Roasting Pumpkin Seeds Recipe

Don’t waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds. It is so much fun.

How To Make Roasting Pumpkin Seeds

  • 1 qt water
  • 2 tbsp salt
  • 2 cups pumpkin seeds
  • 1 tbsp vegetable oil or melted unsalted butter
  1. Preheat your oven to 250°F.

  2. Pick through the pumpkin seeds and remove any cut seeds. Make sure to also remove as much of the stringy fibers as possible.

  3. Mix the salt and water and bring the mixture to a boil. Add in the seeds and continue boiling for 10 minutes. 

  4. Drain the saltwater and spread the pumpkin seeds on a kitchen towel or paper towel to dry. 

  5. Place the seeds in a bowl and toss them with oil or melted butter. Then spread them evenly on a large cookie sheet or roasting pan.

  6. Roast the seeds for 30 to 40 minutes, making sure to stir about every 10 minutes until they turn crisp and golden brown.

  7. Cool the seeds then shell them for eating. You may also pack them in air-tight containers or zip closure bags and refrigerate them for later.

How To Make Roasting Pumpkin Seeds

0 from 0 votes
Cooking: 1 hr
Total: 1 hr
Serves:

Ingredients

  • 1 qt water
  • 2 tbsp salt
  • 2 cups pumpkin seeds
  • 1 tbsp vegetable oil or melted unsalted butter

Instructions

  1. Preheat your oven to 250°F.

  2. Pick through the pumpkin seeds and remove any cut seeds. Make sure to also remove as much of the stringy fibers as possible.

  3. Mix the salt and water and bring the mixture to a boil. Add in the seeds and continue boiling for 10 minutes. 

  4. Drain the saltwater and spread the pumpkin seeds on a kitchen towel or paper towel to dry. 

  5. Place the seeds in a bowl and toss them with oil or melted butter. Then spread them evenly on a large cookie sheet or roasting pan.

  6. Roast the seeds for 30 to 40 minutes, making sure to stir about every 10 minutes until they turn crisp and golden brown.

  7. Cool the seeds then shell them for eating. You may also pack them in air-tight containers or zip closure bags and refrigerate them for later.

Nutrition

  • Calcium: 10mg
  • Calories: 119kcal
  • Carbohydrates: 2g
  • Fat: 10g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 173mg
  • Protein: 6g
  • Saturated Fat: 2g
  • Sodium: 2327mg
  • Sugar: 1g
  • Vitamin C: 1mg
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