Recipe Details

Roasted Pumpkin Seeds

  • Batch: 24
  • 1 Pumpkin seeds; from one whole pumpkin, about 6-8 cups
  • 2 tablespoons Vegetable oil
  • Salt to taste
  • OPTIONS - use any, or none
  • Garlic Salt
  • Cumin and Chili Powder
  • Curry
  • Curry and Cayenne
Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so.

When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 325 F oven for 18-25 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving. (These little suckers taste so good that roasted seeds rarely are allowed to cool much beyond just cool enough to touch before they get scarfed.)

Nutritional Facts

  • Serving Size 1 Batch (2g)
    Servings Per Recipe: 24
  • Amount Per Serving
  • Calories 8
    Calories From Fat 8
  • % Daily Value
  • Total Fat 1g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 145g
  • Total Carbohydrate 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g