Toasted Pumpkin Seeds

Yield: 2 cups pumpkin seeds (roughly)

What I used:

  • 1 pumpkin (this was previously painted as a Halloween decoration)
  • 2 cups water
  • Table salt
  • 2 Tbsp olive oil

(1) Start by cutting a hole in your pumpkin and scraping out the seeds and pulp, saving them in a colander.


(2) Rinse and drain your seeds in a colander.  Place on a paper towel and leave in a cool, dry place for 24 hours or until completely dry.

(3) Preheat oven to 400 degrees.  Put 2 cups water in a medium saucepan.  Transfer seeds to a measuring cup and calculate how many half cups of seeds you have.  Add 1 Tbsp salt for each full half cup of pumpkin seeds (if you have 2 1/4 cups pumpkin seeds = 4 full half cups = 4 Tbsp salt).  Then, subtract 1 Tbsp.


(4) Bring water to a strong simmer.  Allow to simmer for 10 minutes, stirring occasionally.  Meanwhile, cover baking pan in parchment paper and drizzle 2 Tbsp olive oil over a baking pan.


(5) Drain pumpkin seeds and spread evenly over oiled baking pan.  Place in the oven for 20 minutes.


(6) Allow to cool on the pan.


(7) Plate and enjoy!

Troubleshooting: If your seeds are too salty, thoroughly rinse them in cool water and place back in a 400 degree oven for 5 minutes.








One response to “Toasted Pumpkin Seeds”

  1. […] (2)  Cut in half and remove all seeds and stringy bits (reserve seeds for toasting). […]

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