Roasted Pumpkin Seeds

My mom said she use to roast the pumpkin seeds after carving her pumpkin as a little girl, but for some reason we never did this growing up. So, I decided to try it this year. The worst part is picking all the seeds out of the pulp. Once that’s done, its so simple!

I know this is nothing new and most of you have probably been doing this forever, but since it’s new and exciting to me, I’m going to share my process 😉

Place all the seeds in a strainer and give them a good rinse


Then lay out paper towels and let them dry for a bit

Place on a baking sheet and sprinkle with sea salt. I added some sprinkles of cumin too

Bake at 350 for about 25 minutes, giving them a shake every once in a while.

Let them cool and then enjoy! They are great as a snack and I’ve been sprinkling them on salads as well. YUM!

Do you roast the seeds after you carve your pumpkin?


4 responses to “Roasted Pumpkin Seeds

  1. Sounds tasty! We haven’t carved pumpkins since Junior year of college I think, lol. Maybe that will be an activitiy for us tomorrow…it’s supposed to be a rainy few days here. Hope you’re enjoying Denver!!! 🙂

  2. This is what I’m planning to do this weekend! Always roast them after carving 😀

  3. You can roast squash seeds too – so tasty:)

  4. jessielovestorun

    roasted pumpkin seeds are delicious. Love the crunch to em!

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