Once you carve the pumpkin and create a really cute Jack-o-Lantern, what do you do with the pumpkin seeds? Here’s an easy recipe for roasting pumpkin seeds that’s another one of the pumpkin recipes that make a delicious treat!
Let’s turn all those pumpkin seeds into an easy yummy treat for the family today. Roasting Pumpkin Seeds make the perfect snack, especially if your house is filling up with all the traditional sweet snacks associated with Halloween.
Why not make something delicious and fun for your family to snack on while handing out treats to the neighborhood kids this year.
Benefits of Pumpkin Seeds
Pumpkin seeds are a healthy and tasty snack that’s rich in nutrients. Full of magnesium, zinc and omega-3 fats, these seeds are heart-healthy immune system boosters that are not only delicious but are easy to roast at home. The benefit of roasting them yourself is that you’re in control of what goes on them so you don’t have to worry about harmful additives that you get with commercially roasted pumpkin seeds.
While most of us don’t relish the idea of digging the seeds out of an actual pumpkin, which you could totally do if that’s you thing, you can purchase raw pumpkin seeds at your local grocery store or order them online.
Pumpkin seeds are easy to roast and make a delicious snack. You can eat them plain or season with salt or your favorite seasonings.
Make sure you print out the recipe below and save it for later!
- 2 cups of raw pumpkin seeds
- 2 tbsp vegetable oil
- Salt, pepper
- Garlic powder, paprika or other seasonings
Easy Tip: The key to having crispy roasted pumpkin seeds is to make sure the seeds are dry to begin with when you start.
Cut open the pumpkin and scoop the seeds out. Place in a colander and run under cool water. Try to remove as much of the pumpkin flesh as possible.
Shake the colander to remove all the access water. Then place the seeds on a clean kitchen towel or paper towels and pat dry.
Spread the seeds out on a baking tray, coat with oil or butter and sprinkle with your favorite seasonings. Roast at 400 degrees stirring once or twice until crispy; about 30 to 40 minutes.
How to Store and Serve Roasted Pumpkin Seeds
Store roasted pumpkin seeds in an airtight container for up to 2 weeks.
Check out these awesome recipes that include a healthy sweet treat, bread, granola, seed butter and pesto:
- Chocolate Pumpkin Seed Bark by Daring Gourmet
- Pumpkin Seed Nut Bread by Running To The Kitchen
- Cranberry Pumpkin Seed Granola by Hello Creative Family
- Sunflower Pumpkin Seed Butter by Fit Mitten Kitchen
- Basil-Pumpkin Seed Pesto by Cookie And Kate
More Cute and Fun Halloween Recipes:
- Chocolate Thumbprint Cookies with Googly Eyes
- Halloween Cookies with Colorful Candy Pieces
- Nutter Butter Mummy Cookies
- 12 Cute Halloween Brownie Recipes
- Sriracha Pumpkin Seeds
- 2 cups whole pumpkin seeds
- 2 tbsp vegetable oil
- Salt or other seasonings
- Cut open the pumpkin and scoop the seeds out.
- Make sure you rinse and dry the seeds well.
- The key to having crispy roasted pumpkin seeds is to make sure the seeds are dry to begin with.
- Spread the seeds out on a baking tray, coat with the oil or butter and sprinkle with the salt or other seasonings.
- Roast at 400 degrees stirring once or twice until crispy; about 30 to 40 minutes.
- You can substitute the vegetable oil with butter.
- Other seasonings you can use are chili powder, curry powder or seasoned popcorn salt.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 76mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!