How to Roast Pumpkin Seeds in Oven

Original Post: https://www.evolvingtable.com/?p=92741

Pumpkin seeds in a white bowl with a pumpkin behind it.

5 from 4 votes

How to Roast Pumpkin Seeds in Oven

Easily learn How to Roast Pumpkin Seeds to enjoy all throughout Fall! Discover the best way to separate the white seeds from the pumpkin flesh, then season and bake them in the oven to toasted perfection.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 ½ cups raw pumpkin seeds from about 2 pie pumpkins
2 tsp. oil olive or avocado oil, or butter
½ tsp. salt or other seasonings*

Instructions

Remove the Seeds. Either cut each pie pumpkin in half lengthwise or cut around the stem and remove it as a “lid”. Scoop out and remove all of the pumpkin seeds and strings. (You'll get ~¾ cup seeds from one 3-pound pie pumpkin.)
1 ½ cups raw pumpkin seeds
Clean the Seeds. Place the seeds in a colander in the sink. Rinse them under cool running water for 20-30 seconds, running your fingers through to loosen up the seeds. Remove all of the pieces of pumpkin flesh and strings that you can.
For the more stubborn seeds: Hold the pumpkin seed using your thumb and pointer finger, and push it out to remove it from the strings. Place pumpkin seeds that have been separated from the strings back into the colander.
Dry the Seeds. Once all of the seeds have been removed, rinse them again under cool running water to get rid of any remaining strings. Dry pumpkin seeds thoroughly with a dish towel or paper towel. (If you have the time, let them sit out overnight to dry them completely.)
Preheat oven to 350°F.
Roast the Seeds. Combine pumpkin seeds, oil or butter, and your seasonings of choice in a large bowl. Toss to completely coat the pumpkin seeds. Line a large baking sheet with parchment paper and spread pumpkin seeds out in a single layer. Bake in preheated oven for 20-30 minutes, or until pumpkin seeds are crunchy.
2 tsp. oil, ½ tsp. salt, 1 ½ cups raw pumpkin seeds
Let cool completely before enjoying.

Video

Notes

One serving is roughly ¼-cup, or 1-ounce, of roasted pumpkin seeds.
If using seasonings other than salt, you’ll need about 1-2 teaspoons.
You can use blackened seasoning, taco seasoning, or even a mixture of pumpkin pie spice and sugar. If using additional seasonings, toss after baking for best results.

Meal Prep and Storage

To Prep-Ahead: With such a long shelf life, roasted pumpkin seeds are great to make in advance to have on hand.
To Store: Keep in an airtight container for up to 2-3 months at room temperature, or up to 6-9 months in the refrigerator.
To Freeze: Seal in a freezer-safe airtight container and freeze for up to 6 months.

Nutrition