Pumpkin Week: Day 2!

Roasted pumpkin seeds are positively addictive – but it’s ok, because they’re loaded with nutritional goodness! I also love using every part of the pumpkin, from the carved shell, to the pureed pulp. Lightly dress your pumpkins seeds with salt, or add a medley of your favorite spices to make them savory or sweet!

1 2 3 4



Roasted Pumpkin Seeds

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 cup 1x



Basic Roasted Pumpkin Seeds:

  • 1 cup pumpkin seeds, from 1 pumpkin
  • 1/2 teaspoon sea salt

Sesame, Thyme and Sea Salt:

  • 2 tablespoons sesame seeds
  • 1 teaspoon sel gris or sea salt
  • 1 teaspoon dried thyme, crushed
  • 1 tablespoon sesame oil or olive oil

Maple and Pumpkin Spice:

  • 1 teaspoon pumpkin spice
  • 1 teaspoon maple syrup


  1. Preheat oven to 350 degrees.
  2. Rinse and pat dry your pumpkin seeds, removing any strings of flesh. (Note: pumpkin seeds are scooped out of your pumpkin when carving or cooking).
  3. In a medium bowl, toss the pumpkin seeds with your choice of seasoning.
  4. Spread the seeds evenly on a baking sheet.
  5. Place the baking sheet on the middle rack, and roast for 20 minutes or until golden brown.
  6. Remove and let the seeds air dry to a sheet of paper towel or a clean tray.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating