Roasted Pumpkin Seeds – Crispy, Flavor-Packed Snack in Minutes
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.