If you like this recipe, check out our Chocolate Roasted Pumpkin Seeds recipe.
Have you picked up your pumpkin to carve yet? This year make sure to hold on to your seeds so you can make Roasted Pumpkin Seeds. Pumpkin seeds make great snacks that are rich in fiber as well as vitamins B and E. There are about 80 calories in a quarter cup once cooked.
We have these every year. It’s one of our many family traditions that I look forward to during Halloween. If you want to include this as part of your own tradition this year or in the coming years, I’ve included my recipe.
- pumpkin seeds
- melted butter or oil (olive or coconut oil work well) enough to coat the seeds
- salt to taste
- (other seasonings you can try: seasoning salt, onion powder, garlic salt, etc.)
- Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on clean dish towels to dry overnight.
- Preheat oven to 325° F.
- Toss pumpkin seeds in a bowl with the melted butter, margarine or oil. You can let them sit for 30 minutes to soak up the butter.
- Spread pumpkin seeds in a single layer on baking sheet.
- Sprinkle seasonings of your choice over the seeds.
- Bake for about 35 minutes or until golden brown. Stir occasionally.
- Cool pumpkin seeds before eating.
- Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year. If pumpkin seeds start to 'pop' or make a popping sound, then check on them, it means they are probably done.