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!
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!
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!!
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!
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!
Doubled the recipe and loved the seasonings. We never throw out the seeds and its family tradition to make up a trayful.
My daughter and her boyfriend carved the pumpkins today and wanted to roast the seeds. I searched and found a number of recipes and they decided that this looked the easiest. And so they made them, and they are very tasty (a bit too salty, but that is not the recipes fault, LOL, did I mention her boyfriend has a HEAVY hand with the salt shaker?). My oven does seem to be hotter than average for everything. Or maybe it was the type of nonstick pan I used, but we found it to be ready 10 minutes early... Very tasty...
These are sooo good! My husband and I loved them so much that we ate them all in one setting. Oops! I guess we'll have to get another pumpkin to carve. :) I love this recipe because it's FAST! I didn't have to soak the seeds overnight. I don't have the patience for that. Thanks, Mirjam.
I am munching away on some of these right now. Have made them using this recipe for the past several years and forgot to rate it :-( I use sea salt and some creole seasoning for an added "kick". Yummalicious and extremely healthy - I don't use butter or oil, just a few quick sprays of Pam instead! Don't forget that pumpkin seeds are on the omega-3 list so they are good for your heart/cardiovascular system.
Thanks Mirj, these are REALLY good. I love pumpkin seeds and this was a real easy and tasty way to do them. I went with butter, garlic salt, and cayenne. I don't think 2 pumpkins worth of seeds will be left by tomorrow.