This How to Roast Pumpkin Seeds will have you buying a pumpkin just so you can well, roast its seeds. It is easy and you wind up with a delicious nutritious snack. Do not forget to save the pulp for your next pumpkin dish.


¾ cup raw pumpkin seeds

1 Tbs. Olive Oil

½ Tsp. Kosher Salt

¼ Garlic Powder

¼ Tsp. Paprika, optional

1/8 Tsp. Black Pepper



Preheat oven to 350°F (177ºC).

Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes.

Stir every 5 minutes for even toasting and check for doneness with each stir by tasting a seed for crunchiness.

Transfer the roasted pumpkin seeds to a bowl to cool down.


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