Roasted Pumpkin Seeds Recipe

I make these roasted pumpkin seeds with pumpkin seeds, a little oil, paprika and salt, and they are ready in about 30 minutes. I love how simple they are to prepare after cutting open a fresh pumpkin. They are an easy snack that I enjoy baking every fall.

👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
knife

📝 Preparation Steps

Preheat the oven to 350°.

Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.

Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.

pumpkin seeds1 cup

Pick through and separate the seeds from the fibrous pumpkin strings.

Thoroughly wash the pumpkin seeds under cold water removing and fibrous pumpkin strings.

pumpkin seeds1 cup

Dry the rinsed pumpkin seeds on paper towels, which takes about ⏱️ 10 minutes.

pumpkin seeds1 cup

Mix the pumpkin seeds with the oil, salt, pepper, and paprika until combined.

pumpkin seeds1 cup

Spread them out on a sheet tray lined with parchment paper and bake at 350° for ⏱️ 15 minutes.

Every ⏱️ 5 minutes until they are done baking, move the pumpkin seed around so that they cook evenly.

Let cool to room temperature and serve or store.

Nutrition Facts

calories

76 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

1 g

sugar Content

0.1 g

sodium Content

291 mg

protein Content

2 g

trans Fat Content

0.02 g

carbohydrate Content

1 g

saturated Fat Content

1 g

unsaturated Fat Content

7 g

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