Description
Crispy, nutty, and perfectly seasoned, these roasted pumpkin seeds are the ultimate fall snack. Quick to make, customizable with sweet or savory spices, and a healthy way to use pumpkin leftovers.
Ingredients
1½ cups pumpkin seeds (from 1 medium pumpkin)
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, coconut oil, or nut oil
2 teaspoons spice blend (pumpkin pie spice, curry, chili powder, etc.)
Instructions
1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Scoop seeds into a bowl of cold water, swish to clean, and remove pulp.
3. Simmer seeds in 2 cups salted water for 5 minutes.
4. Drain and pat seeds completely dry.
5. Toss with oil and spices, spread in a single layer on baking sheet.
6. Roast 10–25 minutes, stirring once, until golden brown.
Notes
Store cooled seeds in an airtight container for up to 2 weeks at room temperature or freeze for several months.
Shells are edible and add fiber; hull if desired after roasting.
Works with seeds from other winter squash varieties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105
- Sugar: 0
- Sodium: 140
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 5
- Cholesterol: 0