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How to Roast Pumpkin Seeds

Scooping out the seeds and flesh from a halved pumpkin

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!

Parchment-lined baking sheet with pumpkin seeds removed from a pie pumpkin
Spoon scooping up fresh pumpkin seeds

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5 from 2 votes

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.
Author: Minimalist Baker
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

US Customary - Metric
  • ~1 cup pumpkin seeds from 1 large carving or sugar (pie) pumpkin
  • 1 Tbsp avocado or melted oil (I add 1 Tbsp per 1 cup seeds)
  • 1 healthy pinch sea salt

Instructions

  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper (or more if making a larger batch).

  2. 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.)
  3. Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
  4. 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.
  5. Bake for 20-30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
  6. 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: 50
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Sodium: 40mg
  • Carbohydrates: 2.4g
  • Fiber: 0.8g
  • Protein: 0.8g
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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made this
  1. Avatar for Karen ParentKaren Parent says

    October 31, 2018 at 11:40 am

    Super tasty with some guts left on – don’t rinse them! ๐Ÿ‘๐Ÿ‘

    Reply
    • Avatar for Jeanine RobinsonJeanine Robinson says

      November 10, 2018 at 5:51 pm

      I agree! Leave on the guts! Gives extra flavor taste delicious!

      Reply
  2. Avatar for MichelleMichelle says

    November 1, 2018 at 6:10 pm

    Yum! I was out of Avacado oil so used olive oil and sea salt. Will definitely use this recipe again. Thank you!

    Reply
  3. Avatar for HeidiHeidi says

    February 14, 2019 at 8:00 am

    All four of us liked these!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 16, 2019 at 7:31 am

      We’re glad to hear that, Heidi!

      Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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