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Be sure to save the pumpkin seeds from your Halloween jack-o'-lantern so you can make this crunchy, healthy snack.


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place rack in center of oven; preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.

  • 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.

  • 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.

Nutrition Facts

2 1/2 tablespoons
55 calories; protein 2g; carbohydrates 5.7g; dietary fiber 2g; fat 2.8g; saturated fat 0.4g; vitamin a iu 6.6IU; folate 1mcg; calcium 5.9mg; iron 0.3mg; magnesium 28mg; potassium 98mg; sodium 50.4mg.

1/2 fat