Easy Roasted Pumpkin Seeds: A Fall Favorite
Fall is the perfect time to enjoy simple seasonal traditions—from carving pumpkins to preparing something delicious with the seeds that might otherwise get tossed away.
Prana teacher Michelle Mansfield shares this easy roasted pumpkin seed recipe from Inspired Taste. With just a few ingredients and your favorite spices, you can turn fresh pumpkin seeds into a crunchy, flavorful snack.
The secret to getting them just right? Simmering the seeds in salted water before roasting, then drying them thoroughly so they become golden and crisp.
Easy Roasted Pumpkin Seeds
Recipe by Adam Gallagher | Inspired Taste
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1½ cups
Ingredients
1½ cups fresh pumpkin seeds
2 teaspoons fine sea salt, plus extra to taste
2 teaspoons olive oil, melted coconut oil, or walnut oil
2 teaspoons of your favorite spice blend, such as pumpkin pie spice, curry powder, harissa, or chili powder
Instructions
Prepare the oven. Heat to 350°F and line a baking sheet with parchment paper.
Boil the salted water. Bring 2 cups of water and 2 teaspoons of salt to a boil in a medium saucepan.
Clean the seeds. Remove the seeds from your pumpkin and place them in a bowl of cold water. Swish them around to loosen the pulp.
Simmer. Transfer the seeds to the boiling salted water and cook for 5 minutes.
Drain and dry. Remove any remaining pumpkin pulp, then spread the seeds on clean kitchen towels and pat thoroughly dry.
Season. Place the dried seeds on the baking sheet. Add the oil and your chosen spices, tossing to coat.
Roast. Arrange the seeds in a single layer and bake for 10–25 minutes, stirring at least once. They're ready when fragrant and lightly golden around the edges.
Tips for the Best Roasted Pumpkin Seeds
Dry the seeds well. Removing excess moisture helps them roast evenly and become crisp.
Experiment with flavors. Try savory spices, a little heat, or warm fall seasonings.
Store for later. Once completely cool, keep the seeds in an airtight container at room temperature for up to two weeks or freeze for longer storage.
Enjoy the shells! Roasted pumpkin seed shells are edible and provide additional fiber. You can also remove the shells if you prefer.
Recipe by Adam Gallagher of Inspired Taste, shared with the Prana Yoga Center community by teacher Michelle Mansfield.
Visit Inspired Taste for the original recipe, photos, and additional cooking tips.