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About Us > Recipes > Roasted Pumpkin Seeds > 
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Roasted Pumpkin Seeds

by: Sharon Rowe, CEO & Chef of ECOBAGS.COM

One of our family traditions is pumpkin carving. We do it every year. In addition to having jack-o-laterns (some scarey, some fun, others political) on our front porch, welcoming neighborhood children, we save the seeds and make a delicious, crunchy snack.
  1. Before carving your pumpkin, cut off the top and scrape out everything inside.
  2. In a large bowl separate the seeds from the stringy, sticky, gooey pumpkin meat. It's a messy job but it's a lot of fun.
  3. Rinse the seeds thoroughly and dry them off with a towel. Remove as much liquid as possible.
  4. Preheat the oven to 350 degrees F.
  5. Put the seeds into a mixing bowl and coat with olive or canola oil (I prefer olive oil) and sea salt. Other versions include: Add ground black pepper, red pepper, curry, any other seasoning. A member of our team, Fraser suggests using olive oil, honey, sea salt, cayenne pepper, & paprika (yum)
  6. Spread the seeds out on an oven sheet, all in one layer. Make sure seeds are not on top of one another. Bake for 10-20 minutes. Check for browning. Turn when needed. If you're making them Halloween night, don't get distracted by trick n' treaters at your doorway because the seeds will burn!
  7. They will expand slightly, but when browned to your satisfaction (I like it a little burnt) - remove from oven and let cool before eating.
  8. Crunch and munch. It's ok to eat the outside shell.
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