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Roasted pumpkin seeds spilling out of canning jar.
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Roasted Pumpkin Seeds

This tutorial for how to make roasted pumpkin seeds will take you through step by step process to making delicious pumpkins seeds! Perfect for Halloween!
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 servings
Calories 39.31kcal
Author Beth Neels
Cost $3

Equipment

Ingredients

US Customary - Metric

Instructions

  • Remove seeds from pumpkin.
  • Separate seeds from the endocarp (gooey stuff).
  • Place seeds in colander.
  • Rinse. **See notes below.**
  • Spread on paper towel and allow to dry.
  • Place in bowl and toss with oil and salt.
  • Bake at 350°F for 15 minutes, until golden.

Notes

NOTES** Optional. If you would like, you can boil the seeds in salted water for about 5 minutes. Then continue with Step #5.
Do Not overcook or seed will dry out and be tough.
Store at room temperature, in air tight container for up to 7 days.

Nutrition

Calories: 39.31kcal | Carbohydrates: 0.68g | Protein: 1.94g | Fat: 3.54g | Saturated Fat: 0.61g | Sodium: 233mg | Potassium: 51.78mg | Fiber: 0.38g | Sugar: 0.09g | Vitamin C: 0.12mg | Calcium: 2.94mg | Iron: 0.56mg