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A New Way to Roast Pumpkin Seeds

Here’s the ultimate trick for one of October’s greatest treats:

1. Place the seeds in a zip-top bag and sprinkle with salt. (No need to worry about cleaning them first—any clinging pulp will get rinsed away later.) Seal the bag and squish to distribute the salt. Store in the refrigerator for 3 days.

  2. Remove the seeds from the bag and place them in a colander. Run cool water over them, using your hands to remove any bits of pumpkin.

3. Place the seeds on a pizza pan with holes, or a baking sheet.


4. Pat the seeds dry with a paper towel or clean kitchen towel.



5. Toss them lightly with melted butter or olive oil.


6. Sprinkle the seeds with your favorite herbs and spices. Do not add salt at this point, or the seeds could become inedible.

Toss the seeds to coat evenly.


7.      Place the seasoned seeds in a preheated
325-degree oven for 25 to 30 minutes, or until golden brown. Check the seeds halfway through the process to prevent burning.

Remove the pumpkin seeds from the oven and let them cool for 5 minutes. Taste and adjust the seasonings.


8. Cool completely, then serve or store in an airtight container.


Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.