The key to making the absolute best toasted pumpkin seeds? Boiling them before roasting! We make several batches of these every year and they are one of the kids’ favorite treats! I don’t have exact measurements since every pumpkin yields a different amount of seeds, but here is the gist for making perfect toasted pumpkin seeds every time.
Here’s a tip! Sprinkle a small amount of sugar onto the toasted pumpkin seeds right out of the oven.
Can you eat pumpkin seeds in the shell?
How to Make the Best Toasted Pumpkin Seeds
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The Best Toasted Pumpkin Seeds Printable Recipe
The BEST Toasted Pumpkin Seeds Recipe
- Seeds from 2 large pumpkins
- sea salt
- olive oil
- Rinse seeds 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, overnight. You can bake instead of waiting overnight, 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).