Roasted Pumpkin Seeds

5 from 1 vote

Enjoy the crunch and flavor of homemade Roasted Pumpkin Seeds. Perfect for snacking, they're a healthy option that's easy to make. Learn how!

Prep Time20

Cook Time45

Total Time1 5

Course: Appetizers and Snacks

Cuisine: American

Servings: servings

Author: Jamie Sherman

serving spoons
Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
mixing bowl
Stainless Steel 5-Quart Colander
Basketweave Kitchen Towel, Set of Six, Red
baking sheets

Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
Place the seeds and pulp in a large bowl and cover them with water. Use your clean hands to swish and move the seeds around, separating the seeds from the bits of pumpkin.
Transfer the seeds to a colander. Discard the water and stringy pumpkin bits.
Rinse the seeds to remove any remaining pumpkin bits. Transfer the seeds to a clean towel and pat them dry. Make sure to dry the seeds as much as possible, as this helps them crisp up in the oven.
Preheat the oven to 300°F. Lightly grease a baking sheet and set it aside.
Toss the clean, dry seeds with butter or oil and salt in a large bowl.
Spread the seeds into a single layer on the prepared baking sheet.
Bake for 45 minutes or until golden, stirring occasionally.
Allow the seeds to cool completely before consuming or storing them.

Store the seeds in an airtight container at room temperature for up to 2 weeks.
Some people swear by boiling the seeds before coating and baking them, making them bake more evenly. It’s an entirely optional step. If you want to try this method, once the seeds are rinsed in the colander (step 4), boil them in salted water for about 10 minutes, thoroughly drying the seeds after boiling them and proceeding with the rest of the recipe as written.
Try different seasonings, spices, and ingredients to coat the seeds to change up the flavors!