How to Toast Pumpkin Seeds

The Latest How-To Videos

See All

How to Make a Pie Crust

Here's the secret to making the perfect pie crust.
How To Make Greek Yogurt

Save money and make this super creamy yogurt at home rather than buying a carton at the store.
Braising Meat

Cook economical cuts of meat covered in a small amount of liquid over low heat to get great flavor and exceptional tenderness.
Grinding Coffee

To get the best-tasting coffee, grind your own beans in a coffee grinder.
Brewing Coffee with a Stovetop Espresso Maker

Learn how to make a perfect expresso on the stovetop. No espresso machine required.
How To Eat for $5 a Day

Follow Studio staffer Sean Kirby as he challenges himself to eat 3 square meals a day, for 5 days, on just a $25 budget.
Preparing Stew Meat

Be your own butcher and cut inexpensive cuts of meats into cubes to simmer in a stew.
Peeling and Cutting a Pineapple

Use a sharp knife to cut the top, base, and thick skin off the pineapple.
How To Make Beef Stew in a Slow-Cooker

Simmer beef stew in a slow cooker for ultimate flavor and ease.
Baking Potatoes

Learn how to get a tender, fluffy flesh and crispy skin on your baked potato.
Cooking Rice

Use these tips for cooking long-grain white rice and you'll never have gloppy, sticky rice again.
Cooking Pasta

Use these tips for getting pasta just right every time.
Whipping Cream

Here's how to whip cream like a pro.
Measuring Peanut Butter

Here's a no-mess way to measure peanut butter.

How to Toast Pumpkin Seeds

Save the seeds when you carve a fresh pumpkin, toast them, and use them for snacking or as a crunchy salad topping.

Video Transcript

To toast fresh pumpkin seeds, first preheat the oven to 225 degrees.

Cut the pumpkin in half vertically and remove the seeds from the pumpkin halves with a large spoon. Using your fingers, remove the stringy pulp from the seeds, and place the seeds in a bowl.

Toss with a small amount of olive oil.

Spread the seeds out in an even layer on a baking pan and sprinkle with sea salt.

Bake for 50 minutes or until the seeds are crisp, stirring every 20 minutes so that they’ll roast evenly.