How to roast the perfect pumpkin seeds

Whether you’ve been carving pumpkins for Halloween or cooking them for wild rice stuffed pumpkins or stuffed pumpkin Mac & cheese, don’t throw away the seeds. Rinse them, season them and bake them for a crunchy healthy snack, or to use for salty crunchy texture in other recipes. They’re perfect for grazing, as well as tossing into salads. You can store them in an air-tight container to use at a later date.

You will need:

  • Seeds from your pumpkin (about 1 1 2 cups)
  • 2 tablespoons melted butter (or olive oil)
  • 2 teaspoons sea salt
  • Other seasoning. Chilli flakes is my favourite option, but cayenne pepper or garlic powder also make a lovely spicy snack. Cajun seasoning also works great, as does leftover fajita seasoning! I prefer smokey and savoury options, but feel free to experiment.


1. Pre-heat oven to 180°C.

2. Scrape the seeds from your pumpkin with a wide spoon. Pull away the strings of flesh and rinse the seeds clean. The seeds float (the flesh doesn’t), so you can easily separate them in a bowl of water.

3. Toss the seeds in a bowl with the melted butter or olive oil and seasoning of your choice.

4. Spread the seeds evenly in a single layer over a large baking tray (sprinkle extra seasoning on top if you wish).

5. Bake in the oven for 30 minutes, or until seeds are lightly golden brown.

6. Leave to cool before you eat. Store in an airtight container.

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