Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat!
Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved.
How to Roast Pumpkin Seeds
Don’t throw out the seeds! Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits.
STEP 1: Remove the Seeds
Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pie pumpkin that I used to make homemade pumpkin puree for a delicious pumpkin pie.
STEP 2: Wash and Dry Seeds
Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time.
STEP 3: Season the Seeds
Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.
STEP 4: Roast the Seeds
The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!
Benefits of Roasting Pumpkin Seeds
- Ease: Since you’re already taking the time to cut and remove the seeds, why not pre-heat the oven and quickly make a snack!
- Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil.
- Nutrition: Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber.
If you’re a fan of pumpkin seeds, I’d love to hear your flavor combinations and uses in the comments section below!
Roasted Pumpkin Seeds
Ingredients
- ¾ cup raw pumpkin seeds
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika, optional
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F (177ºC).
- Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.
- In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
- Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
- Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
- Transfer the roasted pumpkin seeds to a bowl to cool down.
Equipment
Notes
- Serving Size: 1 tablespoon
- The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
- To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying.
- Store in an airtight container for up to 2 weeks.
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Masooma says
Gloria and I were just talking about roasting seeds last week after we carve our pumpkins, but we were thinking it would be too much work lol! But now after reading your post, I might give it a try! Thanks for sharing!! Hope you’re doing well 🙂
Jessica Gavin says
Perfect timing Masooma! Yes, add any spices you like and enjoy the snack 🙂 I bet the boys would love to help you! We are doing great, miss you all!
Elena De' La Rosa says
What can we use besides kosher salt?
Jessica Gavin says
Do you have sea salt? Garlic salt would work as well. If you use table salt I would add half as much.
Michelle Aragon says
Every fall I struggle with how to do this. As usual your recipe was perfect. Thanks so much Jessica!
Jessica Gavin says
You are so welcome Michelle!
David Blair says
I’ve found that cooking up the job lot-flesh and seeds brings the seeds easily to the top of the pan with a bit less faffing about separating everything and sure looking forward to trying your recipe, though will be using Cornish Sea Salt.
Jessica Gavin says
Thanks for the tip David!
Jeremy Verrillo says
Great simple recipe! Definitely the hardest part was separating the flesh and seeds. Ended up soaking the seeds in the sink. The seeds float and the flesh sinks/ suspends. Only had to skim the top of the water then, but I had to let the seeds dry over night. That actually seemed to work for the better as it provided another opportunity for a family afternoon activity for the weekend (having carved the jack-o-lanterns the previous afternoon). Mine seemed to be done after twenty minutes, but kept them in until closer to thirty. They have a slightly burnt taste, but it was a lot of fun! Thanks for posting.
Jessica Gavin says
I appreciate the tips, Jeremy! Do you think the slightly burnt taste from the cooking time or seasonings?
Martina says
We just made your recipe. Awesome! So at 20 minutes they were perfect for those who like the seed but not the shell. At 30, throw the whole seed in and eat it all! Both were perfect! Thanks!!
Jessica Gavin says
Thank you so much for your feedback on cook time and temperature Martina!
Natalie Anderson says
I just made these and they are delicious! Thanks for the recipe!
Vernon Ullrey says
Avocado oil, pepper,and strawberry seasoning was my variation and they are delicious thank you. Haven’t done pumpkin seeds in 40 years your recipe popped and my family say’s they are delicious 😊
Jessica Gavin says
Thank sounds amazing Vernon! I’ve never heard of strawberry seasoning, what does it taste like? So fun to roast pumpkin seeds 🙂
Amanda Barnard says
I do a mix of Tony Chacheres and brown sugar and cinnamon. Yummm.
Jessica Gavin says
Oh, I’m loving the sweet and savory combination Amanda, yum!
Pamela Bell says
I love pumpkin seeds!!
Cooking them as I type this…
Ever tried other squash seeds?
