Roasted Pumpkin Seeds

"Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Michele K. photo by Michele K.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Michele K. photo by Michele K.
photo by Lindsey B. photo by Lindsey B.
Ready In:
50mins
Ingredients:
7
Yields:
1 cups seeds
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ingredients

  • 1 12 cups pumpkin seeds
  • 2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
  • salt
  • garlic powder (optional)
  • cayenne pepper (optional)
  • seasoning salt (optional)
  • cajun seasoning (optional)
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directions

  • Preheat oven to 300 degrees F.
  • While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
  • Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
  • Spread pumpkin seeds in a single layer on baking sheet.
  • Bake for about 45 minutes, stirring occasionally, until golden brown.

Questions & Replies

  1. How long do these keep?
     
  2. ARE pumpkin seeds suppose to pop like popcorn while roasting?
     
  3. Do you dry the seeds first?
     
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Reviews

  1. These are delicious! We carved three medium sized pumpkins tonight and ended up with about 3 cups of seeds so I doubled the butter (actually I used margarine) and we seasoned with about 2 teaspoons garlic powder and 2 teaspoons of seasoned salt. We cooked them for 15 minutes then took them out and stirred them and we repeated this twice so they cooked just perfectly in about 45 minutes total baking time. Thanks for a great recipe!
     
  2. Yummy scrummy in my tummy! Throwing out pumpkin seeds should be a crime with tasty recipes like this around. We added a bit of chilli powder for a slightly spicy seed. They were gone in minutes. Next time we need a bigger pumpkin!
     
  3. Mirj. you have made me one happy lady tonight!! For years my pumpkin seeds never taste like my moms and I always follow her recipe but seem to enjoy hers much better...until now :-) DH, DD and I are all fighting over these seeds, they turned out wonderful, they have the perfect taste, they are nice and crispy but not too well done. I have never used olive oil before when making pumpkin seeds but you bet I will be from now on. DH and DD want me to go buy 2 more pumpkins just for the seeds. Such a simple recipe that I could never get right, thanks to your recipe it is better then right!!
     
  4. A SWEET TWIST: These were gone before they had a chance to cool! After completely demolishing a test batch, I did discover that my oven roasted the seeds at a slightly lower temperature in only 35 min. My husband and I tossed the seeds around in cinnamon and sugar along with the margarine before baking, and they were simply delectible! If you're looking for a sweet treat, I highly recommend giving this one a try!
     
  5. Excellent! Last Fall I used a lot of pumpkins and needed something to do with the seeds. This was my first time to have them. I wish I had had more seeds because we ate them up really fast. I guess I am a purist because all I used was salt. We thought they tasted like popcorn, but better. My kids loved them!
     
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Tweaks

  1. Great recipe! Cajun spice mix
     
    • Review photo by Michele K.
  2. SO yummy! Used some Cajun spice, salt & Cayenne! Also, parboiled the seeds after washing them for about 4 minutes. Dried and then tossed with oil and spices.
     
  3. I like having some of the pumpkin mash on the seeds, I used a hand blender to puree the stringy bits & mix it in. It takes twice as long to crisp up but tastes great
     
  4. Less heat, shorter time.
     
  5. I used olive oil, kosher salt, chipotle powder, and the zest and juice of 1 lime. So good.
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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