Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Makes about 2 cups
Perfect for snack time, home-roasted pumpkin seeds are simple, tasty and fun. We offer a few options for spicing up these crunchy goodies, or feel free to make your own spice combinations.
  • 1 medium pumpkin
  • 1 tablespoon extra-virgin olive oil
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Preheat the oven to 250°F. Cut off top 3 to 4 inches of pumpkin; scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked, and then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)

Bring a medium pot of water to a boil. Add seeds, lower heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined tray and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole. 

For spicy pumpkin seeds, mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.
Nutritional Info: 
Per Serving: Serving size: 2 Tablespoons, 130 calories (100 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 0mg sodium, 3g carbohydrates, (1 g dietary fiber, .0g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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