Roasted Pumpkin Seeds

Here’s the perfect snack to enjoy after carving a jack-o’-lantern. Pumpkin seeds are plentiful and a nutritious alternative to high fat snacks.


3/4 cup raw pumpkin seeds
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika, (optional)
1/8 teaspoon black pepper

Preheat oven to 350°F. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 15 to 30 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness. 

Printable recipe available at:

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