love these! and I love when Cassidy makes roasted almonds too. Maybe I can convince him to do both this weekend!