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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!

More Pumpkin Recipes:

Roasted Pumpkin Seeds

5 from 1 vote
1
Cals:71.4
Protein:3
Carbs:8.6
Fat:3.1
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!
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!
Prep: 10 mins
Cook: 1 hr 15 mins
Total: 1 hr 25 mins
Serving Size: 1 /4 cup

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!

Last Step:

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Nutrition

Serving: 1 /4 cup, Calories: 71.4 kcal, Carbohydrates: 8.6 g, Protein: 3 g, Fat: 3.1 g, Saturated Fat: 0.5 g, Sodium: 92 mg, Fiber: 0.4 g

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30 comments on “Roasted Pumpkin Seeds”

  1. 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?

  2. Avatar photo
    Gina @ Skinnytaste

    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.

  3. Avatar photo
    inspired.mama

    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

  4. 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

  5. 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!

  6. Avatar photo
    Susan Borland

    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

  7. 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

  8. 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.

  9. @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!

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

    http://mytastyliving.blogspot.com/

  11. 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

  12. Avatar photo
    Renee @ MyKitchenAdventures

    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!

  13. Avatar photo
    Mary Jones- Toscano

    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?

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