Roasted Pumpkin Seeds (2 methods)

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Roasted Pumpkin Seeds: an easy step-by-step tutorial on how to roast this healthy snack your whole family will love. Crunchy and delicious every time! These are great on salads, mixed in granola, to top soups and many other foods.

Ingredients

  • pumpkins any amount, any size

Instructions

  1. METHOD 1 (single layer): Cut pumpkin in half and use your hands to remove all the seeds, by avoiding removing the pulp. Place the seeds into a large bowl. With help of paper towel, pat the seeds to remove any huge pieces of pulp. Seeds will stick to the paper towel, but you’ll be able to remove the pulp. Do not rinse the seeds. Preheat the oven to a 200°F. Spread the pumpkin seeds in a single layer on the baking sheet and bake for 3 – 3 1/2 hrs. Give them a quick stir every 30-40 mins. Taste test after 3 hours to see if they are crispy enough for you.
  2. METHOD 2 (full baking sheet): Cut pumpkin in half and use your hands to remove all the seeds, by avoiding removing the pulp. Place the seeds into a large bowl. With help of paper towel, pat the seeds to remove any huge pieces of pulp. Seeds will stick to the paper towel, but you’ll be able to remove the pulp. Do not rinse the seeds. Preheat the oven to a 220°F. Transfer pumpkin seeds to a baking sheet (almost full) and bake for 4 hrs. Give them a quick stir every 30-40 mins. Taste test after 3 ½ hours to see if they are crispy enough for you. With this method the seeds turn out more golden in color. Adding those 20 degrees makes a huge difference and a complete time saver.