Description
Make the most of your pumpkin with this Easy Roasted Pumpkin Seeds Recipe! It’s a simple, crunchy snack that’s full of flavor and ready in under 30 minutes. Perfect for customizing with sweet or savory spices—ideal for fall or anytime you need a healthy, satisfying bite.
Ingredients
1½ cups raw pumpkin seeds
2 teaspoons fine sea salt, plus extra for sprinkling
2 teaspoons olive oil, coconut oil, or walnut oil
2 teaspoons favorite spice blend (pumpkin pie spice, curry powder, chili powder, or harissa)
Instructions
Preheat your oven to 350 °F (177 °C). Prepare a baking sheet by lining it with parchment paper and keep it ready.
Bring 2 cups of water to a boil in a medium saucepan, and add 2 teaspoons of salt for flavor infusion.
While the water heats, clean the pumpkin seeds: place them in a bowl of cold water and swish gently to remove pulp. Floaters usually pop off easily.
When the salted water boils, add the cleaned seeds and simmer for 5 minutes to help them roast evenly and crisp up nicely.
Drain the seeds, checking for and removing any stringy pumpkin bits still clinging.
Transfer seeds to a clean dishcloth or paper towel and pat them completely dry—this is key to achieving crispy seeds.
Spread the dried seeds on the prepared baking sheet. Drizzle with oil and sprinkle on the spice blend; toss well until seeds are evenly coated.
Spread the seeds in a single layer on the baking sheet. Bake in the oven, stirring at least once mid‑way, until the seeds are fragrant and golden around the edges, about 10 to 25 minutes, depending on seed size and your oven. Keep an eye on them to avoid burning.
Notes
Dry seeds thoroughly before roasting for maximum crispiness.
Sweet variation: Use cinnamon and a touch of sugar.
Store cooled seeds in an airtight container at room temp for up to 2 weeks.
Add to salads, yogurt, or trail mix for a flavorful crunch.
- Prep Time: 10 minutes
- Cook Time: 15–25 minutes
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105
- Sugar: 0 g
- Carbohydrates: 2 g
- Protein: 5 g