Jessica Gavin says
Yay! I can’t wait to hear what you think Pamela. Yes, you can also do spaghetti squash seeds 🙂
Salome kessy says
Hi,thank you for the recipe was very very delicious.Is it okey to pack them for sale I want to pack for the business 🤦♀️
Patty Born says
Making these now with my 11 year old. He loves to bake.
Jessica Gavin says
Yay! I can’t wait to hear what you think about the recipe 🙂
Patti says
I rinse my seeds then let them soak overnight in 1/4 cup of melted butter and 1/4 cup of Worcestershire sauce. I do NOT dry them overnight. Then I spread them on a cookie sheet and bake them on 325 for about 30 minutes until a medium brown, “stirring” them often. Delicious!!!
Jessica Gavin says
Wow, that sounds savory and delicious!
Patti says
And yes, I have roasted spaghetti squash, acorn squash and butternut squash seeds as well, using this recipe. :o)
Jessica Gavin says
Wow, you are a pro! Nothing goes to waste 🙂
Forever Learning says
After carving the seeds, I forgot I left them in an air tight Tupperware for a week, not in the fridge. I cleaned them up pretty good even tho the smell was rather vile. 4 cups worth of seeds. I let them dry over night, 2 nights actually. After the 1st night, they still smelled kinda funky and still damp. Today they smell fine and are dry. Anyhow, is it worth still roasting to eat or am I putting my health in jeopardy?
Jessica Gavin says
Hi There! Although it sounds like a labor of love, if the sounds smelled sort of rotten or moldy, I would err on the side of caution and throw them out. Lot’s of great deals on pumpkins right now at the store!
Rebecca Berry says
If I left my seeds out on the. Ounter doe the weekend, will they still be okay to roast? Thanks!
Jessica Gavin says
Hi Rebecca- Were the seeds cleaned and dried when left out? If they still are pulpy, I would not use it and get some new seeds. Thanks!
CeCe says
This recipe turned out so good and it was very easy. Thank you for sharing!!
Jessica Gavin says
You’re welcome! Thank you for making the recipe Cece 🙂
Kenzi says
Do you boil the seeds first?
Jessica Gavin says
Hi Kenzi- No need to boil the seeds.
Nathan says
I ended up with little over 3 cups raw seeds. My fault maybe because I nearly quadupled the seasoning. The result was a little too salty for me, but I was able to dust them off and they turned out great!! We squeeze a little bit of lime over a small plate of them and it really goes well 😋
Thank you!!
Jessica Gavin says
I love the addition of the lime Nathan! Thank you for your feedback.
Liz says
Curry powder, cinnamon, and coconut aminos!!
Jessica Gavin says
Oh my gosh that sounds amazing!
Sherry says
I loved the taste of these but they were a bit “woody” I roasted them til golden brown but maybe not long enough ! Or too long ! The seeds were fresh , dried in a towel after washing them.
Jessica Gavin says
Hi Sherry! What was the texture of pumpkin seeds? Did they seem crisp enough? Paprika has an earthy flavor, so you think that is the woody taste you perceived?
Tessa says
Salt, pepper, and olive oil for the kids, taco seasoning, cayenne, and chili salt for the grownups 😉
And a sweet batch with maple syrup, cinnamon and a dash of salt.
Jessica Gavin says
Oh I must try these tasty variations Tessa!
Christine says
This recipe is a nice mix with the Olive oil, garlic powder and paprika. My daughter wants me to roast pumpkin seeds every year but its always hard to crack and eat the seed inside the shell….what’s the best way to eat them?
Jessica Gavin says
Hi Christine- Enjoy them whole (no need to peel!). Otherwise, crack the seeds with your fingers at the narrowest part of the seed and then peel it back.
Christine says
I made mine with olive oil, lawreys garlic salt, fresh ground black pepper, little bit of cumin and slap ya momma. They’re amazing!
Jessica Gavin says
Oh wow, I’m going to have to give that combo a try!
Anna Leah says
Last year I forgot about my seeds and was bummed they got moldy when I remembered to get to them.
