Easily make your own Roasted Pumpkin Seeds to enjoy all throughout Fall! Snack on these deliciously healthy morsels, or use them as a crunchy addition to soups, salads, and more!
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.)
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.
Once all of the seeds have been removed, rinse them again under cool running water to get rid of any remaining strings.
Preheat oven to 350°F.
Line a large baking sheet with parchment paper and spread pumpkin seeds out in a single layer.