Toasted Pumpkin Seeds

Toasted Pumpkin Seeds are a quick and healthy snack.

Toasted Pumpkin Seeds are a quick and healthy snack.

It’s fall y’all. The leaves are changing, the air is crisping up, and pumpkins are at every corner around here. If you’re getting ready to carve pumpkins, be sure to save those pumpkin seeds for Toasted Pumpkin Seeds. With a few seasonings and a visit to the oven, you can have a tasty and healthy snack at your fingertips. Did you know that pumpkin seeds, as well as hard squash seeds or kernels, are a good source of Protein, Magnesium, Zinc, Vitamin E and Vitamin B-complex, among other helpful vitamins and minerals?

#Pumpkins for Toasted Pumpkin Seeds Toasting Pumpkin Seeds Preparing to Toast Pumpkin SeedsToasted Pumpkin Seeds are a quick and healthy snack. Toasted Pumpkin Seeds are a quick and healthy snack.Toasted Pumpkin Seeds are a quick and healthy snack.Toasted Pumpkin Seeds are a quick and healthy snack.

Once the innards are scraped from the pumpkin or squash, remove the seeds from the squishy, stringy stuff, rinse and spread out to dry. Toss seeds with you favorite seasoning combo. Then spread out on a baking sheet and bake until toasted.

I used a spicy combo with some olive oil, but a sweet mix, like cinnamon, sugar, and butter would be pretty alright too. And don’t hesitate to adjust amounts to your liking. The recipe below is just a guideline. Be creative! Make it yours! Be sure to keep watch while baking to avoid burning as all ovens vary in cook times.

Toasted Pumpkin Seeds would be a great snack option for movie night, or to pack for that next football game. They’ll disappear quick, so make sure you have another pumpkin or two on hand.

Happy snacking y’all!

Toasted Pumpkin Seeds
 
Prep time
Cook time
Total time
 
If you're getting ready to carve pumpkins be sure to save those pumpkin seeds for Toasted Pumpkin Seeds. With a few seasonings and a visit to the oven, you can have a tasty and healthy snack at your fingertips.
Author:
Ingredients
  • 1 cup pumpkin seeds, rinsed and dry
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder
  • ½ ounce olive oil
Instructions
  1. Preheat oven to 375°F.
  2. In a bowl combine all ingredients until seed are coated well.
  3. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.

 

Comments

  1. 7

    says

    My kids love pumpkin seeds! I always think it’s a pain getting all the stringy stuff off the seeds, but they love them so much it’s worth the work.

  2. 8

    says

    I used to always toss the seeds , but for the last couple years now we’ve been toasting them in the oven as you suggest.

    I’ll have to try a sweet combo like the cinnamon and sugar. But I didn’t know all the health benefits!

  3. 10

    says

    Oh how I adore pumpkin seeds! I’ve already got a plethora of pumpkins gathering in my house….think I may have to dig into one today!

  4. 11

    says

    Can I just tell you that I look forward to fall specifically for toasted pumpkin seeds. Love them to pieces! I didn’t realize though that they were so healthy, nice. xoxo

  5. 12

    says

    Love toasted pumpkin seeds. I made some yesterday but used left over seeds from a butternut squash. Never tried them sweet but cinnamon, sugar and butter sounds like a must! It’s great to see all the pumpkin recipes around at the moment. Autumn really is here!

  6. 14

    says

    Mmmm, glad you posted these. I just roasted a few yesterday from my mini pie pumpkins, but just the same-ol’ boring thing with sea salt and a little olive oil. These look much better!

  7. 15

    says

    Those look great, and knowing that it gralic is really quite healthy I think I will have to try them before winter comes.

  8. 17

    says

    What a great idea—using a spicy mix on the pumpkin seeds. The fall baseball league (for MLB’s rookies) opens in a few weeks and these are going to beat the socks off our usual peanuts!

  9. 19

    says

    I love toasted pumpkin seeds! They remind me of my childhood and eating them right out of the oven – it was worth every second of my burnt tongue. :)

  10. 25

    says

    Have been looking for a delectable recipe for these, thanks! Not always easy separating those “innards”, but worth the taste :)

  11. 32

    coolvibes says

    I have always loved toasted pumpkin seeds. As a matter of fact, when I was pregnant with my oldest child, I actually craved them! I will definatley try this recipe. Thanks

  12. 33

    Alison @ Ingredients, Inc. says

    love these Amy! I shared these on my Facebook fan page today!

  13. 34

    Melissa Scott says

    Do you mind if I repost this in my facebook group, Change Is Healthy? I will give full credit. It’s such a lovely recipe. :)

  14. 35

    home design picture says

    Hi there, I do think your site might be having
    browser compatibility problems. When I look at
    your blog in Safari, it looks fine however, when opening in IE, it’s got some overlapping issues.
    I just wanted to provide you with a quick heads up!
    Other than that, fantastic website!

  15. 36

    CarolLee says

    I make toasted pumpkin seeds every year. I don’t rinse them, I wipe the worst of the goo off and it adds a lovely extra crunch to them. You can use Cajan seasonings, flavored sea salts or just mixed pepper as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: