Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are not only a tasty snack and easy to make, but they are a great way to use up the WHOLE pumpkin too.
Course
Snack
Cuisine
American
Keyword
pumpkin, roasted, seeds
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
100
kcal
Ingredients
1
small sugar pumpkin
cleaned and seeds removed
olive oil
2
teaspoons
salt
seasoning options
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
Instructions
Clean the pumpkin, remove all of the seeds, and thoroughly wash the seeds.
In a medium saucepan, add 2 cups water and 2 teaspoons salt.
Add the seeds to the saucepan and bring them to a boil.
Reduce the heat and simmer for 5 minutes.
Drain and remove any remaining pumpkin from the seeds.
Pat the seeds dry with a paper towel or clean dish cloth.
Preheat the oven to 350 degrees.
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Add the seeds to a small bowl and drizzle with olive oil, toss to coat.
Sprinkle with any seasoning of your choice.
Spread them evenly onto the prepared baking sheet.
Bake for 12-15 minutes or until the seeds are toasted and crunchy, stirring a couple of times for even baking.
Transfer to a bowl and cool completely before storing.
Store in an airtight container for up to 2 weeks.
Notes
Notes:
Sweet seasoning options
● Maple syrup
● Honey
● Pumpkin pie spice
● Ground cinnamon
● Brown sugar
Nutrition
Serving:
1
g
|
Calories:
100
kcal
|
Carbohydrates:
3
g
|
Protein:
5
g
|
Fat:
9
g
|
Sodium:
391
mg
|
Potassium:
0.1
mg
|
Fiber:
1
g
|
Calcium:
0.2
mg
|
Iron:
0.003
mg