How to Roast Pumpkin Seeds

How to roast pumpkin seeds

Halloween has always been a favorite time in our home and part of our pumpkin carving tradition is roasting the pumpkin seeds.

I love them with a nice dose of salt and I do a batch for my husband with cayenne pepper too. Roasting your own pumpkin seeds allows you to season them as you wish and you aren’t wasting them after cleaning out your pumpkins for carving. Clean out your pumpkins and place the guts in a colander.

how to roast pumpkin seeds

I run some water through the colander and with my hands I dig in and separate the pumpkin strands from the seeds.  I usually get everything this way but you could also put the seeds and flesh in a bowl and fill with water. Using your hands, the seeds and flesh will separate.

how to roast pumpkin seeds

I used to just pop these clean seeds into the oven and roast but years ago I started seeing recipes on soaking the seeds first.  It seems counterintuitive, but soaking the seeds in salted, boiling water really does give the final seed a delicious flavor and crispness.

how to roast pumpkin seeds

How to Roast Pumpkin Seeds

How to Roast Pumpkin Seeds


  • pumpkin seeds
  • olive oil
  • salt


  1. Remove seeds from your pumpkin by scraping sides with a sturdy metal spoon.
  2. Place seeds and attached flesh into a colandar and run under water until the flesh separates. Discard flesh and drain seeds.
  3. Add seeds to a medium size pan and fill with water.
  4. Add 1 Tbs salt per every 1/2 cup of seeds.
  5. Bring to a boil then simmer for 10 minutes; drain.
  6. Preheat oven to 400°.
  7. Place seeds onto a baking sheet and drizzle with olive oil.
  8. Move seeds around to coat with olive oil (sprinkle with more salt at this point if you like, or other seasonings.)
  9. Roast for 10-20 minutes depending on size of seed. (At this point I stir them a bit in the pan and check ever 5 minutes.)
  10. Remove when the seeds are just lightly golden brown.

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