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Don't toss the seeds next time you're carving a pumpkin—save them for Roasted Pumpkin Seeds! Vary up this simple snack by adding different spices to the seeds for even more flavor.

Recipe by MyRecipes October 2013

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Andrew McCaul; Styling: Gerri Williams for James Reps

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • While carving pumpkins, scoop out the pulp and seeds with a large metal spoon and place in a bowl. Use your fingers to separate the seeds from the pulp; discard pulp. Place seeds in a colander as you go. Pat seeds dry with paper towels. Place seeds on a waxed paper-lined baking sheet and let dry overnight. Preheat oven to 250ºF. Mist another baking sheet with cooking spray. Spread seeds out in a single layer on baking sheet and bake until lightly browned, 1 hour to 1 hour 15 minutes, stirring seeds every 15 minutes. About 15 minutes before end of baking time, mist seeds with cooking spray. When finished baking, season with salt.

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