Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

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Vickie Parks


This is a fairly standard recipe for basic oven-roasted pumpkin seeds, using the seeds from a freshly carved pumpkin. We enjoy these every fall.


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8-12 (about 2 cups roasted seeds)
15 Min
15 Min


How to Make Roasted Pumpkin Seeds


  1. Preheat oven to 350°F. Lightly coat a baking sheet with the butter; set aside.
  2. After carving a fresh pumpkin, remove seeds from the pumpkin pulp. Place the pumpkin seeds in a colander and rinse several times under cool running water until all stringy pulp is gone. Rinse seeds once more, and let the colander stand in sink (about 5-10 minutes) to let the water drain out.
  3. In a bowl combine salt, garlic powder and seasoning salt. Add seeds and toss until all seeds are well coated.
  4. Place the pumpkin seeds on the buttered baking sheet. Bake in a 350°F oven for about 15 minutes or until seeds are a light golden brown. Let cool completely before enjoying.

Printable Recipe Card

About Roasted Pumpkin Seeds

Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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