Roasted Pumpkin Seeds Recipe
User Reviews
5.0
120 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
1 cup
-
Calories
107 kcal
-
Course
Snacks
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Cuisine
North American
Roasted Pumpkin Seeds Recipe
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Roasted pumpkin seeds are the best part of carving a pumpkin. Cooking pumpkin seeds is incredibly easy and they turn out crispy and delicious every time with our recipe. Bonus: we share our 5 favorite pumpkin seed seasonings!
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Ingredients
Roasted Pumpkin Seeds
- 1 1 cup pumpkin seeds
- 1 1 tablespoon plus ½ teaspoon salt divided
- 2 2 teaspoons cooking oil OR the oil listed in the seasonings below
- Optional: 1 of the seasoning mixes
Roasted Pumpkin Seed Seasonings
Nacho
- 2 2 tablespoons nutritional yeast
- ½ ½ teaspoon garlic powder
- ½ ½ teaspoon onion powder
- ¼ ¼ teaspoon chili powder
- ¼ ¼ teaspoon salt
Pumpkin Pie
- 1 1 tablespoon coconut sugar or brown sugar
- 1 1 teaspoon pumpkin pie spice
Curry
- 2 2 teaspoons melted coconut oil
- 1 1 teaspoon curry powder
- 2 2 tablespoons raisins add when the pumpkin seeds come out of the oven
BBQ
- 1 1 teaspoon chili powder
- 1 1 teaspoon coconut sugar
- ½ ½ teaspoon garlic powder
- ½ ½ teaspoon onion powder
Italian
- 2 2 teaspoons olive oil
- 1 1 teaspoon Italian seasoning
- 2 2 tablespoons grated Parmesan cheese mix into pumpkin seeds 5 minutes before they're removed from the oven
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Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Separate the pumpkin seeds from any large pieces of pumpkin pulp. Place the seeds into a large bowl and cover with a few inches of water. Use your hands to mix and wash the seeds. Let the seeds sit for a few minutes so the pulp sinks to the bottom of the bowl.
- Scoop the seeds out of the bowl with a slotted spoon and place them into a medium-sized pot. Cover the seeds with a few inches of water and add the tablespoon of salt. Bring to a boil over high heat then reduce the heat and simmer for 10 minutes.
- Strain the seeds through a fine-mesh sieve then lay them on a few sheets of paper towel or a fuzz-free dish towel. Dab them with the towel to remove some of the moisture.
- Place the pumpkin seeds into a bowl and toss with the remaining ½ teaspoon of salt, the oil, and if using, the seasonings and mix well. Lay them in a single layer on the baking sheet.
- Bake for 30 minutes, stirring the seeds halfway. To test if they're done, remove a pumpkin seed and let it cool for a few minutes. If it's crunchy, it's ready to eat. If not, put them back into the oven for another 10 minutes.
Nutrition Information
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Serving
1 serving = ¼ cup
Calories
107kcal
(5%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
582mg
(24%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 107kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 582mg | 24% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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