Roast Your Own Pumpkin Seeds

Roast Your Own Pumpkin Seeds

One of my favorite memories of fall is scooping out the insides of pumpkins, cleaning the seeds, roasting them and enjoying the salty, crunchy treat. While we don’t often do this anymore, I started wondering why.

Pumpkin seeds are one of those healthy treats that fill you up quickly. You can use the rest of the pumpkin for other recipes from scratch as well, or simply carve out the pumpkin and turn it into a fun jack-o-lantern to grace your porch.

If you’ve been looking for a new fall tradition to start with your family, give this one a try.

Roast Your Own Pumpkin Seeds
Author: Crabby Housewife
  • 1 large ripe pumpkin
  • Knife to cut top off
  • Large spoon to scoop inside out
  • Colander
  • Olive oil
  • Salt
  • Water
  • Sheet of parchment paper
  1. Preheat oven to 400 degrees Fahrenheit
  2. Cut the top off the pumpkin, where the stem is.
  3. Scoop out insides with a big spoon. Metal seems to work best.
  4. Place the guts inside a colander and run water over it until the seeds are free of the pulp. I find that a mesh strainer works best for this.
  5. Set a pot of water to boil on the stove with about four cups of water. *Note below
  6. Add 2-3 Tablespoons of salt.
  7. Bring to a boil and then reduce to a simmer for about 8-10 minutes.
  8. Drain the water from the seeds
  9. Toss the seeds in about 1 Tablespoon of olive oil (can sub Canola, which I think tastes better).
  10. Place parchment paper on a large baking sheet and spread the seeds out in a single layer.
  11. Salt the seeds and place on upper rack.
  12. Bake for about 8-10 minutes or until seeds turn a golden brown.
  13. Allow to cool completely.
Recipe Notes

*If you have more than about a cup of pumpkin seeds, you'll want to use more water and salt when boiling and more salt when roasting.