This year, our two pumpkins had seeds about the same size and your post inspired me to get baking pronto!
I rinsed and rinsed but the easiest method was floating handfuls in a warm bowl of water and scooped all the floating seeds up and drained them. Your tip to towel dry them was a good reminder and my seeds toasted more quickly than I thought. 30 minutes was plenty toasty for ones on the sheet pan and I ate them shell and all! I had some in a casserole dish and they were less browned but easy to crack and eat.
I only used oil and kosher salt and with 3 cups worth, I can share with my dad.
Thanks for this
Jessica Gavin says
Thank you for your feedback Anna! That’s a great a great tip to wash them in a bowl of warm water, I’ll have to try that. So happy to hear that you got to share some with your family 🙂
Marco Contreras says
I found this recipe quick fast after looking to do something with the seeds from our pumpkin. Very tasty I shall say 😁. My kids loved it and perfect shell crisp. My sister in law never had pumpkin seeds with the shell, but this roast made it a good experience for her. Awesome recipe!!
Kay says
After washing the pumpkin seeds, I put them in a food dehydrator at 125 degrees for about 2 hours before adding the other ingredients and baking them. Turned out crispy and tasted great!
Jessica Gavin says
Wow that sounds amazing! I’ll have to try that Kay 🙂
Zumi Vance says
This is a great base recipe, they turned out delicious,
Thanks for all the variations,
Jessica Gavin says
Thanks for your feedback Zumi 🙂
Marcie says
I used sea salt and roasted garlic and rosemary infused olive oil.
Jessica Gavin says
Wow that sounds lovely!
Elaine White says
Thanks Jessica my first success at roasting pumpkin seeds, I’ll never compost them again! Some of the variations in the comments sound good, I’ll be trying some of those as well☺. I used home grown small sugar pumpkins, so many seeds!
Judy says
Made this recipe and it was really great 🙂 used salt pepper and some chipotle seasoning. Delicious! My five year old loved!
Jessica Gavin says
I love the addition of the chipotle, happy to see your son likes spicy too!
Belinda says
We carved a pumpkin today and used your recipe tonight to roast the pumpkin seeds. I followed your recipe and they came out perfect. This was the first time I tried this and it was a success. Thank you !
Jessica Gavin says
I’m so thrilled to hear that you had success with the roasted pumpkin seeds recipe Belinda!
Susan Ratcliff says
Thank you for the recipe. I’ve roasted seeds many times but needed the recipe as a reminder. I also used cinnamon and brown sugar for one of the batches. I may get crazy and experiment with other seasonings as well. We carved nine pumpkins this year so I have plenty to work with. Thanks again!
Jessica Gavin says
I love the cinnamon and sugar addition!
Calvin Lau says
What a great seasonal reminder what with neighborhood trick-or-treating in the Los Angeles area pretty much shutting down (large groups and social distancing). Here is my CAD formula: C + A = D (being Creative and Adventuresome equals Delicious!
Judy says
I forgot about my seeds till the morning I washed them the new got before though. They were sort of slimy are they still good to bake?
Jessica Gavin says
Make sure to dry them well to take off some of the sticky coating. Do they smell okay?
Leia says
Just made these and they turned out fantastic. I left out the pepper. Thank you for a quick and delicious recipe
Danny Perez says
They were amazing me and my grandma ate them and they were fantastic you should definitely try them
Allie says
This recipe so exceeded my expectations! The seeds are delicious when prepared like this and it’s so easy to do. Thank you Jessica!
Jessica Gavin says
Thank you for your feedback! It’s nice to be able to create a tasty snack after carving pumpkins. Enjoy!
Bob says
I love putting salt and pepper – that’s just the kind of guy I am!
Jessica Gavin says
I love keeping the seasonings simple too!
Amaya says
super yummy
Jessica Gavin says
Thank you!
Stella Hermiller says
Mine are baking right now! Can’t wait to try them!
