My husband was the one who introduced this roasted pumpkin seed recipe into our family. For me growing up, I don’t remember doing anything else with the pumpkin seeds of our pumpkins except throwing them out. When we got married 13 years ago, I had no idea you could actually eat the seeds and that they are actually really good for you. According to Live Strong, pumpkin seeds are packed with loads of vitamins and minerals like vitamin K, manganese, iron, protein, and magnesium.
One of the things I love about roasting pumpkin seeds is that this is a virtually free snack. This recipe takes something I used to throw away and creates a crunchy delight. The spices you might shake on them is worth pennies, the oil is the only significant expense, and even that is pennies when you are looking at two tablespoons.
This is a quick, easy, and versatile recipe. You can flavor according to your desire. Are you in the mood for sweet? Savory?
Roasted Pumpkin Seeds Recipe
Ingredients
- approximately 1 1/2 cups pumpkin seeds or whatever is in your pumpkin
- 2 t olive oil or more if needed
- salt to taste
For Sweet Pumpkin Seeds:
- cinnamon & organic sugar to taste
For Spicy Pumpkin Seeds:
- garlic powder to taste
- black pepper to taste
- cayenne pepper to taste (start with a dash)
- chili powder to taste
Instructions
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Preheat oven to 350º F. **11/13 seed update below.
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Clean the pulp and strings off pumpkin seeds. I put the seeds in a colander to rinse them.
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Pat the seeds dry.
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Spread the seeds on an greased baking sheet in a single layer. You can use parchment paper or foil if desired.
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Drizzle olive oil and seasonings on the seeds, and stir to coat.
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Bake approximately 20-30 minutes or until golden brown, stirring every 7 minutes.
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Enjoy!
**Now I use a hotter temperature, 450 degree f, which makes them roast faster, but 350 will get you a more even roasting.
The Verdict: What a crunchy, yummy snack! This is a great substitute when you have a crunchy craving.
Have you crock-potted a pumpkin?
How to Cook a Pumpkin in the Crock-pot
Pumpkin Bread: Crock-pot or Oven Baked
Visiting from the Frugal Friday Link-Up, and I gotta tell you: I love this recipe of yours! Roasted pumpkin seeds are one of my favorite snacks of the season, and I actually shared my savory recipe at my blog last week!
Hi Erin. Glad you loved, and thanks for visiting!
So, here’s the dumb question of the day. I buy pepitas which is the same thing but no shell…so, do you eat the shell?? Because I think it’s awfully hardish. Thanks for linking at Centsibly Sugar and Grain Free!
Hi Stacy. Not dumb. We eat the whole thing. Try it some time!
Hi Sonja! Thanks for sharing at {Wheat-Free Wednesday} last week. Your post has been pinned to my Pinterest board and shared on my FB page. I hope you’ll share again this week. The list goes live tonight:
http://www.annemariecain.com/wheat-free-wednesday-11-07-12/
I absolutely love roasted pumpkin seeds. Haven’t had a cold old seed in years now. Through the years have found Acorn squash seeds are better than pumpkin since they are meatier. My recipe is minorily different from yours in that I boil the seeds to clean the junk off. I use olive oil just enough to cover; too much and they come out greasy. The toaster oven is used on around 200 degrees. Reduce the time you check them near the end since there is a narrow window between nicely roasted and burnt.
Hi AJ, Thanks so much for sharing! I appreciate your insight, and thanks for visiting!
Sonja,
Thank YOU for providing this forum. No one person knows everything so this is a great place to multiple the knowledge.
I’ve got pumpkin seeds on my counter just waiting to be roasted. I’ve made them before but forgot how long to cook and at what temp. – thanks for this post!!! It was a big help. 🙂
Hi Brandi, You are welcome, and thanks for visiting!
I love roasted pumpkin seeds- a Halloween tradition! 🙂
This look so yummy!
This sounds delicious! Thanks for sharing and visiting Crane Farms!