Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Fall is here and the time for pumpkin carving is upon us. Keep those pumpkin seeds and roast them for a deliciously health snack! From plain and boring, to tasty seeds, seasoned with Sylvia's Secret Seasoning.

Prep Time: 10 minutes
Cook Time: 35 minutes
4 Servings



One medium pumpkin
Sylvia's Secret Seasoning
Extra virgin olive oil



  1. Cut open the pumpkin by cutting a small circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
  2. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. 
  3. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
  4. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 C of water and 1 tbsp of salt to the pan for every half cup of pumpkin seeds. Add more Sylvia's Secret Seasoning if you would like your seeds to be saltier. 
  5. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
  6. Preheat the oven to 400 degrees F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so.
  7. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
  8. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
  9. When lightly browned, remove the pan from the oven and let cool on a rack, Let the pumpkin seeds cool all the way down before eating. 
  10. Either crack to remove the inner seed or eat whole. Enjoy!

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