Best Roasted Pumpkin Seeds Recipes

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ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 1 cups seeds

Number Of Ingredients 7

1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)

Steps:

  • Preheat oven to 300 degrees F.
  • While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
  • Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
  • Spread pumpkin seeds in a single layer on baking sheet.
  • Bake for about 45 minutes, stirring occasionally, until golden brown.

BEST ROASTED PUMPKIN SEEDS



Best Roasted Pumpkin Seeds image

These toasted snacks can be prepared while your loved ones are still carving the pumpkins.

Provided by Kate O'Shea

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 40m

Yield 12

Number Of Ingredients 4

3 cups raw whole pumpkin seeds
1 teaspoon salt
2 tablespoons water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
  • Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
  • Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Here is an easy recipe for roasting fresh pumpkin seeds.

Provided by Rosemary

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Yield 6

Number Of Ingredients 3

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg

SPICY ROASTED PUMPKIN SEEDS



Spicy Roasted Pumpkin Seeds image

Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They make a wonderful snack!

Provided by Vered DeLeeuw

Categories     Snack

Time 30m

Number Of Ingredients 6

1 cup raw pumpkin seeds (rinsed and dried on a clean kitchen towel (4 oz))
1 tablespoon extra-virgin olive oil
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt)
1 teaspoon smoked paprika (or chili powder)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper ((up to 1/2 teaspoon if you like your food spicy))

Steps:

  • Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
  • In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
  • Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
  • Serve immediately - they are wonderful when warm!

Nutrition Facts : ServingSize 0.25 recipe, Calories 101 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, Sodium 372 mg, Fiber 2 g

BEST EVER ROASTED PUMPKIN SEEDS



Best Ever Roasted Pumpkin Seeds image

The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!

Provided by HollyJane

Categories     Lunch/Snacks

Time 2h15m

Yield 2 cups seeds, 4 serving(s)

Number Of Ingredients 4

2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
1 1/2 tablespoons melted butter
1 1/4 teaspoons salt

Steps:

  • Preheat oven to 250 degrees.
  • Thoroughly rinse seeds and pick out stray bits of pumpkin.
  • Pour seeds on a cookie sheet, preferably one with sides.
  • Combine Worcestershire sauce and melted butter.
  • Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
  • Evenly sprinkle salt over seeds.
  • Bake for two hours, stirring every half hour.
  • Let cool and enjoy!
  • Store in airtight container.

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Provided by Food Network Kitchen

Time 1h30m

Yield 1 to 2 cups

Number Of Ingredients 4

1 pumpkin, top cut off
Olive oil, for tossing
Kosher salt
1 1/2 tablespoons za'atar spice

Steps:

  • Preheat the oven to 300 degrees F.
  • Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
  • Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

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  • Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
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