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How to Roast Pumpkin Seeds in Oven

Calories: 0
Author: Kasey Trenum


  • 1 1/2 Cups Pumpkin Seeds
  • Butter or Oil
  • Salt


  • Preheat oven to 300 degrees
  • Start with 1/2 Cups Seeds separated from the guts (that's about 1 pumpkin's worth - but double or triple the recipe if you have more on hand!)
  • Rinse under warm water in colander, using your hands to remove any large strings of pulp
  • Next, boil in pot of heavily salted water for 10 minutes - all guts will rise to the top in a foamy mess and you can easily scoop them off. This step allows some salt to seep into the shell so they're yummy from the inside out :)
  • Transfer to the colander and rinse in cold water, shake out excess water and lie out on towel to dry
  • Pat dry with a towel and place in a small mixing bowl - keep in mind, the drier the better!
  • Pour in a about 2 Tbsp of oil or melted butter and 1 - 2 tsp Salt and stir it around until all the seeds are pretty evenly coated
  • Spray a baking sheet with cooking spray, or use parchment paper
  • Spoon the seeds onto the baking sheet and spread them out so they're in a single layer
  • Bake for about 30 - 45 minutes, checking to make sure they don't get too brown (Do a taste test to make sure they're nice and crispy - if not, they need to go back in for a couple minutes!)