Roasted Pumpkin Seeds 4 Different Ways!

Tis the season for pumpkin everything! One of our favorite pumpkin snacks at IW is roasted pumpkin seeds. These festive bites pack a nutritional punch with copper, magnesium, zinc, and protein. These little seeds also offer cancer fighting antioxidants. They’re easy to prepare and you can season them with any flavor you like! We’ve provided a basic recipe below, plus a few variations for you to try at home!

Basic Roasted Pumpkin Seeds


Seeds from 1 pumpkin

Olive oil or melted butter

Sea salt


Scoop seeds from the pumpkin and remove all excess pumpkin flesh. Rinse well and soak in water for 1-2 hours. Bring 4 cups of water to a boil and add seeds – cook for about 10 minutes. Drain the seeds well and spread them out on a cookie sheet. Drizzle seeds with olive oil or melted butter, just enough to evenly coat them. Sprinkle with sea salt and the seasoning of your choice. Bake at 350 degrees until golden brown – check every 10 minutes to prevent burning.


Seasoning ideas:

Traditional: sea salt, sweet paprika, garlic powder

Sweet: sea salt, brown sugar, cinnamon or pumpkin pie spice

Spicy: sea salt, chipotle powder, cayenne

Italian: sea salt, garlic powder, dry Italian herb blend

Maria PannoComment