Jake says
I replaced paprika with smoked paprika and it was amazing!
Jessica Gavin says
I love smoked paprika!
Madeline leishman says
Is there a way to make them last longer? Like longer shelf life? Like 6 months max?
Jessica Gavin says
Dry the pumpkin seeds as much as possible until they are crispy, then I would store them in an airtight jar like glass. I would feel ok stored this way for about 1 month, and perhaps if you want it longer then freeze a batch once completely cooled. Take them out to let them defrost at room temperature until you are ready to enjoy it.
Elizabeth Roa says
I was thinking of putting them in a food dehydrator first to make sure they are nice and dry to insure crispiness … your thoughts on that?
Jessica Gavin says
I think you could dry them in the dehydrator, but I haven’t found any issues with it being crispy just using the oven. Let me know how it goes!
Annie says
Couldn’t decide on seasoning so I did 4 small batches…
1.white cheddar powder
2.lemon pepper
3.paprika garlic
4.tajin
Used spray garlic rapeseed oil and cooked them separately
Delicious thanks for the recipe
Jessica Gavin says
I love all of the variations for the pumpkin seed recipe!
Jack says
I decided to experiment with what i had around the house and so gar favourite has to be tossing the seads in a mix of crushed salt, Chinese 5 spice and sesame seeds oil
Jessica Gavin says
Wow, the Chinese five spice and sesame oil sounds amazing, I’ll have to give that a try with the pumpkin seeds.
Cathy says
Thank you. I totally forgot this yr.🙃
Lilly says
Hi i was wondering if they have to be fully dried before moving on to the next step?
Jessica Gavin says
I dry the seeds as much as possible between the towels. This helps them crisp up faster. If they are a little damp on the surface you may need a longer roasting time. Just keep a close eye on the texture change.
Jessica Finney says
I made a batch with butter, cinnamon and sugar. They were so good!
Jean C. says
That sounds really good!! Next batch of roasted seeds I’ll try your version! Can you share the measurements of each ?? Thank you in advance 🙂
Finley says
Hi I m trying to make those yummy pumpkin seeds
James says
Fabulous recipe – just what I needed to use all of those seeds up from all the pumpkins we’ve carved!
Thank you for the inspiration!
Jessica Gavin says
Thank you, James! What kind of pumpkin design did you carve?
Sheila m Johnson says
What am I doing wrong I wash and dried throughly baked first bite crack she’ll crunch but when you started eat them you can’t hulls chewy have spit out I dry them really well baked till golden brown
Jessica Gavin says
Hi Sheila- how large are your seeds? If needed, you can continue to dry them in a low heat oven after the initial baking at 200ºF. to try to gently dry them out more so they are crispy in the center.
Janine Hagerman says
I followed the recipe for the paprika, salt garlic, and pepper. I accidentally used a smoked paprika container. This added a delicious smokey twist.
Jessica Gavin says
I love smoked paprika, glad to hear it was a nice surprise flavor!
Evelynn Guzman says
Hello! How long do you usually leave the seeds to dry out for?
Jessica Gavin says
I dry them as much as possible in the towel. They can be dried again in a dry towel, but I don’t let it sit out for long. You can also place them in a sheet pan and dry them more in the refrigerator if desired, about 15 to 30 minutes.
Sally B. says
These are so delicious! Even my picky 3 year old can’t get enough!
Jessica Gavin says
Whoo-hoo! A great healthy snack for the whole family.
Elizabeth K says
Jessica Gavin
This special one of a kind treat was really good me and my brother made our own and changed the recipes a little i won of course so I wanted to thank you.
Jessica Gavin says
Great job Elizabeth! What seasonings did you add to the pumpkin seeds?
Jonathan Greenberg says
Seasons Greetings Jessica,
Been roasting pumpkin seeds for 30 years, but tried your recipe this year (2020). Compared to how bad this year has turned out for most people, your seasoning turned out to be a highlight for us and we thoroughly enjoyed these “spiced up” roasted pumpkin seeds! Thank you, Jonathan
If you would like to use my comment, you may do so. JG
Marie says
Hello on this Hallow’s Eve!
