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bowl of roasted pumpkin seeds.

Roasted Pumpkin Seeds

Tami McBride
Don't throw out the seeds from a fresh pumpkin.  Instead make a healthy snack and roast the pumpkin seeds. Tasty, salty, crispy, and crunchy, the pumpkin seeds are a unique autumn snack.
5 from 3 votes
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Prep Time 4 hours 15 minutes
Cook Time 45 minutes
Total Time 5 hours
Calories 21 kcal

Ingredients
  

  • Pumpkin seeds from one small pumpkin
  • 2 cups water
  • ½ cup Kosher salt or ¼ cup table salt

Instructions
 

  • SCRUB the pumpkin.
  • CUT the pumpkin open and remove the seeds.
  • SOAK the seeds for 5 to 10 minutes to loosen the fibrous strings.
  • RINSE the pumpkin seeds and remove all the strings.
  • SORT the pumpkin seeds and remove any small or flat seeds.
  • STIR the water and salt for a brine.
  • BRINE the pumpkin seeds for 4 to 8 hours.
  • PREHEAT oven to 300° Fahrenheit.
  • ROAST for 30 to 45 minutes, stirring every 10 minutes to evenly roast. Continuing roasting until the pumpkin seeds are toasted.
  • REMOVE from oven after the pumpkin seeds are toasted.
  • COOL before eating.
  • GARNISH soups or salads with roasted pumpkin seeds.

Notes

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Nutrition

Serving: 1tablespoonCalories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 5307mgFiber: 1g
Keyword pumpkin seeds, roasted pumpkin seeds
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