Perfectly Toasted Pumpkin Seeds

October is my favorite month of the year. For one reason…pumpkins! I love pumpkins. This year we planted one pumpkin plant in the back of the garden. ONE. It took over everything. We trimmed it and it just kept growing. Flowers kept blooming and pumpkins began forming. Our garden did very well this year, but my favorite plant to watch was that lone pumpkin! So far it has yielded 6 large pumpkins with more smaller ones still growing!
We picked some and put them on the front porch for our fall decor. They are too flat to carve as jack-o-lanterns so we will use them for their seeds later in the season. Pumpkin seeds are one of our favorite treats. After Halloween I stock up on pumpkins at Walmart when they get rid of them for free and make toasted pumpkin seeds.
Chewy, half baked pumpkins seeds are just plain gross. The key is boiling them to partially cook them and then letting them air dry over night.
{I don’t have exact measurements since every pumpkin yields a different amount of seeds.}

Perfectly Toasted Pumpkin Seeds
Seeds from 2 large pumpkins
sea salt
olive oil
Rinse seeds from pumpkin guts and place in a medium pan. Fill with salt water and boil for 12 minutes.
Strain seeds in a colander and spread seeds on a cookie sheet, lined with paper towels, over night. You can bake instead of waiting over night, but they are much crunchier if you wait.
Preheat oven to 375 degrees. Drizzle seeds lightly with olive oil and sea salt. Toss lightly. Roast in oven for 20-30 minutes, stirring every 10 minutes until golden brown. Sprinkle with sugar (about 1T).
If anyone has any other variations or spices they like to use, I’d love to hear about them!


  1. says

    I’m glad you re-posted this because I have had some pumpkin seeds waiting to be roasted up, but I’ve been too lazy to look up the recipe again.

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