Roasted Pumpkin Seeds

Saturday, August 28, 2010

Pumpkin!, originally uploaded by jenib320.
Fall is here! I picked up this pumpkin today to make one of my favorite foods, roasted pumpkin seeds! This is the recipe I use every year! Enjoy :)

Roasted Pumpkin Seeds

- 1 1/2 cups of pumpkin seeds*
- 2 tablespoons melted butter
- 1 teaspoon kosher salt (use less if using salted butter)

*Approx the amount in a medium/large pumpkin.

If you have more or less than 1 1/2 cups of seeds, just add or subtract a bit of butter to compensate. Believe me, it's hard to mess up pumpkin seeds!

Pumpkin Seeds, originally uploaded by jenib320.
1. Carve your pumpkin and separate the seeds from the stringy-innards.

2. Put your seeds in a strainer and rinse to get rid of stray innards.

3. Preheat oven to 300 degrees. Lay seeds out to dry on a towel for 10-15 minutes, or dry out in the oven while preheating.

Pumpkin Seeds, originally uploaded by jenib320.
4. Mix seeds, melted butter, and salt in a mixing bowl. Stir to coat. Pour seeds out onto a jelly roll pan. Spread seeds out evenly by gently shaking the pan.

5. Roast seeds for 45 minutes, mixing the seeds every 15 minutes.

Pumpkin Seeds, originally uploaded by jenib320.
Enjoy! :)


  1. Ya, I love them too! I have 2 pumpkins that are orange on the vine. I'm hoping for more so we can share them with our friends...

  2. shut up! You already got a pumpkin!!! I'm so jealous!!!!

  3. 2 mnths late, but I just carved my pumpkin and am using your recipe =) YUMMM!


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