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
Roasted Pumpkin SeedsFor 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!
More Pumpkin Recipes:
- Pumpkin Butter
- Pumpkin Spice Cream Cheese
- Pumpkin Seed Encrusted Baked Tilapia
- Pumpkin Pecan Banana Bread
- Pumpkin Mac and Cheese with Roasted Veggies
Roasted Pumpkin Seeds
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!
