Roasted Pumpkin seeds

Yup. It happened.

Bought a couple pumpkins and had a whole bunch of seeds leftover. I could’ve just thrown them away – but instead I decided to use all of the pumpkin (in a delicious way!)

What you’ll need to succeed

  • Small mixing bowl for seasoning
  • Other bowl to hold seeds
  • Collander/Strainer
  • Roasting pan (I used a baking sheet and a small roasting container)


  • Pumpkin Seeds (Whatever you got will do).
  • Seasoning (follow your heart!)
  • A dash of oil (the kind is also upto you – sesame, olive, etc.)


  1. Heat up the oven to 300 F.
  2. Put your seeds into the collander and pick out all of the goop from the inside of the pumpkin
  3. Rinse and rinse until the seeds are goop-free
  4. Throw them onto the baking sheet and roast for about 3 min – take out, shake around, and put back in for a few more – until the seeds have dried. Or – if you feel like that isn’t quick enough to your liking – you can always pan fry them too.
  5. In the mean time, prepare your spices. I did two kinds – pumpkin pie spice + cayenne cajun. 
  6. Then – transfer your spices into the bowl with a touch of oil
  7. Toss in your dried pumpkin seeds and mix it up – until all the seeds have some coating on them.
  8. Place back onto your cookie sheet/tray and put in the oven
  9. Leave in for approx 40 min – shaking the tray occassionaly – or until golden brown.
  10. Remove from heat – let sit approx 5 min.

Eat eat eat! Place seeds into a sealed container/baggie.

Originally posted November 26/14.


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