In all my years of carving pumpkins with the kids, we had never tried The seeds until this year!
We used your recipe and added an extra touch!
We mixed seeds with melted butter seasoned with salt and chili lemon seasoning!
They were so good…Thank you, for your recipe! Will be roasting our pumpkins seeds from now on!
Lupe says
Did you use her spices in recipe first AND then add additional chili lemon seasoning or instead of? Thank you!
Jessica Gavin says
I’m so glad that you finally get to enjoy the pumpkin seeds, and add a tasty twist. Happy Halloween!
Jessica Gavin says
Hey JG! I’m so glad that you had a good time carving pumpkins and got to enjoy a snack too. Wishing you all the best, happy Halloween!
Susan says
Thanks for the recipe! I used the spiced in your recipe and added a Lemon Dilly spice I had too! I used grapeseed oil instead of olive oil. Happy Hallowe’en!
Jessica Gavin says
I love the addition of lemon dill spice, I can’t wait to try it with my next batch. Happy Halloween!
Judy Caywood says
Hi Jessica,
I’m definitely going to use your recipe for my pumpkin seeds in the future. I wanted to mention how great it is that you have given people the ability to see the ingredients in either US Customary or Metric. I sent this to my friends in Canada right away with a note so they would know that is available to them. Will have to forward to a friend in the UK as well. You are always on the cutting edge.
xo Judy
Jessica Gavin says
Thank you, Judy! I like to always include the US and metric measurements. I find that it’s best for getting more consistent results between cooks, and it helps our friends in other parts of the world! Happy cooking!
Barbie says
Really enjoyed the pumpkin seeds this year…adding various seasonings was
Made them taste fantastic.
Jessica Gavin says
Great job Barbie!
Elizabeth K says
SO GOOD!!!!
Isabel K says
I totally agree with Judy. My mom has never tasted a pumpkin seed before and this was a excellent recipe. I wouldn’t have been able to use them if it wasn’t for the metric unit. I will totally recommend this recipe!!
Jessica Gavin says
I’m so glad that your family got to enjoy the pumpkin seeds Isabel!
Ashley H. says
Delicious and crunchy! I used a bit of chili powder, salt, garlic pepper, and garlic salt to season mine and they are nice and flavorful (I have no clue the exact measurements, I kinda just eyeballed it)
Cliff says
I planted Tomatos in a raised garden I built. For fill I used 4 years worth of compost. Unfortunately in that lovely dirt was 120 sugar pumkin seed that all sprouted around my tomatos. Being from a faily of NJ farmers, I had to leave 6 plants to see what they were. So, by August i had 22 sugar pumpkins trellised and growing along my shadowbox fencing. was a nice backdrop to my tomato plants and the bees loved the blossoms. This was the first year we ever roasted pumpkin seeds, they are in the own as i type. Thanks for this recipe. Happy Fall everyone!
Jessica Gavin says
Wow, you’re amazing for growing your own tomatoes and pumpkins! I’m sure you are making some amazing recipes. Enjoy the pumpkin seeds, happy fall!
Micky Lear says
My friend soaked her seeds in pickle juice for a day or two before roasting. They were amaZing.
Jule A. Galemba says
Yum, that sounds good! Soaking them now. Thank you.
Jessica Gavin says
Wow, pickled pumpkin seeds take the flavor to a whole next level!
Teena Aujla says
Sadly mine were burned. I seasoned them with chilli lime pepper, garlic powder, pepper, salt and paprika, but when I put them in the oven, I put them on a pizza stone, and I think that that doubled the heat. I wish I hadn’t but oh well. get another pumpkin I guess. they were burnt but probably would have been great if I had done it properly. 🙁
Jessica Gavin says
Yes, the pizza stone retains heat really well so it probably heated the sheet pan too quickly. I hope you try again next year, the flavors sounded amazing!
