How to Roast Pumpkin Seeds

Roasting Halloween pumpkin seeds straight out of the pumpkin is simple and easy. You can use a variety of seasoning options based on your flavor preferences.

Course Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 6

Ingredients

1 Pumpkin Seeds from average size
1-2 Tablespoons Olive Oil (Can substitute butter)
1/2 Teaspoon Salt (to taste)
1/4 Teaspoon Garlic Salt (to taste)

Instructions

Wash the pumpkin "guts" off the seeds. After separating the seeds from the stringy pulp, place them in a colander and rinse under water.
Dry the seeds: Spread the seeds out in a single layer to dry completely. You can spread them on a towel and dry with a towel, but be warned they will stick! Another option is to wait for them air dry. (Recommended)
Preheat oven to 325.
Mix dried pumpkin seeds with olive oil, salt and garlic salt on baking sheet. Mix well and add more seasonings as desired for taste.
Spread the seeds out into a single layer on the baking sheet and place in oven at 325 for between 5-20 minutes. Time will vary depending on the size of seeds. Check on seeds every 5 minutes and stir each time checking for burnt seeds.
When seeds begin to brown, remove them from oven and let cool.

Notes

How to Roast Pumpkin Seeds Tips

• Yes you can eat the out shell after the pumpkin seeds are roasted in the oven. The shell becomes crispy and easier to chew.

• You can substitute Pam spray instead of Olive oil and a salt substitute for healthier versions of roasted pumpkin seeds.

• The pumpkin seeds can burn quickly once they begin to brown. Check on them regularly and stir frequently.

• Pumpkin seeds recipes are very flexible. You can give Lawry's seasoned salt or any other favorite seasoning a try if you want. Just remove the salt and garlic salt from the recipe and add your own seasonings.

• Feeling lazy? You don't have to get ALL the orange pieces off your pumpkin seeds. The little pieces of pumpkin will add a little flavor once they are roasted.