Roasting Pumpkin Seeds...Yummy

Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, or flower arrangements using hollowed out pumpkins. They make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, or fussy kids like mine, but if you're feeling adventurous, experiment and have fun with seasoning blends.

1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil (olive oil or vegetable oil work well)
salt to taste
Options To Taste:
garlic powder (my favourite)
cayenne pepper
seasoning salt
Cajun seasoning

Preheat oven to 300° F.

While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

I like to use parchment paper so that they won't stick to the pan when cooking!


I used a small amount of seeds from a small pumpkin floral arrangement. Even though it only made a small amount, they were gone quickly! That bowl is one of my favourites...a great yard sale find this summer! It was a set of vintage 70's melamine bowls perfect for serving or for little kids!