William Harry says
Tripled the amount of seeds, but only doubled the other ingredients. Still delicious. My grandson can’t get enough; neither can I. Thanks.
Jessica Gavin says
Thanks for your feedback on scaling up the recipe. Happy to hear that the family is enjoying the roasted seeds!
Gerald says
Sounds creatively tasty ha. Quick question, can these seeds be roasted without the shells as well?
Walt Hill says
I love pumpkin seeds! They are so good and healthy and easy. I always put cinnamon on mine.
Jessica Gavin says
Cinnamon sounds amazing with the pumpkin seeds!
Avery says
I used the instant ranch packets to season mine and they were AMAZING, I’m going to do them every year!!!!
Jessica Gavin says
How easy and tasty!
Carla Ondrasik says
I have never roasted pumpkin seeds and decided to do it this year! What have I been waiting for??? I made your recipe exactly like you have here and they came out PERFECT!!! Thank you for sharing!
Janie says
My kids (23 and 12) LOVED this recipe! I’m putting a second batch in the oven now. This will be a post pumpkin carving tradition going forward. Thank you for sharing!
Jessica Gavin says
That’s amazing Janie! What a fun snack to make with the kiddos after carving.
Yvonne says
Thank you for the tips! We made 3 batches with all of our pumpkin seeds…one with olive oil, salt, pepper, garlic, and Frank’s red hot seasoning. Another with garlic oil, salt, and pepper. And the last with olive oil, salt, pepper, and a BBQ dry rub. Sooo flavorful and delicious. Just wanted to share to give some ideas of what to use from the spice rack!
Jessica Gavin says
I love all of the different varieties!
Brad says
They say cinnamon is good too
Jessica Gavin says
Sounds like a great add!
Mia says
I used Everything but the bagel seasoning from Trader Joe’s on mine! So good!
Jessica Gavin says
I have that in my pantry, I need to try the pumpkin seeds with everything bagel seasoning!
Rebecca says
My kids and I love it its the 2nd year we a making them yummy
Jessica Gavin says
Whoo hoo! It’s such a great snack for the family.
Dawn says
They turned out perfectly! I haven’t made pumpkin seeds in a few years this recipe was great the only thing I changed is I didn’t have garlic powder in my cabinet so I used garlic salt, and omitted the salt. And it turned out perfect!!
Jessica Gavin says
Whoo-hoo! I’m so glad that you enjoyed the seeds and found a yummy substitution for the garlic powder.
Lina says
Just roasted the pumpkin seeds today; after roasting the sugar pumpkins for our pumpkin pie! The roasted pumpkin seeds recipe was soooo easy! Thank you for sharing your recipe! I tossed them with some grapeseed oil and my son’s homemade spice rub; they’re delicious! I will definitely make these again! YUM!
Jessica Gavin says
Amazing! Kudos for roasting the sugar pumpkins to make the pumpkin pie from scratch. You rock!
Enoc Reyes says
I harvested two pumpkins from my garden just a few days ago. My wife saved the seeds thinking I could use them for next season. I wondered if I could roast them. So your website popped up when I searched for a recipe. So glad it did. I didn’t have paprika though, but they came out AMAZING! Thanks.
Jerry says
Do you eat the whole seed or shell them first?
Jessica Gavin says
I eat the whole seed, no need to remove the shell.
charrington says
good basic recipe. i added chili pepper powder and honey. baked for 20 and left in the oven, off for five. tossed a bit more salt and powdered sugar.spicy and sweet.
Jessica Gavin says
Great tips! I can’t wait to try it, I like that you turned the oven off at the end to gently finish cooking the seeds.
Brock Maher says
I filled the sink with the seeds & strings, then used the faucet sprayer to blast them apart (worked great!). Still drying the seeds before roasting (always skipped this part). We had BIG pumpkins, so I used my sawzall power tool to cut them in half (yeah, typical guy)… I’ll update after roasting.