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You are here: Home / Food / How to Roast Pumpkin Seeds

by Stacy  5 Comments

How to Roast Pumpkin Seeds

how to roast pumpkin seeds

So, let’s say you really aren’t feeling like making your own pumpkin puree. Or maybe you just really hate Pumpkin Pie. Are you going to cut up a pumpkin this year to put on your porch? If so, you’re going to be scraping out the innards aren’t you? Why not put them to good use and roast pumpkin seeds instead of throwing them away? It’s so easy and they’re so delicious! You’ll wonder why you never did it before.

Just a warning, when you cut into your pumpkin to scoop out the seeds, yes, it will be gross and slimy. Sure, it feels sorta yucky and slimy, but you can wash your hands. I don’t mind it and don’t find it gross, but I also made mud pies as a kid so maybe I’m just used to it!

I prefer to simply roast pumpkin seeds with salt or seasoned salt. But if you’d like to try a spicier version, you could add garlic salt, cumin or chili powder. If you wanted to go with a sweet variety, you could also add some cinnamon or ginger and a little bit of brown sugar to the seeds before roasting. But I like good old fashioned salt and butter.

You might find recipes online that don’t require the seeds to dry overnight. I think you get a much better final product if you don’t skip the drying step, but it’s totally up to you!

Have you ever tried to roast pumpkin seeds?

How to Roast Pumpkin Seeds

1 1/2 cups of seeds (from about 2-3 small pumpkins)
1 tablespoon coconut oil or butter, melted
1 – 2 teaspoons seasoned salt or seasonings of your choice

  1. Cut your pumpkins in half and scoop out all the seeds with a spoon.
  2. Throw away any stringy parts and then dump the seeds in a colander for a thorough rinse.
  3. Let the seeds dry for about 30 minutes before spreading into a single layer on a cookie sheets.
  4. Allow the seeds to dry completely, overnight or up to 24 hours. Stir occasionally.
  5. Preheat oven to 300 degrees.
  6. Toss the seeds into a large bowl with the oil or melted butter and seasoning. Stir until all the seeds are well-coated.
  7. Spread seed out in a single layer on a large baking sheet.
  8. Roast pumpkin seeds for about 45 – 1 hour total, stirring every 10-15 minutes, until they are golden brown. If they are not brown, cook a little longer.
  9. Store them in a airtight container at room temperature.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Sandra says

    April 7, 2011 at 10:50 pm

    This is how I’ve done them for many years, n super easy. Rinse seeds thoroughly. In lrg bowl, put in seeds, one cup of salt, n cover with 2-3 inches of water n soak over night. Next day drain water, place on a cookie sheet in a single layer, (no need to use spray Pam), place in 350 degree oven, n stir about every 15-20 min til nice n golden. No need to let dry in cookie sheet prior to baking. Crunchy, toasted and Delicious n just the right amount of salt every time.

    Reply
  2. Shaye says

    October 14, 2010 at 10:28 pm

    I love roasting pumpkin seeds. My two favorites are nutmeg and salt, and pumpkin pie spice and sugar. Great, now I’ve got to go buy a pumpkin.

    Reply
    • Stacy says

      October 15, 2010 at 4:40 am

      🙂 Run by Walker’s Market to get them cheap!

      Reply
  3. Rebecca says

    October 14, 2010 at 10:12 am

    OOooh wow Stacy!! I (for whatever reason) didn’t think about that when I read your last post about making pumpkin puree. Do you know how freakin expensive those pumpkin seeds are? Its crazy!! I bought some a couple months ago to make a salmon pasta salad (which was amazing) and a small container of those were like $6 or $7…needless to say, I rationed them. LOL THANK you for posting this. Now I need to go find myself some pumpkins 🙂

    Reply
    • Stacy says

      October 14, 2010 at 10:33 am

      Great! Let us know how it turns out. 🙂 Walker’s Market in Seven Mile Ford has small pumpkins for $1 each.

      Reply


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