Roasted Pumpkin Seeds

Whether you carved a jack-o-lantern or just love to make your own pumpkin puree, crunchy roasted pumpkin seeds are easy to make in the oven for a nice little treat you'll be happy to eat.

Course Snack

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings (1/2 cup) servings

Calories 131kcal

Author Meggan Hill

Ingredients

1 1/2 cup raw pumpkin seeds fibrous strings and pulp removed (see note 1)
2 tablespoons olive oil
1 teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Prepare a rimmed baking sheet with a piece of parchment paper.
In a medium bowl, stir together pumpkin seeds and olive oil. Sprinkle salt and mix thoroughly.
Spread seeds evenly on prepared baking sheet and bake until seeds are toasted, flipping seeds over every five minutes, about 15 minutes total. Remove from oven and cool completely.

Notes

Raw pumpkin seeds: Fresh out of the pumpkin works best. But don't forget, you can also apply this recipe to squash seeds (you may not get as many out of a squash, but they're just as good).
Yield: This recipe makes 1 1/2 cups roasted pumpkin seeds (or whatever quantity of seeds you decide to roast).
Storage: Store roasted, cooled pumpkin seeds in an airtight container at room temperature for up to a month. Or, store in the refrigerator for up to 3 months.
Freezer: Roasted pumpkin seeds can be frozen for up to 6 months.

Nutrition