Toasted Pumpkin Seeds Recipe

Toasted pumpkin seeds recipe

This toasted pumpkin seed recipe is super easy and it gives you the most amazing, crunchy pumpkin seeds with the perfect amount of salt.
Course Snack
Cuisine American
Keyword pumpkin seeds, pumpkin seeds recipe, roasted pumpkin seeds, roasted pumpkin seeds recipe, toasted pumpkin seed recipe, Toasted pumpkin seeds
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 1/2 cup servings
Calories 199kcal
Author MidgetMomma


  • 3 cups pumpkin seeds raw
  • 6 cups water
  • 1 tablespoon olive oil
  • 6 tbsp salt


  • Preheat the oven to 400°F.
  • Scoop out the seeds from the pumpkin.
  • Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else.
  • Place a large pot on the stove, add the pumpkin seeds to the pot, be sure to measure how many cups of pumpkin seeds you are adding to the pot.
  • Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Bring water to a boil and let simmer for 10 minutes.
  • Remove the pumpkin seeds from the heat and use a colander to drain the water.
  • In a large bowl add the boiled pumpkin seeds, olive oil and salt. Mix everything to coat all of the pumpkin seeds.
  • On a large baking sheet pour the pumpkin seeds in a single layer.
  • Bake on the top rack until the seeds begin to brown 5-20 minutes. It depends on the size of the seeds and the heat of your oven how long it will take the pumpkin seds to brown.
  • Keep an eye on the pumpkin seeds so they don't get over toasted.
  • When nicely browned, remove the pan from the oven and let cool on a rack.
  • Let the pumpkin seeds cool all the way down before eating.


Calories: 199kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 6991mg | Potassium: 258mg | Fiber: 1g | Vitamin C: 0.6mg | Calcium: 27mg | Iron: 2.9mg