Roasting pumpkin seeds are fun to make with your kids and make a healthy snack!
This week I made homemade pumpkin puree to use in some pumpkin recipes I have planned in the next few days because apparently pumpkin puree is not easy to come by! I used the seeds from my small pie pumpkins to make this snack, which by the way is naturally gluten-free and vegan.
I have fond childhood memories of my mom roasting the pumpkin seeds after we carved our jack-o-lanterns. We would help her make them, and help her eat them too. As an adult, I still love snacking on roasted pumpkin seeds. Nothing fancy, just tossed with some kosher salt and lightly sprayed with a little olive oil. Some people peel the skin off, but I eat them skin and all!
Roasted Pumpkin Seeds
Servings: varies • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 71.4 • Fat: 3.1 g • Protein: 3.0 g • Carb: 8.6 g • Fiber: 0.4 g • Sugar: 0 g
Sodium: 92 mg (without salt)
- seeds from a pumpkin
- olive oil spray
- kosher salt
Remove the seeds from the pumpkin, and clean off any pumpkin debris.
Wash the seeds and lay them out on a baking sheet overnight to dry.
The next day, pre-heat the oven to 250°. Spread the seeds out evenly and lightly spray with olive oil spray and season with salt to taste.
Roast the seeds in the oven until the seeds become golden brown, about 1 hour and 15 minutes. Let them cool and enjoy!