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Roasted Pumpkin Seeds

Crisp roasted pumpkin seeds from a fresh pumpkin, seasoned simply with olive oil and salt, with savory and sweet variations.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings (½ cup)
Course: Snack
Cuisine: American
Calories: 163
Ingredients Method Notes

Ingredients
  

  • 2 cups whole pumpkin seeds from 1 large or 2 medium pumpkins
  • 2 teaspoons olive oil or melted butter
  • ½ teaspoon fine salt or to taste
  • optional seasonings see the flavor ideas in the post

Method
 

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
  2. Put the seeds and pulp in a bowl of water and rub them apart; skim off the seeds.
  3. Rinse the seeds in a colander, removing any strands.
  4. Pat the seeds very dry with a towel, then air-dry for at least an hour if you can.
  5. Toss the seeds with the oil, salt and any seasonings.
  6. Spread in a single layer and roast for 20 to 30 minutes, stirring every 10 minutes, until golden and crisp.
  7. Cool completely on the tray; they crisp up as they cool.

Notes

For the cinnamon maple version, use 1 tablespoon maple syrup and 1 teaspoon cinnamon, and stir more often. Store in an airtight jar for up to 1 week.