Pumpkin Seeds
Transform your leftover pumpkin carving scraps into a crunchy, irresistible snack with this easy roasted pumpkin seeds recipe! With just a handful of ingredients—raw pumpkin seeds, olive oil, a pinch of salt, and optional seasonings like garlic powder, smoked paprika, or cinnamon—these seeds are roasted to golden perfection in under 30 minutes. Whether you prefer a savory or sweet twist, this recipe is endlessly customizable to suit any craving. Perfect for fall gatherings or as a healthy snack, these crispy pumpkin seeds are a delicious way to minimize food waste and celebrate the flavors of the season.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon optional seasonings (e.g., garlic powder, smoked paprika, or cinnamon)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Scoop out the seeds from your pumpkin and transfer them to a large bowl. Remove as much pumpkin flesh as possible but don't worry about getting it completely clean.
Rinse the seeds under cold water in a colander to get rid of any remaining pumpkin bits, then pat them dry with a clean kitchen towel or paper towels.
In a clean bowl, toss the dry pumpkin seeds with olive oil, salt, and any optional seasonings you like (e.g., garlic powder for savory or cinnamon for sweet). Make sure the seeds are evenly coated.
Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they don't overlap for even cooking.
Place the baking sheet in the preheated oven and roast the seeds for about 25 minutes, stirring them every 8-10 minutes to ensure they roast evenly.
Keep an eye on the seeds during the last few minutes to prevent burning. When they are golden brown and crisp, they are ready.
Remove the seeds from the oven and let them cool completely on the baking sheet before serving or storing.
Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
