Total Time
48hrs 40mins
Prep 48 hrs
Cook 40 mins

This is an adopted recipe that I've not yet had the chance to make. If I were trying it, though, I'd add some spices, like cayenne, garlic powder, and other savory spices to improve upon it (see below review by original poster).

Ingredients Nutrition

  • 4 14 cups raw pumpkin seeds
  • 1 tablespoon cooking oil
  • 1 teaspoon kosher salt


  1. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
  2. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
  3. Let stand for 24 to 48 hours or till dry, stirring occasionally.
  4. Remove waxed paper from baking pan.
  5. Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
  6. Let cool slightly.
  7. Pat seeds with paper towels to remove excess oil.
  8. Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
  9. Tie closed with the ribbon.
Most Helpful

I posted this recipe for someone who was looking for roasted pumpkin seeds. I found it online... now after finally trying this recipe, I have to say that results are disappointing.