Roasted Pumpkin Seeds

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Roasted pumpkin seeds are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!

Roasted pumpkin seeds are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!Roasted Pumpkin Seeds

For a more decadent version, I also have Smokey BBQ Spiced Roasted Pumpkin Seeds. To use the rest of the pumpkin, this week I also 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. Oh and addicting!

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 these crunchy roasted 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 are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!

Roasted pumpkin seeds are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!

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Roasted pumpkin seeds are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!
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Roasted Pumpkin Seeds

2
SP
71.4 Cals 3 Protein 8.6 Carbs 3.1 Fats
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
COURSE: Snack
CUISINE: American
Roasted pumpkin seeds are fun and simple to make with your kids, especially after you just finished carving it; they also make for a healthy snack!

Ingredients

  • seeds from a pumpkin
  • olive oil spray
  • kosher salt

Instructions

  • 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!

Nutrition

Serving: 1/4 cup, Calories: 71.4kcal, Carbohydrates: 8.6g, Protein: 3g, Fat: 3.1g, Saturated Fat: 0.5g, Sodium: 92mg, Fiber: 0.4g
Blue Smart Points: 2
Points +: 2
Keywords: baking pumpkin seeds, how to roast pumpkin seeds, how to roast pumpkin seeds after carving, roasted pumpkin seeds, roasting pumpkin seeds

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30 comments

  1. I have never had roasted pumpkin seeds. These are really good! Just pulled them out of the oven about 15 minutes ago!! Thanks!

  2. Just popped these in the oven….I also sprinkled some chipotle powder on em! Very excited since all your recipes I have made so far (I'm a new reader and so far have done 5) have been excellent!

  3. Ohh these look so tasty! I can't wait to carve a pumpkin and make these myself! =)

  4. Yeah, I found pumpkin seeds in recipe builder. I couldn't find anything that said with or without shell. It just said pumpkin seeds–1 tsp (5g) 1 point.

  5. Were you loOking on recipe builder? With the shell on?

  6. I was wondering how you figured out the Points+ value for these. I tried looking up pumpkin seeds on WW's website before and it was much higher than 2. I just didn't want to get all carried away and end up eating 15 Points in one sitting!
    BTW, I toss Chipotle Seasoning on mine and it adds a nice kick to it.

  7. Love pumpkin seeds! They are really good with Lawrys season salt too!

  8. I love roasted pumpkin seeds! I tried to make some the other day but forgot them in the oven until it was too late. Whoops.

    I am new here and love your blog. Following soon!

  9. One of the best things about Fall!

  10. one of my FAVORITE fall snacks!

  11. I think I am going to have to do a little taste testing and/or some research: kosher salt vs. sea salt vs. regular salt?

  12. Amber, yes it would work, you would not need as much time, but the points will be much higher!!

    Mary- the pumpkin should last about 3 days in the refrigerator or longer in the freezer. I heard you shouldn't can pumpkin because of botulism.

    Susan, I love them too! My husband really liked them too, he didn't grow up eating them but was really impressed when he tried them.

    Shanon- I use my Misto or oil decanter and spray my own oil on it. Everyone should own one!!

    Inspired mama- I linked the the recipe at the top. That should take you to it.

  13. Thanks GINA! I actually got some baking pumpkins in my CSA this week so I will def. be doing this. But Can you please let me know how you make your pumpkin for the puree and what you are making with it! thanks!!!!! http://inspiredchunkymama.blogspot.com

  14. Pumpkin Puree freezes well. Just put a cup or two in a freezer bag. I use it all year long!

  15. Mmmm Pumpkin Seeds, one of my favorite memories as a child, carving our pumpkins and then de-gooing the seeds and baking them with my mom & sister. Oh the good ol'e days

  16. I rmember making these when my boys were growing up,
    Rita

  17. Simple things taste the best sometimes!!

  18. I may try this and not throw them away with all of the yuck out of my pumpkin.

  19. I make these every year, and look forward to it all year long. I am loving all of your fall recipes, and can't wait to make your pumpkin cupcakes this weekend! Keep all the amazing recipes coming!

  20. oh my goodness I just pinned this because these are one of the top reasons I love fall. Way to go on putting them on your recipe blog, because occasionally I'll mention my undying love for pumpkin seeds and people wrinkle their noses. ugh.
    love,
    Suze @ susanborland.blogspot.com

  21. You have no idea how much I love pumpkin seeds. Some of my best memories growing up were in the fall picking, carving and roasting pumpkins {seeds}. Love this post and come halloween I will be sharing our famous recipe as well. Time and time again, I love your blog.
    Laura @ A Healthy Jalapeño

  22. I was pleasantly surprised to find canned pumpkin at Walmart last weekend for the first time in months. I was a pig and got 12 cans.

  23. @Shannon – you can buy a Misto (or any other brand) sprayer. Fill it up with whatever olive oil you like to use and you can spritz it on everything 🙂 I use mine all the time!

  24. One of my all-time faves! I can't wait to snack on some this year.

  25. Ohh these look so tasty! I can't wait to carve a pumpkin and make these myself! =)

    http://mytastyliving.blogspot.com/

  26. Can you toss with olive oil instead of using spray? And how much? I don't like using cooking spray if I can help it.
    -Shannon

  27. Yum! a once a year treat for me! I like to sprinkle some cayenne on them too! I heard there was going to be a pumpkin shortage due to Hurrican Irene…sigh…I stocked up on puree yesterday at the store while it was still there!

  28. Best part of the season was doing the same with my mom! BTW how long does the pumpkin puree last? There is a little farm stand near me that has pie pumpkins and I wanted to get some. Can you can it?

  29. These are my FAVORITE fall snack! I especially like the ones that are hollow that you find scattered in.

  30. Will this work with purchased "raw" pumpkin seeds I don't do the slimy stuff 🙂