Toasted Pumpkin Seeds45 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!” - by ONEMINA
Original recipe yields 2 cups
- Preheat oven to 325 degrees F (165 degrees C).
- Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
- Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.
Amount Per Serving (8 total)
- 101 cal
- 6.5 g
- 8.6 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"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 pum..." See morepkin 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..... "
"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..." See more 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!"
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