Roasted Pumpkin Seeds Recipe - Allrecipes.com
Roasted Pumpkin Seeds Recipe
32 Photos
Roasted Pumpkin Seeds
See how to turn fresh pumpkin seeds into delicious, crunchy, good-for-you snacks. See more

Roasted Pumpkin Seeds

Recipe by  

"Here is an easy recipe for roasting fresh pumpkin seeds."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2006

If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!

 
Most Helpful Critical Review
Oct 19, 2006

Hi I am Joseph I found out when you bake the seeds with oil & salt the salt is on the outside and not on the inside. I boil mine in a strong salt water till they look gray then I drain then I put them on Cooke sheet and bake them at 250 deg until drythank you Joseph M aka joscrazym Butler Pa.

 
Oct 15, 2007

These were delicious!! I did make the following adjustments per other reviews: 1) I boiled the seeds in salted water for 20 minutes (it really does clean the seeds well,) 2) I then laid them out on a cookie sheet overnight to dry, 3) The next morning I mixed them with 1 tablespoon salt, 1 tablespoon melted butter and 1 tablespoon olive oil and 4) I spread the coated seeds on a cookie sheet and baked them for 30 minutes at 300 degrees. They were perfect!!!!

 
Oct 30, 2005

We are enjoying these hot out of the oven, and I want to post a quick review because it is always so helpful to read the comments of others - thanks everyone! We had two cups of seeds so I upped the butter a bit and upped the salt even more - used garlic salt instead of Mortons. I learned from others that it is VERY important to keep your single layer single in order to get the nice toasty seeds - and even then, ours took a longer than 45 minutes on two cookie sheets. We just watched until they were toasty brown - and they are SO DELICIOUS! Thanks and happy Halloween!

 
Nov 12, 2003

This is by far the best roasted pumpkin seed recipe. I have tried different recipes over the years, which have way more ingrediants than this one. I used Lowry's seasoning salt with mine--my kids loved them--they want to buy another pumpkin just for the seeds!

 
Dec 07, 2003

I love pumpkin seeds! I found that leaving them unrinsed gives them a nice flavor. Also, I spray them with butter flavored Pam instead of using butter to lighten them up. Stir every 10 minutes or so too.

 
Oct 29, 2010

I followed the steps to the recipe as written. As for the ingredients I had a lot more seeds so I used more butter (2tbs) and more salt (2tbs). I never boiled them as other users suggested. I only put them in a sink of water and cleaned them by swishing them around in the water and rubbing between my hands. This is NOT a complicated recipe so I suggest the 1st time you make these follow the recipe as written and the next time tweak as you like. Also for the ones that say you don't have salt on the inside....this is like salted sunflower seeds the salt is on the outside of the shell so you get the salt in your mouth as you crack open the seeds. PLEASE don't make this more difficult for people trying to make this for the 1st time as there are too many saying you HAVE to do this or that. If you are making this for the 1st time follow the recipe & remember these reviews are personal preferences and like I said you can "tweak" after you get the feel for this! :)

 
Jan 25, 2004

Very good! I used suggestions from other reviews. I used a combination of butter and garlic flavored Pam instead of butter, and seasoned salt. Sprinkled a little bit of sugar on while they were hot...makes a great taste. They were gone in an hour. I'm going to experiment with cinnamon, nutmeg and regular salt.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Roasted Pumpkin Seeds

See how to turn fresh pumpkin seeds into delicious, crunchy, good-for-you snacks.

How to Roast Pumpkin Seeds

See the three simple steps to roasting pumpkin seeds.

Spiced Pumpkin Seeds

Oven-roasted pumpkin seeds.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States