13 Reviews

Kittencal does it again! These are the best pumpkin seeds I've ever had. Even my daughter who never eats pumpkin seeds has been asking for them as her snack for school most days. The boiling makes all the difference!

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Camden's Mom November 14, 2015

Deliciously crunchy and so addicting! Just keep an eye on the seeds so they don't burn.

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Delicious as it Looks July 14, 2015

I am snacking on this wonderful treat right now, fresh out of the oven! Delicious! I followed the recipe exactly (except for using vegetable oil, since i was out of olive oil ) and they turned out perfectly! My pumpkin yielded about 2 cups of seeds, so I used 4 cups of water and 4 teaspoons of salt. I cooked them in my toaster oven at 400 degrees for 20 minutes and it was the perfect amount of time. Would recommend this to anyone! Thanks for the recipe Kittencalskitchen! YUM!

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Katertots November 02, 2012

These are delicious. A sweet pumpkin yielded 1/2 a cup seeds in all. I am giving this 4 stars rather than 5 because both times I have tried this recipe the seeds burnt slightly at about half the amount of time. I did dry mine very well. I feel 400F is too high. Maybe my oven runs higher..?!! The olive oil was giving off a burning smell. I used a good quality unrefined extra virgin olive oil (maybe because it was virgin, I think that is what I used both times, but previously using a refined version!) I sprinkled on a little sea salt. DD (toddler) loves them, she likes all kinds of seeds a lot. I will try this again at a lower temperature or with way more seeds.

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UmmBinat December 02, 2010

I made these tonight after carving our pumpkins. I have never boiled the pumpkin seeds before toasting them until now. They turned out crunchy and very tasty. I used half the salt when I boiled the seeds (trying to reduce sodium) and added some chili seasoning for flavour when I toasted them. I also used my stone bakesheet when I toasted them. I'm not sure if that made them any crispier than a cookie sheet would, though.

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Brenda_69 October 30, 2010

I made these yesterday after helping my 2 year old carve her first jack-o-lantern ;-). The directions were easy to follow and they definitely came out nice and crunchy. Too bad her small pumpkin only had about 1/2 cup seeds in it to begin with, because I've eaten almost all of them already and still want more. I'll gladly be saving this method to use again in the future. Thank you so much for posting!

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Outnumbered By Peanuts October 28, 2008

Great recipe! My seeds turned out nice and crispy and yummy! I actually used butternut squash seeds! Thanks Kitten!

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Sharon123 October 08, 2008

I got 2 cups of seeds out of a medium pumpkin. I only used 2 cups of water to simmer them in (instead of the suggested 8 cups which seemed like far too much). Worked fine. They never got that brown even after 40 minutes, probably because I didn't dry them. Very delicious and crispy.

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VeggieChallenge December 03, 2007

These were good! My kids love pumpkin seeds.

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razzintaz October 12, 2007

Kittencal, loved these. Have been making these for years with different recipe, I just threw it out! This was a great way to cook them, and much easier and better. The addition of olive oil was something I had never done and made all the difference. Thanx for great recipe addition.

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Baby Chevelle November 13, 2006
Perfect Crispy Toasted Pumpkin Seeds