Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Pumpkin Seeds Recipe
    Lost? Site Map

    Roasted Pumpkin Seeds

    1/1 Photo of Roasted Pumpkin Seeds

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Lorrie in Montreal's Note:

    Its that time of year and I just roasted my pumpkin seeds so thought I would share.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • pumpkin seeds
    • 3 -4 tablespoons vegetable oil
    • 1 teaspoon salt

    Directions:

    1. 1
      Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
    2. 2
      In a bowl,cover with cold water and add the salt,let sit overnight.
    3. 3
      Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
    4. 4
      Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
    5. 5
      Roast for 25-30 minutes until golden.
    6. 6
      When cooked, remove from oven and shake some more salt to taste.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on March 23, 2009

      45

      Good taste, I used butternut squash seeds but way too oily that's why I dropped a star

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2008

      55

      I had a pumpkin I needed to use for another recipe so I decided to have a go at roasting the seeds but I hadn't done it since I was a child. So, I was happy to find this recipe and it was really easy to follow. My pumpkin wasn't very big so I also only used 2 tablespoons of oil and that worked fine. They were very tasty treats to nibble on at the computer today. Made for Holiday Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2007

      55

      Really easy and great results. The seeds are very tasty, better than any other pumpkin seeds I've ever had. I used parchment paper on the cookie sheet, got about 1 1/2 cups from one pumpkin, and used Xtra virgin olive oil and sea salt. For that amount of seeds, 2 tbsp oil is plenty. I was surprised when I heard a cracking, snapping sound and found out it was coming from the oven! I figured they were done then! Thanks very much for posting, Lorrie.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Pumpkin Seeds

    Serving Size: 1 (7 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.1
     
    Calories from Fat 91
    10%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 581.3 mg
    24%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites