Easy Roasted Pumpkin Seeds Recipe

How to make roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash. Jump to the Easy Roasted Pumpkin Seeds Recipe or read on to see our tips for making them.

The first time I ever looked into how to roast pumpkin seeds I was in mid scoop of carving a pumpkin. Is that you, too? Welcome and I’ve got your answer below.

Halloween isn’t the only time to roast pumpkin seeds, though. They are so tasty, you can do it throughout fall and winter. You can even roast the seeds of other hearty squashes. Think butternut, spaghetti squash and delicata squash seeds. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.

Easy DIY Pumpkin Puree RecipeYOU MAY ALSO LIKE: How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes. See our Easy Pumpkin Puree Recipe

How to Roast Pumpkin Seeds (and other Winter Squash Seeds)

Don’t throw away those seeds, here’s how we turn them into a delicious snack!

How to make the best roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash.

After scooping out the seeds, they’re going to be a bit messy. To clean them, throw them into a bowl of cold water. Swish the seeds around a bit then as they float to the top, take them out.

They’re mostly clean at this point, which is fine because they have one more chance to clean up. Add the mostly clean seeds to a pot of boiling salted water. Then simmer for about 5 minutes. This cleans the seeds and seasons them — like how adding salt to the boiling water seasons pasta.

How to roast pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash.

Drain and rinse the seeds. Pull away any extra bits of pumpkin left then dry them as well as you can. The more dry the seeds are, the better they will roast.

How to make the best roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash.

Toss the dry seeds with some oil — use olive oil, coconut oil or a nut oil like walnut. Add a sprinkle of spice — we used harissa in the photo, but curry or chili powder are also wonderful. Spread the seeds into one layer and roast until crisp and browned around the edges.

Sprinkle these pumpkin seeds on top of dishes like our Easy Pumpkin Mac and Cheese, our Quick and Easy Creamy Vegetable Soup (35 minutes), this 7-ingredient Roasted Butternut Squash Soup or these Creamy Avocado Lime Sweet Potato Noodles (gluten-free).

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

How to make the best roasted pumpkin seeds at home. You can even use this method for other winter squashes like butternut squash.

Easy Roasted Pumpkin Seeds Recipe

  • PREP
  • COOK
  • TOTAL

Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.

Makes 1 1/2 cups

You Will Need

1 1/2 cups pumpkin seeds

2 teaspoons fine sea salt, plus more for serving

2 teaspoons olive oil, melted coconut oil or nut oil like walnut

2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder

Directions

    Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.

    Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.

    Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.

    Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.

    Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.

Adam and Joanne's Tips

  • Harissa is sold in it’s dried form — like curry powder — as well as in jars mixed with oil. We used the dried harrisa spice blend in the photos above. You can use harrisa already mixed with oil and omit the oil called for in the recipe above.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 tablespoons / Calories 105 / Protein 5 g / Carbohydrate 2 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 9 g / Saturated Fat 2 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

16 comments… Leave a Comment
  • Mrs. G October 31, 2019, 5:37 pm

    We used a spice blend of cajun, cinnamon, and seasoned salt. Ghoulishly good!!

    Reply
  • Bianca October 31, 2019, 9:46 am

    Wonderful recipe! We have gone for fresh garlic and salt seasoning. Delicious ♡

    Reply
  • Katryna Barnes October 31, 2019, 5:14 am

    Hi, made these after carving our pumpkins – I’ve got loads! My question is, how should I keep them? How long will they keep?

    Reply
    • Joanne October 31, 2019, 1:47 pm

      Hi Katryna, I’d store them in an airtight container and expect them to last about a week.

      Reply
  • Stephanie October 27, 2019, 9:15 pm

    I am still in the process of making this pumpkin seed recipe. To be honest, I did not follow exactly as I had to almost triple the recipe. After gutting our 2 average sized pumpkins for carving, I ended up with 5.5 cups of seeds. I used seasoning salt and smoked paprika for our spices and after pulling out the first batch, OMG amazing crunchy saltiness. I have not had homemade pumpkin seeds since I was a kid, and am thoroughly enjoying munching on these while I wait for the next batch 😀

    Reply
  • Jane October 25, 2019, 11:11 am

    I’m almost 60 years old and I have use the same pumpkin seed recipe for about 40 years LOL I just happened to look up a different way last night and I found your recipe !!! If first I wasn’t thrilled because I’ve got 10 pumpkins worth of seeds to do and let me tell you what I just took the first two pans out I did garlic salt and regular salt to start and DHS are absolutely by far the best seeds I have ever ever had !!!!! I can’t say thank you enough and I definitely will be using this recipe every year for the rest of my life thank you so so much absolutely fantastic ♥️♥️♥️

    Reply
    • Natasha October 27, 2019, 4:51 pm

      Well, gee: had it not been for this comment, I may skipped to another recipe. This is my first go at roasting pumpkin seeds (red kuri seeds, to be precise). Using a homemade taco seasoning to coat! Thanks Jane, Adam and Joanne!

      Reply
  • Bethanne October 23, 2019, 6:37 pm

    I’ve never boiled the seeds first until now, and this is definitely the best way to do it!

    Reply
    • Mrs. G October 31, 2019, 5:41 pm

      I’ve never heard of boiling them in salt water either, what a game changer eh!

      Reply
  • Shirley Soon October 16, 2019, 6:09 pm

    Thanks for your detailed recipe! Sorry, but I couldn’t find the oven temperature for baking the seeds. Could I ask what that would be?
    Thanks! S. Soon

    Reply
    • Joanne October 31, 2019, 2:29 pm

      Hi Shirley, We bake the seeds in a 350F oven.

      Reply
      • Linda October 31, 2019, 10:48 pm

        For how long do we cook the seeds for?

        Reply
        • Joanne November 1, 2019, 12:53 pm

          Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.

          Reply
  • Gupta October 26, 2018, 7:52 am

    Your recipes are superb and I like all of them. Your passion for cooking gives us many ideas. Thanks for the lovely recipes.

    Reply
  • Ann June 1, 2018, 6:31 pm

    Hello! just discovered your site after looking for how to cook pork ribs, then followed to how to make ketchup, looks wonderful and can’t wait to make that! Found this recipe for the pumpkin seeds, my question, how do you eat them? Can you eat all or do you have to dispose of an outer shell to eat the insides???? like for sunflower seeds.Thanks!

    Reply
    • Adam September 18, 2018, 3:27 pm

      Eating the outer shell or removing it is completely a personal preference. Some pumpkin seeds have delicate shells and some have thicker shells.

      Reply

Leave a Comment Below:

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: