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Roasted Pumpkin Seeds

Scott Phillips

Yield: Yields 1 cup

Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. Use your fingers to rake the seeds free from the strands of pumpkin fiber. If you prefer your pumpkin seeds sweet or spicy, see the variations for more flavor options.


  • 1 cup unhulled pumpkin seeds
  • 1 Tbs. grapeseed oil
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size 1/4 cup
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, stir together the pepitas and grapeseed oil. Spread the seeds on a large baking sheet and sprinkle lightly with kosher salt. Roast until golden, 8 to 12 minutes. Cool and serve warm or at room temperature.

Make Ahead Tips

Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.

Sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting.


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Reviews (2 reviews)

  • Kimmy95 | 10/23/2012

    Love roasting pumpkin seeds!!! Agree with the other rating...leave some of the goo on. I like oil, Worcestershire sauce, garlic salt and some ground pepper!!! I also roast a long time and stir stir stir!!

  • basketlady | 10/09/2010

    So easy & so good for you! Be sure to leave some of the fiber w/ the seeds for flavor. Don't be tempted to "wash" the seeds. Just rake the seeds w/ your fingers through the pumpkin goo.

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