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close up of the best roasted pumpkin seeds
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The best roasted pumpkin seeds

Course Appetizer, Snack
Cuisine American
Keyword Fall recipes, Homemade pumpkin seeds, Pumpkin seeds, Roasted pumpkin seeds, The best roasted pumpkin seeds
Prep Time 5 minutes
Cook Time 45 minutes
Cool time 5 minutes
Total Time 55 minutes

Equipment

  • Pot for boiled seed
  • Stainer/colander
  • Parchment paper/silicone baking mat
  • Baking sheet

Ingredients

  • 2 cups Pumpkin seeds
  • 1 1/2 Tablespoons Olive oil or Avocado oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper

Instructions

  • Preheat oven for 350 degrees and line a baking sheet with foil.
  • Cut pumpkin to clean and collect all the seeds inside.
  • Separate the seeds from the pulp (guts) of the pumpkin, set seeds aside in a bowl.
  • Rinse seeds to clean off any remaining pulp off.
  • Bring a medium sauce pot to a boil and boil the pumpkin seeds for 15-20 minutes.
  • Strain boiled pumpkin seeds and pat dry.
  • Add dried pumpkins seed into a mixing bowl and add olive oil and your desired seasonings to the bowl.
  • Mix well until all seeds are coated.
  • Spread seasoned seeds on a lined baking sheet
  • Bake in the oven for 35-40 minutes, stirring the seeds halfway through until they are crispy but not burnt.
  • Let seeds cool for a least 5 minutes before eating, or before putting them in an airtight container for storage.

Notes

Reminder every oven is different so roasting times can vary, keep an eye on your seeds you don't want them to burn. 
You can switch up measurements of season to however you'd like. Don't forget to try different combinations. 
Soaking your seeds over night or boiling them before roasting helps soften them. This will help aid in digestion and absorption of vitamins and minerals commonly found in pumpkin seeds.