Recipes and stories for everyday life

Roasted Pumpkin Seeds with Sea Salt

Roasted Pumpkin Seeds with Sea Salt

Halloween is a fun time of the year with costumes, parties, and pumpkin carving. The pumpkin carving tradition for me has always included roasting the pumpkin seeds, and I still love them today. Roasting pumpkin seeds is easy, and it is even easier to eat them! In fact, I loved how these turned out so much that I ate some of them before I took a single photo. The roasted pumpkin seeds with sea salt are crunchy, salty, and delicious!

Recipe Notes

We carved a large pumpkin for our two boys to enjoy, and this yielded 2 cups of pumpkin seeds. There are a lot of techniques for roasting pumpkin seeds; however, we like to keep this straightforward, easy, and tasty. Additionally, at our house we prefer salty roasted pumpkin seeds, but you can combine seasoning to create many different flavors to suit your tastes. You’ll also notice that my prep time may be different than some other roasted pumpkin seed recipes. This is because I’ve included the steps to rinse and dry the seeds, which is necessary unless you already have clean and dry seeds available to you. Additionally, my roast time is a little longer because we like the seeds to be a bit crunchy.

Pumpkin seeds in a bowl next to three pumpkins.

Roasted Pumpkin Seeds with Sea Salt

Prep time: 25 minutes
Bake time: 35 minutes
Total time: 1 hour
Servings: 8

Equipment

  • Colander
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 large pumpkin or 2 cups pumpkin seeds (clean and dry)
  • 1 tablespoon olive oil
  • 1/2 tablespoon sea salt
  • 1 teaspoon granulated sugar

Instructions

  1. Heat oven to 325 F. Line a baking sheet with parchment paper.
  2. Remove the fibrous strands and seeds from one large pumpkin. In a large mixing bowl, submerge and agitate the fibrous strands and seeds in warm water. The seeds will float to the top of the water while the fibrous material sinks. Scoop the seeds out of the bowl and put them in a colander to rinse. Dry the seeds with paper towels or a clean kitchen towel.
  3. Spread the pumpkin seeds out on the baking sheet in one layer. Drizzle 1 tablespoon of olive oil on top of the seeds and toss until all of the pumpkin seeds are coated.
  4. In a small bowl, mix 1/2 tablespoon of sea salt and 1 teaspoon of sugar. Sprinkle on top of the seeds and toss until all of the pumpkin seeds are coated.
  5. Bake for 30-35 minutes, stirring the seeds every 10-15 minutes to evenly roast.


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