Roasted Pumpkin Seeds


My husband and I LOVE roasting pumpkin seeds. It may take some time separating out the seeds from flesh, but is so totally worth it with this recipe! After a lot of experimentation over the years, I have figured out how to make the tastiest, crunchiest, yummiest pumpkins seeds yet. There are four key “tricks” to this awesome treat:

1. Boil the seeds in heavily salted water at high heat for 10 minutes. This helps crunch them up before roasting and infuses the saltiness into the seeds.

2. Use a generous amount of butter to coat the seeds with.

3. Use TWO KINDS of salt. The table salt will thoroughly coat each seed, while the coarse sea salt will add extra texture and taste.

4. Roast the seasoned seeds for AT LEAST 45 minutes, even up to one hour. Just make sure you stir them every 10 to 15 minutes to prevent scorching.

Roasted Pumpkin Seeds
Prep time
Cook time
Total time
Serves: 12
  • 3 cups pumpkin seeds
  • 4 Tablespoons butter
  • 1 teaspoon table salt
  • 1 teaspoon coarse sea salt
  1. First rinse the seeds off in a colander, removing as much of the orange flesh as possible.
  2. Boil your seeds in a large pot of SALTED water for 10 minutes. Drain the seeds in a colander, and let them dry on a cloth towel several hours or overnight.
  3. Once dry, toss the seeds with melted butter, table salt, and coarse sea salt.
  4. Lay seeds out in an even layer on a foil-lined cookie sheet. Bake at 300 degrees for about 45 minutes to 1 hour, stirring and checking on them every 10-15 minutes.
  5. Stir seeds one last time, and let them cool on cookie sheet before transferring to a sealed container or ziploc bag.


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