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Roasty, Toasty Pumpkin Seeds

There's no getting around it: Carving pumpkins is messy work. You have to remove the insides, scooping out the seeds and goop to hollow your pumpkin before you can begin carving.

Though carving may seem like an arduous task, there are plenty of rewards to reap within the process: Hilarious family photos, scary jack-o-lanterns, and -- one not often thought of -- roasted pumpkin seeds!

When done right, roasting pumpkin seeds provides a crunchy, nutritional snack. Because you get to choose the flavor, you end up with a snack perfectly oriented to your preferred taste!

To roast your seeds, preheat the oven to 350 and prepare a couple of baking sheets by oiling the pans.

Cut off the top of the pumpkin and then remove pumpkin seeds from the pumpkin with a scoop or your hands.

Put the seeds in a colander and wash them, removing as much of the pumpkin flesh as possible (it's okay if some remains).

Dry the seeds -- this helps them crisp up in the oven!

Season the seeds with whatever you desire! Cinnamon and sugar, pumpkin pie spice, salt, pepper, whatever suits your taste buds! Toss the seeds with olive oil, then add seasoning and stir to evenly distribute.

Spread seeds out on a baking sheet, keeping them evenly distributed.

Roast in the oven for 12-15 minutes, tossing every 5 minutes to encourage a nice, brown color. They're done when they're golden and give off a nutty aroma.


You're already going to the trouble to remove the seeds -- why not enjoy them too?

Did you know you can also roast squash seeds? Try roasting butternut seeds the same way! They're smaller, but provide an excellent crunch!

Have you tried any other kinds of seeds? What's your favorite seasoning? Comment below!

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