Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

12 reviews, 4.4 star(s). 83% would make again

Ready in 45 minutes

Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your oven in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.


Pumpkin seeds
Cooking spray
salt; optional

Original recipe makes 1 Serving



Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight.

Preheat oven to 250 F.

Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

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Calories Per Serving: 51 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This is how my mom always did them!!!
Lisajake 1y ago

My daughters and I made these using the suggested seasonings and they were a big hit! I took a few into the office and they were so well received that two of my coworkers used this recipe to make their own pumpkin seeds at home. This is a delicious recipe!
K-Fam 2y ago

Worth the trouble of sorting the seeds out of the flesh!
Holly88 2y ago

poeticspice 3y ago

Easy to make. Healthy snack.
Bebe3ngel 4y ago

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