Roasted Pumpkin Seeds

What to do with all those pumpkin seeds? Roast them, of course! In addition to sea salt, toss seeds in your favorite combination of spices.


  • Pumpkin seeds, freshly scooped from pumpkin
  • For every 1 cup of seeds:
  • 2 cups water
  • 2 teaspoons salt
  • 2 teaspoons oil (canola, olive or sesame)
  • For seasoning (optional):
  • Sea salt
  • Garlic
  • Cayenne
  • Chili powder
  • Curry powder


Preheat oven to 300 degrees F. Pick through seeds to get rid of stringy pumpkin fiber. Rinse seeds and place in a large pot. Cover with water. Add salt to the water. Bring to a boil, and cook for about 8 minutes. Strain seeds, spread on a cookie sheet and pat dry with a paper towel. Place seeds in a bowl and toss with oil and spread in an even layer on a baking sheet. Sprinkle with salt and spices to taste. Bake for about 8 minutes. Be careful not to burn the seeds. Cool and enjoy!

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.

RecID 7074

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