Roasted Pumpkin Seeds

Roasted Pumpkin Seeds are not only a tasty snack and easy to make, but they are a great way to use up the WHOLE pumpkin too.

Course Snack

Cuisine American

Keyword pumpkin, roasted, seeds

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 100kcal

Clean the pumpkin, remove all of the seeds, and thoroughly wash the seeds.
In a medium saucepan, add 2 cups water and 2 teaspoons salt.
Add the seeds to the saucepan and bring them to a boil.
Reduce the heat and simmer for 5 minutes.
Drain and remove any remaining pumpkin from the seeds.
Pat the seeds dry with a paper towel or clean dish cloth.
Preheat the oven to 350 degrees.
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Add the seeds to a small bowl and drizzle with olive oil, toss to coat.
Sprinkle with any seasoning of your choice.
Spread them evenly onto the prepared baking sheet.
Bake for 12-15 minutes or until the seeds are toasted and crunchy, stirring a couple of times for even baking.
Transfer to a bowl and cool completely before storing.
Store in an airtight container for up to 2 weeks.

Notes:
Sweet seasoning options
● Maple syrup
● Honey
● Pumpkin pie spice
● Ground cinnamon
● Brown sugar