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Roasted Pumpkin Seeds

A simple and versatile recipe for crunchy roasted pumpkin seeds, perfect for snacking or adding to dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw pumpkin seeds from one pumpkin
  • 1 tablespoon olive oil or melted butter
  • 1 teaspoon salt to taste
Optional Seasonings
  • spices or seasonings of your choice like paprika, garlic powder, cinnamon, or cayenne pepper

Method
 

Preparation
  1. After carving your pumpkin, scoop out the seeds from the pulp and rinse them in cold water to remove any pumpkin residue.
  2. If desired, soak the cleaned seeds in salty water for 2-8 hours to enhance flavor and digestibility.
  3. Drain the seeds and pat them dry with a towel.
  4. Preheat your oven to 300°F (150°C).
Roasting
  1. In a mixing bowl, combine the pumpkin seeds with olive oil, salt, and any additional spices. Toss until evenly coated.
  2. Spread the seasoned seeds in a single layer on a baking sheet.
  3. Roast in the preheated oven for about 20-30 minutes, stirring occasionally. Keep an eye on them until they're golden and fragrant.
  4. Allow the seeds to cool before munching. Store in an airtight container for up to two weeks.

Notes

To keep your roasted pumpkin seeds fresh, store them in an airtight container at room temperature. For extended storage, refrigerate them for up to a month. They can be frozen for up to six months.