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How to Roast Pumpkin Seeds – Three Different Ways

It's pumpkin season! Store refrigeration cases are filled with 6-pack upon 6-pack of pumpkin beers; the infamous pumpkin-spiced latté is in every café; and every corner store has piles of pumpkins showcased out front.  At our house, we love to decorate with pumpkins – and the seeds never go to waste since they make for a perfect healthy snack. Below are my three favorite ways to roast pumpkin seeds. Each recipe is easy and requires minimal ingredients – but they deliver maximum flavor!

Ingredients: (These were based on the seeds from 3 pumpkins — adjust accordingly)

  • Fresh pumpkin seeds, cleaned of any pumpkin flesh
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon of spice — I use old bay, curry, and dry wasabi powder

Spread the seeds onto a cut-open paper grocery bag. Allow the seeds to dry thoroughly for 2 days, flipping them over after 24 hours.

Once dry, preheat oven to 325° and spread seeds across a sheet pan. Drizzle with olive oil. Using a spatula, toss the seeds to distribute the olive oil. Bake seeds for 20 minutes, removing to stir at the 10-minute mark. Check again at 20 minutes — the seeds are done when they have a golden brown coat.

Remove the seeds from the oven, break into different portions and toss individually with salt and the spices of your choosing (use 1/4 teaspoon salt and 1/2 teaspoon of spice for each variation you make.

Seeds will keep in a sealed container or bag for up to 2 weeks. Which flavor are you most looking forward to trying?

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