Save on Pinterest

Roasted Fresh Pumpkin Seeds

I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don’t scorch. —Margaret Drye, Plainfield, New Hampshire
  • Total Time
    Prep: 20 min. + soaking Bake: 1-1/2 hours + cooling
  • Makes
    1-1/2 cups


  • 2 cups fresh pumpkin seeds
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher or fine sea salt


  • Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight.
  • Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer.
  • Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts
1/4 cup: 115 calories, 6g fat (1g saturated fat), 0 cholesterol, 248mg sodium, 11g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Recommended Video