Roasted pumpkin seeds are a healthy and nutritious snack. They are filled with nutritional goodness and are very easy to prepare.
They are a great project to do with the kids when pumpkins are in season. If you harvest pumpkins at the peak of ripeness and use spices while roasting them, the seeds taste amazing.
Roasted pumpkin seeds (especially those made from heirloom pumpkins) make a great snack and are also a fun choice to add to antipasti. (See my tips for making an antipasto platter here.)
Ingredients for roasted pumpkin seeds
To make this toasted pumpkin seed snack, you’ll need the following ingredients:
- 1 cup of pumpkin seeds
- 1 teaspoon of olive oil
- ½ teaspoon of salt
- ⅛ teaspoon of cracked black pepper
- ¼ teaspoon of smoked paprika
How to clean and dry pumpkin seeds
Before roasting the pumpkin seeds, you will need to clean them out of the pumpkin and dry them.
Using a spoon, scrape the pulp and seeds from your pumpkin into a bowl. You’ll get about 1 – 1 ½ cups of seeds from a medium-sized pumpkin
Clean the seeds well. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake dry.
Avoid blotting because the seeds will stick to paper towels or cloths.
To dry the seeds, spread them in a single layer on a baking sheet and let them air-dry for 8-12 hours. They should be as dry as possible before roasting them.
How to roast pumpkin seeds
Start by preheating your oven to 325° F (160° C).
Toss the seeds with olive oil, salt, pepper, and smoked paprika. Place them on a large baking sheet lined with parchment paper.
Place them in the oven and bake until they are crisp and golden, about 20-25 minutes. Watch them carefully while they are roasting, since the seeds can burn easily.
Store the roasted pumpkin seeds in an airtight container and enjoy!
Variations on roasted pumpkin seeds
The recipe that I have included uses paprika, but many varieties are possible. Here are a few to try.
- If you like them sweet, use cinnamon sugar.
- For an Italian mix, add dried oregano and Parmesan cheese.
- A nice Indian variety would be with garam masala or cumin and then mixed with raisins.
- Pumpkin pie spice and sugar make a great Thanksgiving treat.
- Granulated sugar, cinnamon, ginger, nutmeg, and brown sugar will give you a caramely sweet treat.
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🎃✨ Don’t toss those pumpkin seeds—make this recipe for perfectly roasted pumpkin seeds instead! 🥄🔥👉 Get the recipe on The Gardening Cook. #PumpkinSeeds #RoastedSnack #FallBaking #HealthyCrunch #AutumnSnacks Share on XPin this recipe for roasted pumpkin seeds
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Toasted Pumpkin Seeds with Paprika
Don't throw those seeds away after you carve your pumpkin. Roast them in the oven with oil and spices for a healthy, tasty, and nutritious snack.
Ingredients
- 1 cup of raw pumpkin seeds, dried
- 1 teaspoon of olive oil
- ½ teaspoon of salt
- ⅛ teaspoon of pepper
- ¼ teaspoon of smoked paprika
Instructions
- Preheat the oven to 325 °C (160 °C).
- Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds. Separate the seeds from the stringy pulp.
- Rinse the seeds in a colander under cold water, then shake dry. Don't blot because the seeds will stick to paper towels.
- Dry the seeds by spreading them in a single layer on a baking sheet and letting them air dry for 8-12 hours.
- Toss the seeds with olive oil, salt, pepper, and smoked paprika.
- Return to the oven and bake until crisp and golden, 20-25 minutes. Watch the seeds carefully, so they don't burn.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 17gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 9mgSodium: 1150mgCarbohydrates: 3.5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.