Roasted Pumpkin Seeds

In my post on how to puree pumpkin, I had saved the pumpkin seeds to be roasted.  After searching on how to roast these seeds, I choose the way Elise at Simply Recipes did hers, but I used a different seasoning other than plain salt.


First I cleaned up the pumpkin strings and then rinsed the seeds.


Drained them…


Then I poured the seeds into a pan, poured water on them, and turned on the heat.


Added the salt.


Until it boiled.


Then I let it simmer for ten minutes.


Drained it again…


Then I poured the seeds back into the same pan, poured in olive oil instead of butter.  Olive oil is healthier than butter, right?  Well, I hope so!


Sprinkled some Cajun seasoning…


Garlic powder…


Dumped the seeds into a cooking sheet.


And spread the seeds around the cookie sheet.  I baked the seeds for about 18 minutes…


And voila!


I had myself roasted pumpkin seeds.  They were yummy and had a hint of spicyness from the seasoning.  Do you want some?


Print recipe here.

Roasted Pumpkin Seeds
Recipe adapted from: Simply Recipes

Pumpkin Seeds
Seasoning Salt (Zatarain)
Garlic powder
Olive oil


1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Return seeds back to the saucepan, drizzle olive oil and sprinkle with seasoning salt and garlic powder.  Pour and spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.

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