Roasted Pumpkin Seeds

Every fall I gather a lot of different types of pumpkins for decorating and baking. The seeds are coveted here. They are a great source manganese, phosphorus, magnesium, copper, zinc, protein, and iron plus they just taste amazing!

This slideshow requires JavaScript.

  • Difficulty: Easy
  • Print


  • Pumpkin seeds
  • Favorite toppings of your choosing (We have done Cajun, cayenne pepper, brown sugar, cinnamon, sugar, sea salt, pepper)
      1. Directions

      2. Rinse the seeds in a strainer under water to remove any pulp. Seeds will be slimy.
      3. Let any excess water drain off of the seeds after they have been cleaned but do not dry them 100%. This allows the toppings to “bake” into them.
      4. Place a single layer on a cookie sheet.
      5. Add your favorite toppings.
      6. Bake at 325 until golden brown and fully dried.
      7. Store in an airtight container.

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: