Thursday, November 6, 2014

Roasted Pumpkin Seeds

To tell you the truth... I am not a fan of pumpkin (insert sighs of disdain here).  Pumpkin Spice Latte, gross.  Pumpkin pie, bleh!  But pumpkin does have some great uses... as a "sneaky" ingredient in cakes and the seeds.  Roasted pumpkin seeds are worth the effort.  They are crunchy, salty, goodness.

I stopped by Oh She Glows and looked over Angela's recipe for roasting these bad boys.  It sounded a little more time consuming than I was anticipating for a first timer, but I was in!  After a little tweaking (and patience), the hubby and I developed a little recipe of our own.

Roasted Pumpkin Seeds
adapted from Oh She Glows


  • 2 cups pumpkin seeds (from about 2 medium/large pumpkins)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • fresh ground pepper (optional)

1. Clean the Seeds

  • A pain, but you have to do it!  Pick the strings off as much as you can.  Then strain them in a colander, which gets more off.  You can pinch the strings off pretty easily but those are alot of seeds!

2. Boil the Seeds

  • Boil them for 10 minutes, this makes the outer shell a little more digestible.
3. Dry the Seeds

  • Drain them in a colander then pat dry with paper towel (ours will still slightly damp but thats ok)
4. Season the Seeds

  • Spread them as thinly as you can on a cookie sheet. Drizzle with olive oil, shake on the salt & pepper, then toss to coat.
5. Bake & Eat!

  • Bake in a 325 preheated oven for 30 minutes.  Then check their crispiness.  Ours took 40 minutes total to achieve crispy perfection.  Then enjoy!

I have to say, these seeds are my favorite things about pumpkin!  Are you a pumpkin eater?  


  1. YUM! These are such a classic this time of year. I tried roasting some kabocha squash seeds and they were....interesting. HA.

  2. I don't like pumpkin either! The only pumpkin I like is in beer or tea.


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