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.
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.
Lisajake 1y agoThis is how my mom always did them!!!
K-Fam 2y agoMy 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!
Holly88 2y agoWorth the trouble of sorting the seeds out of the flesh!
marie0717 2y ago
poeticspice 3y agoPerfect
charlesroberts 3y ago
lisazazzarino 3y ago
tracieblankenshipredisi 3y ago
txbrowneyes99 4y ago
Bebe3ngel 4y agoEasy to make. Healthy snack.