This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Roasted Pumpkin Seeds

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

Roasted Pumpkin Seeds

Read Reviews (404)

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

Ingredients Edit and Save

Watch video tips and tricks

Roasted Pumpkin Seeds

Low-Fat Pumpkin Flan

Pumpkin Muffins II

Mrs. Sigg’s Fresh Pumpkin Pie

Mom’s Pumpkin Pie

Easy Pumpkin Muffins

Granny Kat’s Pumpkin Roll

How to Roast Pumpkin Seeds

Pumpkin Creme Brulee

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 1 1/2 cups Change Servings

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted

1 pinch salt

Check All Add to Shopping List

Directions

Preheat oven to 300 degrees F (150 degrees C).
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

ADVERTISE WITH US

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!

—Valerie's Kitchen

See full review »

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.

—JOSCRAZYM

See full review »

551 Ratings

See other versions of this recipe!

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!!!!

—NYCOOK12

See full review »

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!

—JBANDK9S

See full review »

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!

—TALK2KIM

See full review »

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.

—JENNYBELL68

See full review »

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.

—MJ1234CAT

See full review »

Jan 25, 2004

I made this for my daughter's Halloween party and they were delicious! The parents couldn't stop eating them. I followed the directions of the person who suggested adding a sprinkle of sugar after baking. It was just right with the salt I had added previously! Excellent.

—Francine

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cajun Spiced Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Spiced Pumpkin Seeds

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds Teriyaki Cajun Style

Super Tasty Pumpkin Seeds

Sweet Spicy Pumpkin Seeds

Spiced Maple Pumpkin Seeds

Caramelized Spicy Pumpkin Seeds

ADVERTISE WITH US

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.

Nutritional Information

Roasted Pumpkin Seeds

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 83
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 1.4g 7 %
Cholesterol 4mg 1 %
Sodium 77mg 3 %
Potassium 147mg 4 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 0.6g 2 %
Protein 3g 6 %
** Sugars 0g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
Thiamin < 1 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 15 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.