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Roasted Pumpkin Seeds
Recipe Cost
2.82
Serving Cost
0.23
Course
Snack
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Servings
12
people
Recipe Cost $
2.82
Serving Cost $
0.23
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This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection!
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Ingredients
1x
2x
3x
US Customary
Metric
▢
1
small sugar pumpkin
cleaned and seeds removed
▢
3
Tablespoons
olive oil
▢
2
teaspoons
salt
SEASONINGS:
▢
¼
teaspoon
salt
▢
¼
teaspoon
garlic powder
▢
¼
teaspoon
paprika
Instructions
GET SEEDS:
Cut the pumpkin in half.
Scoop out the seeds and thoroughly wash them.
BOIL SEEDS:
Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
Add seeds to saucepan and bring to a boil.
Reduce heat and simmer for 5 minutes.
Drain and remove any remaining pumpkin from the seeds.
Pat the seeds dry with a paper towel or a clean dish cloth.
PREP OVEN AND BAKING SHEET:
Move the oven rack to the middle position.
Preheat the oven to 350 degrees F.
Line a baking sheet with a silicone mat or parchment paper.
BAKE SEEDS:
Add seeds to a small bowl and drizzle with olive oil, toss to coat.
Sprinkle with seasonings.
Spread evenly onto the prepared baking sheet.
Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.
COOL:
Transfer to a bowl and cool completely about 1 hour.
Notes
Store in an airtight container for up to 2 weeks.
Equipment
Medium saucepan
Liquid measuring cup
Measuring spoons
mixing spoon
Mixing bowl
Baking sheet
Nutrition
Serving:
3
Tablespoons
Calories:
61
kcal
Carbohydrates:
7
g
Protein:
1
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
3
g
Sodium:
437
mg
Potassium:
386
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
9651
IU
Vitamin C:
10
mg
Calcium:
24
mg
Iron:
1
mg
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