If it's pumpkin carving season, it's pumpkin seed roasting season! No matter how you season them, this is your go-to guide for how to roast pumpkin seeds. And here's a bonus: this recipe uses no oil, and no washing those seeds! Any extra guts left on the seeds will crisp up, too, and it's really yummy! There's no way to get those seeds in the oven quicker.
How to season pumpkin seeds
The possibilities for seasoning pumpkin seeds are endless. The most important thing is the amount of seasoning to use. For each ½ cup of seeds, you'll want about ¾ - 1 teaspoon of your seasoning. Use seasoning blends without salt, and then add a pinch of your own salt. That way you keep your roasted pumpkin seeds heart healthy! Here are some of my favorite seasoning ideas!
- Taco seasoning
- Italian seasoning
- Chai seasoning
- Pumpkin pie spice
- Poultry seasoning
- Gingered Pear seasoning
- Cinnamon and (a little!) brown sugar
Do you roast pumpkin seeds in the Fall? What's your favorite way to season them? Tell me in the comments, and don't forget to let me know if you use this recipe!
Roasted Pumpkin Seeds
- ½ cup Raw pumpkin seeds, separated from pulp
- ¾-1 teaspoon Seasoning of choice (ex: taco, chai, Italian, etc.)
- Pinch Salt, to taste
- Preheat oven to 400 degrees F.
- Place the raw pumpkin seeds, separated from the pulp (it's okay if there's still some clinging to the seeds that you can't get off), on a baking sheet lined with parchment paper.
- Sprinkle the seeds with the seasoning you've chosen, a pinch of salt if desired, and mix well. Spread out as much as possible.
- Bake 15-20 minutes, stirring halfway through, until the seeds and any remaining pulp are crispy.
- Store in an airtight container.