Roasted Pumpkin Seeds Recipe

Servings: 6 people (makes 1 1/2 cups) 1 1/2 cups pumpkin seeds, from 1 large or 2-3 small sugar pumpkins 4 cups water 1 Tbsp fine sea salt, plus more for sprinkling 2 tsp extra virgin olive oil


Preheat oven to 300°F. Remove the top of the pumpkin, cutting into it at an angle towards the stem. Use a large metal spoon to scrape out the seeds.


Submerge the seeds in water and pick out the strings and pumpkin debris, then drain. In a large saucepan, add 4 cups water and 1 Tbsp salt.

Add the pumpkin seeds, bring to a boil, and continue boiling for 10 minutes then drain and thoroughly pat dry with a kitchen towel.

Drizzle a rimmed baking sheet with extra virgin olive oil. Add the pumpkin seeds and stir to coat in oil. Spread the seeds in a single layer and sprinkle with salt.

Bake at 300°F for 30-40 minutes, depending on the size of your seeds, stirring every 15 minutes. Remove from the oven when they are barely golden and have reached your desired crispness.

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