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How to Roasted Pumpkin Seeds


Now, pumpkin seeds are the anomaly here because in my mind they taste nothing like pumpkins. Even though they; well make pumpkins. Or come from them? Chicken and the egg scenario here, people. Anyways, getting off track. Besides being delicious when roasted, they also bring back sweet memories of roasting them with my mom after carving pumpkins with my sister. This Sunday was a rainy, rainy day- and roasting up some seeds while staying cozy inside just seemed like the right thing to do.

Thus, I present you with the BEST roasted pumpkin seeds ever!!


Some tips for you before we dig into the flavor recipes, we want to give you a quick tutorial for how to roast pumpkin seeds. It’s a breeze.

  • First up, obviously, you need some raw pumpkin seeds. You can fish these out from the pumpkin you save them from the pie pumpkins you roasted to make a puree.
  • The next step is cleaning the excess pumpkin from the actual seeds. I recommend picking out any big chunks you can and composting them or feeding them to your roving flock of chickens (which is kinda the same thing as composting).
  • Once you have the seeds mostly separated, fill up a big bowl of warm water and dunk in the seeds. Use your hand and swirl them around a bit to loosen any pumpkin guts remaining. Then, let the seeds rest for about five minutes or so. In that five minutes, magic happens! The seeds all float, and the remaining pumpkin guts sink.
  • Remember to pat it dry with a towel before you put your olive oil and seasoning.



  • 1 cup raw pumpkin seeds
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon paprika

Method |

Wash your pumpkin seeds off to get rid of as much pumpkin goop as possible. You can leave some in like me, you get to taste some pumpkin in it.
Toss your seeds with your olive oil and spices and spread out evenly on a parchment lined baking sheet.
Bake at 300 degrees for 40 minutes, taking them out and stirring/flipping halfway through.
 Let cool for a minute and enjoy!
Well, that was fun! I loved making all these roasted pumpkin seeds (and eating them, too!). I hope you like them, too. And I hope you’ll experiment and make up your own creations! You really can’t go wrong here, so don’t be afraid to have some fun. Share with us your making! Take a photo of yours, send us an email, tag us on Instagram, tweet us, anything. We love to see yours! Happy fall, friends!
xoxo, Joe.

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