Recipe Image

Roasted Pumpkin Seeds

  • 15 m
  • 35 m
EatingWell Test Kitchen
“Be sure to save the pumpkin seeds from your Halloween jack-o'-lantern so you can make this crunchy, healthy snack.”


    • 1 cup fresh pumpkin seeds (see Tip)
    • 1 teaspoon canola oil
    • ⅛ teaspoon salt


  • 1 Place rack in center of oven; preheat to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
  • 2 Place pumpkin seeds in a small bowl, drizzle with oil and stir to coat. Add salt, stir to combine and coat. Spread on the prepared baking sheet in an even layer.
  • 3 Bake the seeds, stirring once or twice, until toasted and golden brown, about 20 minutes.
  • Make Ahead Tip: Store airtight for up to 3 days.
  • Tip: To harvest seeds from a pumpkin, scoop out the inside of the pumpkin. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.
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