Roasted Pumpkin Seeds

Okay it is September, but pumpkins are coming out and not only do they make great decorations, but are very tasty too. Pumpkin seeds can be made in a variety of ways for a great snack. This recipe is a classic roasted pumpkin seed done simply with olive oil and kosher salt, but the possibilities are endless. Choose other spices from savory to sweet; use your imagination and mix it up your way! The pumpkin my boys had tons of fun extracting the seeds from, came from a Harvest Moon pumpkin which in my opinion is a small pie pumpkin, but for making pumpkin seeds most any kind of pumpkin will work. If you are using a smaller pumpkin the pulp can make a great soup or puree for a main dish, quiche or pancakes. For a spicy take see Spicy Chipotle Chili Pepper and Black Pepper Roasted Pumpkin Seeds. Makes about 1 cup.


About 1 cup of pumpkin seeds, washed and drained
1/2 tablespoon of olive oil
1 1/2 teaspoons of kosher salt


Remove seeds from most any pumpkin, rinse using a strainer and remove any pulp. Pat dry, place on a baking sheet and toss with oil and salt. Evenly spread out on sheet. Bake in a preheated oven at 375 degrees for 25 – 30 minutes stirring half way through the process. Remove, let cool and serve.

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