Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ready in 45 minutes
15 review(s) averaging 4.4. 80% would make again

Top-ranked recipe named "Roasted Pumpkin Seeds"

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Try this Roasted Pumpkin Seeds recipe, or contribute your own. "Autumn" and "Fall" are two tags used to describe Roasted Pumpkin Seeds.

"Used 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. "

- Suspinz

Ingredients

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1 Pumpkin seeds; from one whole pumpkin, about 6-8 cups
2 tablespoons Vegetable oil
Salt to taste
OPTIONS - use any, or none
Garlic Salt
Cumin and Chili Powder
Curry
Curry and Cayenne

Original recipe makes 24 Servings

Batch  

Preparation

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.)

Verified by twojocks

photo by stevemur stevemur

photo by megz1990 megz1990

photo by megz1990 megz1990

photo by stevemur stevemur

Calories Per Serving: 8 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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I used coconut oil and seasoned salt, also used parchment paper to line the pan, much better than foil sticking to the seeds.
MarkDavid 1 week ago
I 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
megz1990 1 month ago
Not 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.
rcurby07 1 month ago
Delicious! A big bonus from pumpkin-carving.
stevemur 1 month ago
badams31410 1 year ago
badams31410 1 year ago
christykirsch 2 years ago
I used olive oil and hickory smoked sea salt that I bought from My Spice Sage. awesome!
jeanguyer 2 years ago
Added garlic salt and tastes great!
Valerie411 2 years ago
Used 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.
Suspinz 2 years ago
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