Roast pumpkin seeds

    50 min

    A simple, yet delicious recipe for roasting your own pumpkin seeds. Raw pumpkin seeds are tossed in melted butter and salt, before being roasted. The beauty of this recipe, is that you can control how much salt goes into this snack.

    1243 people made this

    Serves: 6 

    • 100g raw whole pumpkin seeds
    • 2 teaspoons melted butter
    • 1 pinch salt

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Preheat oven to 150 C / Gas 2.
    2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking tray and bake for about 45 minutes or until golden brown; stir occasionally.

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    Reviews in English (542)


    very mourish  -  31 Oct 2010


    a very yummy snack. I thought it tasted like popcorn!  -  06 Nov 2010


    If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. My family prefers them seasoned with garlic salt in place of regular salt but you can use whatever suits your taste. So good!  -  30 Oct 2006  (Review from Allrecipes US | Canada)