Toasted Pumpkin Seeds

Don’t throw those pumpkin seeds out!  Give them a good wash and dry then toast them in a warm oven to get a delicious seasonal and satisfying treat.  They can be seasoned with just a dash of salt, a little maple syrup and a dash of cinnamon for a sweeter treat or a little oil and some smoked paprika or your favorite spices for something more savory.  So many options.  They are great as a snack, to throw in your morning cereal, granola, or on top of a smoothie, soup or salad.

Be sure to keep an eye on them when they are in the oven, they can burn quickly and as I found out the hard way, the inner seeds cook quicker than the outer seeds.  Be sure to stir often and if they look done…take ’em out!


  1. While the pumpkin is roasting, wash off the pumpkin seeds and pat dry with a paper towel.
  2. Place the seeds on a lined baking sheet and pour a half teaspoon or so or coconut oil (or olive oil) over the seeds and massaging the oil into the seeds. Lightly season with fine sea salt, a dash of smoked paprika, garam masala or add a teaspoon of maple syrup instead of the oil, eliminate the salt and add a half teaspoon of cinnamon for a sweeter variety.
  3. Once the pumpkin has been removed from the oven, reduce the temperature down to 325F and place pumpkin seeds in the oven to toast for 15-20 minutes.  Be sure to stir a few times to allow the seeds to toast evenly.   These can burn easily so be sure to test a few in the last 5-7 minutes. You want the shell to be super crispy and easy to bite through. The inner seeds should not be brown.
  4. Remove from oven, let cool and enjoy!

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