Roasted Pumpkin Seeds
These easy, simply roasted, crunchy pumpkin seeds make the perfect fall snack!
Ingredients
- 1-2 whole pumpkins
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Wash pumpkins to remove any excess dirt. Cut the pumpkin in half lengthwise and scoop out all of the seeds with a spoon.
- Add all of the seeds to a large bowl and fill with water. The seeds will float to the top of the bowl of water.
- Line a baking sheet with parchment paper. With your hands remove the seeds and rinse to remove any excess pumpkin flesh. Place on the baking sheet and pat dry with a paper towel. Drizzle with olive oil and add salt and pepper to taste.
- Bake the seeds for 30-45 minutes until the seeds have dried out and have started to brown.
Notes
We used pumpkin pie pumpkins but you can also use carving pumpkins.
The servings vary on how many pumpkins you use and how many seeds they contain.
The servings vary on how many pumpkins you use and how many seeds they contain.
Tried this recipe?Let us know how it was!