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    Home » Snacks

    Roasted Pumpkin Seeds

    Oct 30, 2006 · Modified: Dec 22, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Roasted Pumpkin Seeds - Andrea Meyers

    We carved our family pumpkin on Sunday morning. The two older boys helped Michael scoop out the pumpkin guts and sorted the seeds into a bowl, and I cleaned and dried the seeds in preparation for roasting. Roasted pumpkin seeds are a tasty, healthy treat that we enjoy each year when we carve our pumpkins.

    When you search the Internet for pumpkin seed recipes, you will find many variations. Recommended roasting temperatures range from 250 to 400 degrees Fahrenheit, some recipes have you boil the seeds before roasting, and each recipe has it's own mix of preferred seasonings ranging from savory to sweet. We roast our seeds without preboiling, and our favorite flavors are cajun seasoning or curry powder and sea salt. Using spray oil was something new I tried this year, and I really like how it worked. Nice and neat, and not too oily.

    [Updated November 1, 2009]

    Roasted Pumpkin Seeds - Andrea Meyers
    Print Pin

    Roasted Pumpkin Seeds

    Prep Time30 mins
    Cook Time10 mins
    Drying Time1 hr
    Total Time1 hr 40 mins
    Course: Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: autumn, olive oil, pumpkin seeds
    Servings: 32
    Calories: 98kcal

    Equipment

    • cookie sheet lined with aluminum foil
    • small to medium bowl

    Ingredients

    • 8 cups pumpkin seeds (rinsed and dried)
    • 8 teaspoons olive oil (or canola oil spray, 1 teaspoon per cup of seeds)
    • seasonings (roughly ¼ teaspoon per cup of seeds)

    Seasoning Choices

    • Cajun seasoning
    • curry powder and sea salt
    • Moroccan seasoning
    • seasoned salt
    • salt
    • salt and pepper
    • garlic powder
    • onion powder
    • taco seasoning
    • worcestershire sauce
    • soy sauce
    • cinnamon and sugar

    Preparation

    • Remove the seeds from the pumpkin and rinse under cold water, removing the remaining pumpkin pulp. Drain the seeds well and spread them around an old kitchen tea towel to dry for about one hour.
    • Preheat the oven to 375° F/190° C.
    • Put the seeds in the bowl and toss with the olive oil. Make sure the seeds are all lightly coated.
    • Sprinkle seasonings over the seeds and toss well. Spread out on the foil-covered baking sheet and bake for 7 to 10 minutes, until the seeds are golden. Allow to cool completely before eating.

    Recipe Notes

    Nutrition values are based on just the pumpkin seeds and olive oil.

    Nutrition

    Calories: 98kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Autumn Recipes

    Caramel Apple Crumb Bars - Andrea Meyers
    Caramel Apple Crumb Bars
    Fig Bundt Cake with Honey Butter Glaze - Andrea Meyers
    Fig Bundt Cake with Honey Butter Glaze (The Farm Project: Ticonderoga Farms Fig Lovers Feast)
    Roasted Pumpkin Butter - Andrea Meyers
    Roasted Pumpkin Butter (Ticonderoga Farms: Autumn Pumpkins)

    Resources

    Wikipedia - Pumpkin Seeds

    « Spiced Pumpkin Bread
    Cinnamon Swirl Bread »

    Reader Interactions

    Comments

    1. Keely says

      October 30, 2006 at 8:39 am

      Just wanted to say I'm glad someone else calls them "pumpkin guts". 🙂 And I too love roasting them with butter flavored spray oil.

    2. johanna says

      November 07, 2006 at 4:42 am

      we have load of pumpkin seeds where i come from, but i never carve pumpkins, so always get the shelled version in the store. i do have some left over from this halloween, so will try and follow your recipe - thanks, just what i needed!

    Trackbacks

    1. FoodieView Blog » Recipe Roundup: Pumpkins and Spice says:
      October 12, 2009 at 2:39 pm

      [...] Meyers enjoys the autumn harvest, including carving jack-o-lanterns, roasting pumpkin seeds, and making her family’s favorite pumpkin bread and pumpkin [...]

    2. Roasted, Salted Pumpkin Seeds | House of Annie says:
      October 28, 2010 at 12:40 pm

      [...] pumpkin seed recipes: Simply Recipes, 101 Cookbooks, Andrea’s Kitchen, Teczcape, Joy the [...]

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