Print Options:

Roasted Pumpkin Seeds

Yields12 ServingsPrep Time20 minsCook Time2 hrs 45 minsTotal Time3 hrs 5 mins

A great way to use up the pumpkin seeds you tore out of your jack-o-lanterns for Halloween.

Pumpkins in a pile

 4 cups Seeds from several gutted pumpkins (three large pumpkins, in this case)
 2 tbsp Kosher salt
 2 tsp Garlic powder
 2 tbsp Vegetable oil
 1 tsp Onion powder
 1 tsp Paprika
 2 dashes Worcestershire shire or soy sauce
 Cayenne pepper (optional)

This recipe starts with the guts of your jack-o-lanterns. Pull out all the seeds and separate them from the pump. Doing this with the pulp and seeds submerged in a bowl of water can help with the separation.


Soak the separated seeds in a combination of the salt and water for 1-2 hours. Use enough water to cover the seeds and to dissolve most of the salt — 3-6 cups depending on how many seeds you have.


Drain the seeds and give them a quick rinse in a colander. Lay them out on a baking sheet lined with parchment paper or a silicone baking mat. Dry the seeds in a low oven, about 200 degrees Fahrenheit for 1-2 hours. Stir occasionally.


Remove seeds from oven and reset the oven for 400 degrees. At this point, the seeds should be mostly dry on the surface. Put the seeds in a bowl and lightly coat with vegetable oil, then toss the seeds with your seasonings, coating them evenly.


Evenly distribute the seeds again on your parchment or silicone-lined baking sheet and roast them in the hot oven, stirring every 10 minutes or so. Keep and eye on them and remove them from the oven to cool when they look done to your liking but not burnt. You're probably looking at 30-45 minutes of roasting time.


If you find they need additional seasoning, sprinkle it on while the seeds are still warm. Then, allow them to cool and eat.

Nutrition Facts

Servings 12