Ready in 45 minutes
Try this Roasted Pumpkin Seeds recipe, or contribute your own.
Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so.
When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving. (These little suckers taste so good that roasted seeds rarely are allowed to cool much beyond just cool enough to touch before they get scarfed.)
MarkDavid 1y agoI used coconut oil and seasoned salt, also used parchment paper to line the pan, much better than foil sticking to the seeds.
megz1990 1y agoI cooked them at 300 degrees much better temperature than 350 was able to check how they were doing and if I wanted them softer or crunchy
rcurby07 1y agoNot a bad recipe, but the time and our temp need to be adjusted. My seeds were over done at 350? for 20 minutes but at 15 minutes were still too wet with oil. I might try 300? next time. Otherwise not a bad place to start.
stevemur 1y agoDelicious! A big bonus from pumpkin-carving.
badams31410 2y ago
badams31410 2y ago
christykirsch 3y ago
jeanguyer 3y agoI used olive oil and hickory smoked sea salt that I bought from My Spice Sage. awesome!
Valerie411 3y agoAdded garlic salt and tastes great!
Suspinz 3y agoUsed this recipe to check the heat and time. Perfect. I use olive oil and add seasoned salt sometimes. This time it was chili powder and cumin with salt; a little cayenne would have been a good addition.