Sunday, October 21, 2012

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds


  • pumpkin seeds
  • melted butter or oil (olive or vegetable work well) enough to coat the seeds) We used olive oil
  • salt to taste* (other seasonings you can try: seasoning salt, onion powder, garlic salt, etc.)


  1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on clean dish towels to dry overnight.
  2. Preheat oven to 325° F.
  3. Toss pumpkin seeds in a bowl with the melted butter, margarine or oil. You can let them sit for a 30 minutes to soak up the butter. Spread pumpkin seeds in a single layer on baking sheet.
  4. Sprinkle seasonings of your choice over the seeds.
  5. Bake for about 45 minutes or until golden brown. Stir occasionally. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. 

  1. NOTE: If pumpkin seeds start to ‘pop’ or make a popping sound, then check on them, it means they are probably done


These tasted great. I seasoned  my first batch i n garlic salt and my second in sea salt. This is one of my favorite fall  snacks!

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