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Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Kate O'Shea

Kate O'Shea

These toasted snacks can be prepared while your loved ones are still carving the pumpkins.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
  2. Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
  3. Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JillyBean
52

JillyBean

11/1/2006

These are a fun snack. We like ours with Lawry's Seasoning salt and I prefer cooking mine on the stove. That way you can monitor the seeds better and add more seasoning as necessary. These are always better after they have cooled awhile and become crispy - put them in a tupperware container to store.

Mommyto2
43

Mommyto2

10/28/2003

This recipe worked well. Although, the ingredients list 2 tbps of water and the recipe does not mention water. Is there a step missing?

TRINITYSITE1
25

TRINITYSITE1

2/22/2003

FANTASTIC...these were a hit with everyone including myself.

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