Toasted Pumpkin Seeds Recipe -
Toasted Pumpkin Seeds Recipe

Toasted Pumpkin Seeds

Recipe by  

"Pumpkin seeds that are crunchy and full of fall flavor. Very popular."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
  3. Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2008

This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe.

Most Helpful Critical Review
Jan 20, 2011

To be honest, I was disappointed after reading all the reviews. I'm not sure what all the fuss is about, but I'll go back to making my regular salted pumpkin seeds next year.

Oct 30, 2007

These are delicious. I did one batch exactly to recipe. Then two I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent!

Oct 15, 2007

This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!!

Nov 02, 2009

So I never go back and review recipes but I had to review this one. We went to a pumpkin farm on Halloween and they had all pumpkins 5 for $5 so we bought the largest 5 we could find. We had so many seeds (10+ cups) that we were going to try several recipes. This was the first and my family told me to just make them all this way they loved them so much. I found the recipe to be very flexible. First batch I used olive oil instead of butter and added garlic salt as some recommended..FABULOUS! Second batch, ran out of olive oil so half canola..still fabulous! I didn't watch the time closely but baked each batch during a one hour tv show..stirred at the halfway point. I fast forwarded commercials so probably about 45 minutes. My only recommendation..I boiled in salt water for about 10-15 minutes and then let soak for about 10 more, while I was getting things ready. I have tried drying and/or soaking difference..just longer and more hassle. I didn't find them too salty but I like salty anyway..I have tried making them in the past without doing this and they don't taste as flavorful.

Nov 04, 2011

Fantastic! Easy and delicious. I did not change the recipe at all (don't have to, it's wonderful). Instead of soaking the seeds overnight, I decided to "quick brine" them. I boiled them in a brine solution (very salty water) for 10 mn, removed them from heat and let them sit in the hot water for another 10 mn. I patted them dry and immediately tossed them in the ingredients listed. I let it sit for about an hour (it soaks up the flavor better). Then I roasted them at 275 for an hour (to compensate for the moister seed). They were PERFECT. I'll be doing this every year.

Oct 31, 2008

Best I have found thus far. I still soaked my seeds in salt water for 2 hours before hand. I have used the oil recipes in the past and found the butter to taste much better.

Oct 27, 2007

EXCELLENT!! I am usually not a seed eater, it is something we just do for fun with the kids ... but I LOVE THESE!! SUPER GOOD! I cooked them on my stone pan, and the 250 just didn't seem hot enough after about 30 min of baking, so boosted up to 350 degrees and just watched them closely for the last half hour or so and stirred them several times. TURNED OUT GOLDEN BROWN and GREAT!! LOTS OF FLAVOR TOO! -Muskegon, MI


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 88 mg
  • 4%

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

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