Salted pumpkin seeds

    50 min

    A healthy, simple, yet deliciously moreish snack. It's also a great way of making use of the leftover seeds from Halloween pumpkins. Pumpkin seeds are drizzled with oil, sprinkled with salt and then baked to perfection.

    107 people made this

    Serves: 8 

    • 275g raw whole pumpkin seeds
    • 2 tablespoons vegetable oil
    • 1 tablespoon salt

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

    1. Preheat oven to 170 C / Gas 3.
    2. Spread the pumpkin seeds on a medium baking tray. Drizzle with oil. Sprinkle with salt.
    3. Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

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    Average global rating:

    Reviews in English (59)


    I've been toasting pumpkins seeds for many years using this method - with only minor changes. First, I do not rinse the seeds at all - just get the big hunks of pumpkin and strings out - a little pumpkin on the seeds gives it flavor! Second, I spray my cookie sheet and seeds with Pam. Third, I've never measured the salt, just sprinkle salt as if you were salting fries to your own taste. (You can always add more after they're out of the oven) Fourth, I prefer a little cooler oven - 300 - and just wait until they smell fantastic and just barely golden brown. (45 mins to an hour) Turn the oven off and let them stay in the oven another 45 mins or so. Mmmmm.....  -  31 Oct 2007  (Review from Allrecipes US | Canada)


    Our pumpkin seeds turned out perfect! However, we did boil them first in heavily salted water until they all turned grey (about 20 minutes) then spread them on a cookie sheet, drizzled some olive oil over them and sprinkled about 1 T of sea salt. We stirred the seeds every 10-15 minutes to prevent burning - they'll get too brown fast so watch them!  -  29 Oct 2007  (Review from Allrecipes US | Canada)


    Try this recipe with cinnamon, sugar, and salt. The salty-sweet mix is excellent! Also, instead of cooking oil, I used non-fat cooking spray to make it lighter. That worked just fine!  -  15 Oct 2002  (Review from Allrecipes US | Canada)