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Roasted pumpkin seeds are fun and healthy snack to make along with your kids, especially after you only finished carving your pumpkin!

Roasted Pumpkin Seeds

I even have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We’d help her make them, and help her eat them too! As an adult, I still love snacking on these crunchy roasted seeds. Nothing fancy, just tossed with some kosher salt and calmly sprayed with a bit of olive oil. Some people peel the skin off, but I eat them skin and all! For a more decadent version, I even have Smokey BBQ Spiced Roasted Pumpkin Seeds. To make use of the remainder of our pumpkin, I also made homemade pumpkin puree to make use of in some pumpkin recipes.

Ingredients

• Fresh pumpkin seeds from one pumpkin
• olive oil spray
• Kosher salt, to taste

How To Roast Pumpkin Seeds

1. Prepare The Pumpkin Seeds: After removing seeds from the pumpkin, draw back any pumpkin bits and strings. Place the seeds in a colander and rinse under cold water. Attempt to remove any remaining pumpkin residue.
2. Drying: Spread the seeds out on a towel and pat dry. Allow them to air-dry for a couple of hours or overnight. It will assist in achieving a crispy result.
3. Preheat Oven: Preheat your oven to 300°F (165°C).
4. Seasoning: Spread the seeds out evenly on a sheet pan and spritz throughout with olive oil, season throughout with salt, to taste.
5. Roasting: Roast the seeds within the preheated oven for 20 to half-hour, or until golden brown. Ensure to stir or shake the tray every 5 minutes to make sure even roasting and to stop burning. For crispier seeds, leave them more time.
6. Cooling: Once done, remove from the oven and allow them to cool on the baking sheet. The seeds will turn out to be crunchier as they cool.

Pumpkin Seed Flavor Variations:

1. Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
2. Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
3. Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting. See recipe here.
4. Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
5. Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
6. Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
7. Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.

More Pumpkin Recipes:

Prep: 10 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 25 minutes mins

• Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water. Attempt to remove any remaining pumpkin residue.

• Spread the seeds out on a towel and pat dry. Allow them to air-dry for a couple of hours or overnight. It will assist in achieving a crispy result.

• Preheat the oven to 300F.

• Spread the seeds out evenly on a sheet pan and spritz throughout with olive oil, season with salt, to taste.

• Roast the seeds within the preheated oven for 20 to half-hour, or until golden brown. Ensure to stir or shake the tray every 5 minutes to make sure even roasting and to stop burning. For crispier seeds, leave them more time.

• Once done, remove from the oven and allow them to cool on the baking sheet. The seeds will turn out to be crunchier as they cool.

Last Step:

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Pumpkin Seed Flavor Variations:

• Sweet Cinnamon Sugar: Toss seeds with oil, sugar, and cinnamon right after roasting.
• Pumpkin Pie Spice: Toss seeds with oil, sugar, and pumpkin pie spice right after roasting.
• Smokey BBQ Pumpkin Seeds: Toss seeds with onion powder, garlic powder, smoked paprika, cayenne pepper, brown sugar right after roasting.
• Chili Lime: Toss seeds with olive oil spray and Tajin or chili-lime seasoning.
• Spicy Chili: Toss seeds with olive oil spray, chili powder, paprika, and a touch of cayenne.
• Garlic Parmesan: Toss seeds with olive oil spray, garlic powder, and grated parmesan.
• Curry Flavored: Toss seeds with olive oil spray, salt and curry powder.

Serving: 1 /4 cup, Calories: 72 kcal, Carbohydrates: 9 g, Protein: 3 g, Fat: 3.1 g, Saturated Fat: 0.5 g, Sodium: 92 mg, Fiber: 0.4 g