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Saturday, November 14, 2009

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Pumpkin seeds
Vegetable oil or olive oil
Sea Salt

Preheat oven to 350 F.
Scoop pulp from pumpkins and use your fingers to separate the seeds from all the pulp. Put them in a coriander and rinse, removing remaining pulp until most of it is washed. Drain pumpkin seeds in paper towel. If you are a patient person, you can spread them out evenly on a paper bag and let them dry out overnight.

Put dry seeds in a bowl, add oil just to coat them and sprinkle with sea salt. Toss well. Spread out on a cookie sheet covered with foil.

Bake about 25 - 35 minutes, tossing every 5 to 10 minutes, until golden brown. Cool pumpkin seeds before eating. Store in air tight container.


  1. Thanks for sharing this. I love to eat pumpin seeds but have never made it myself. Sounds very simple to make.

  2. They are simple... and delicious! :)