Roasted Pumpkin Seeds are a delicious, crunchy snack and they’re easy to make right at home! What a great way to enjoy every inch of your pumpkin when making a Homemade Pumpkin Puree!
They’re a different and nutritious way to snack. Pumpkin seeds, like many other seeds, are not only a good antioxidant but they are high source of potassium, calcium and magnesium and high in fiber.
Fall is the perfect time of year for all of my favorite pumpkin recipes from Pumpkin Chocolate Chip Cookies to Homemade Pumpkin Pie! As you carve out your pumpkin to make a jack-o-lantern this year, don’t discard those seeds!
How to Roast Pumpkin Seeds
Making oven roasted pumpkin seeds is not only easy, but it is a fun activity to do with your kids after pumpkin carving!
- Clean and rinse the pumpkin seeds.
- Toss the seeds with a bit of oil.
- Sprinkle with salt or your favorite sweet or savory seasonings
- Bake per recipe below until golden.
Seasonings for Pumpkin Seeds
Simply clean, season and roast the pumpkin seeds before eating. The following are a few of my favorite ways to season them.
Start with a dash of olive oil and one of the following:
- Salt and pepper
- Homemade Ranch Seasoning
- Cinnamon and sugar
- Onion and garlic powder and seasoning salt
- Homemade Taco Seasoning
- Homemade Chili Powder, a squeeze of lime and salt
How to Eat Pumpkin Seeds
Roasted Pumpkin Seeds are a favorite and you can eat the shell or peel the shell and eat them more like you would eat a sunflower seed. I find a smaller pumpkin has a more tender shell and is better if you want to eat the whole thing.
Roasted pumpkin seeds are a great snack option in place of crackers or croutons.
How to Store Roasted Pumpkin Seeds
Because of the high fat content, roasted pumpkin seeds can become rancid if not stored properly. Be sure to store in an airtight container in a cool, dry place. The pumpkin seeds will keep this way for about 3-4 months.
Alternately, put them in a sealed bag and pop them into the freezer. They will stay fresh in the freezer for up to a year.
Roasted Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 tablespoon olive oil
- salt to taste
- seasonings as desired see notes
- Preheat oven to 300°F.
- Clean pumpkin seeds removing any pulp or fibers. Rinse well and pat dry.
- Toss pumpkin seeds with olive oil (about 1 tablespoon per cup of seeds) and desired seasonings.
- Place seeds on a baking sheet and bake 15 minutes. Stir and bake an additional 10-15 minutes or until golden.