Dessertsbettycrocker5.0
Homemade Roasted Pumpkin Seeds
Carving pumpkins may get all the Halloween glory, but it’s roasting the oh-so-addictive seeds inside that’s become our favorite treat for any time of year. Pumpkin seeds, also called Pepitas, are an amazing snack that you can roast and enjoy in just a few simple steps. You can season your seeds any way you like, opting for a savory flavor profile—think cumin and coriander—or a sweet combination, like cinnamon and ginger. No matter how you season them, roasted pumpkin seeds serve as the perfect blank canvas for the flavors of your choice.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Heat oven to 350°F. Cut pumpkin in half. Remove the membrane and seeds. Remove most of the pulp from the seeds (leave some pulp on - it adds to the flavor; for the same reason, do not rinse the seeds).
2
Spread seeds in a shallow, jelly roll pan with sides, 15x10x 1 1/2 inches. Spray seeds with cooking spray; sprinkle with salt.
3
Bake 25 to ⏱️ 30 minutes or until browned; cool.
Nutrition Facts
calories
35
fat Content
0
serving Size
1 Serving
fiber Content
1 g
sugar Content
0 g
sodium Content
100 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
4 g
saturated Fat Content
0 g
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