Do you have a leftover pumpkin on hand from Halloween or from pumpkin dishes (like this amazing Pumpkin Curry or Pumpkin Soup!)?
Don’t toss the seeds! Let me show you how to roast them in this easy tutorial.
And if you try the recipe, let us know how it goes! Leave a comment, rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!
How to Roast Pumpkin Seeds
An easy, step-by-step tutorial for how to roast your own pumpkin seeds! Versatile with what seasonings you add, but crunchy and delicious every time.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 (1/4-cup servings)
Category:
Helpful How-to
Cuisine:
Gluten-Free, Vegan
Freezer Friendly
1 month
Does it keep?
1 Week
Ingredients
- ~1 cup pumpkin seeds from 1 large carving or sugar (pie) pumpkin
- 1 Tbsp avocado or melted coconut oil
- 1 healthy pinch sea salt
- Seasonings (such as Shawarma or Curry Powder // optional)
Instructions
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Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more if making a larger batch).
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Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin. (If using store bought, measure out seeds and place directly on baking sheet.)
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Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
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Arrange washed and dried pumpkin seeds on baking sheet and drizzle with oil (1 Tbsp per 1 cup seeds). Add salt and any other desired seasonings (such as Shawarma or Curry), and toss to thoroughly coat.
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Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
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Let cool completely before transferring to a sealed container, such as a mason jar. Will keep at room temperature for 1 week or more, or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with oil and salt.
Nutrition Per Serving (1 of 4 quarter-cup servings)
- Calories: 102
- Fat: 6.5g
- Saturated fat: 1g
- Polyunsaturated fat: 1.87g
- Monounsaturated fat: 3.37g
- Sodium: 295mg
- Potassium: 147mg
- Carbohydrates: 8.6g
- Fiber: 2.9g
- Sugar: 0.4g
- Protein: 3g
- Calcium: 10mg
- Iron: 0.5mg
We tossed in cinnamon, cardamom, nutmeg, salt and pepper. Soooo good!
Great! Thanks, Konnie!
What temperature is the oven on?
You can find that in step 1!
I made these following your recipe but used my air frier instead! It only took 12 minutes at 350 degrees to crisp up. Such a good snack.
Yum! Thanks for sharing, Lindsey! xo
Hi, I followed recipe, although I dried the seeds overnight as they were very slimy. In the oven some of them started to pop. Out golden brown after 24 minutes but impossible to eat. When are you supposed to crack them open or do you eat them entirely with the shell on??
Hi Gisela, sorry to hear you had difficulty with this recipe! It is normal for them to pop in the oven. Maybe drying them out overnight dried them too much. Naturally, they are a bit chewy or fibrous and are different than shelled roasted pumpkin seeds from the grocery store. They are intended to be eaten with the shell on. Hope that helps!
All four of us liked these!
We’re glad to hear that, Heidi!
Yum! I was out of Avacado oil so used olive oil and sea salt. Will definitely use this recipe again. Thank you!
Super tasty with some guts left on – don’t rinse them! ??
I agree! Leave on the guts! Gives extra flavor taste delicious!
My new favourite snack! I didn’t rinse them and some ‘gubbins’ was still attached! Didn’t mess about just a little of olive oil and sea salt on a tray. Ive used various squashes, all varieties so far have been delicious, a little more salt after cooking to taste. What is the calorie content please!?
Thanks, Wendy! Find the nutrition information just below the recipe!