Back to Roasted Pumpkin Seeds

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Roasted Pumpkin Seeds Recipe

Roasted Pumpkin Seeds Recipe

To enjoy the seeds from a pumpkin you hollow out, spice 'em and bake 'em for a fun snack. —Dawn Fagerstrom, Warren, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:8 servings

Ingredients

  • 2 cups fresh pumpkin seeds
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce

Directions

  • 1. Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250° for 45-50 minutes, stirring occasionally.
  • 2. Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container. Yield: 2 cups.

Nutritional Facts

1/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Roasted Pumpkin Seeds

Sort By :
MY REVIEW
Reviewed Nov. 22, 2015

"So good and easy I have made them before and going to do it now."

MY REVIEW
Reviewed Oct. 20, 2013

"My family loves this simple recipe! So GOOD....YUM"

MY REVIEW
Reviewed Oct. 20, 2013

"We love pumpkin seeds and this recipe is so simple and delicious!"

MY REVIEW
Reviewed Oct. 22, 2012

"These are delicious! I made these, but didn't have worcestershire sauce, so I did it with LA Choy Teriyaki sauce. DELICIOUS!!"

MY REVIEW
Reviewed Nov. 5, 2011

"Easy to make and good flavor."

MY REVIEW
Reviewed Nov. 1, 2011

"Very easy."

MY REVIEW
Reviewed Nov. 1, 2011

"Easy & good!"

MY REVIEW
Reviewed Oct. 29, 2011

"Delicious! Light brown...great flavor! Wonderful recipe!"

MY REVIEW
Reviewed Oct. 26, 2011

"Just got done making these they are so good =0P"

MY REVIEW
Reviewed Oct. 22, 2011

"Very easy and basic recipe."

MY REVIEW
Reviewed Oct. 15, 2011

"I used this recipe every, simple and don't change a thing."

MY REVIEW
Reviewed Apr. 12, 2011

"I love these seeds, and they are best fresh from the pumpkin, but I found another source in the Portuguese section of the grocery store so I can eat them more often. I can't get enough of them."

MY REVIEW
Reviewed Nov. 1, 2010

"I misplaced my recipe I have used in the past and I used this one. I think they are the same recipe. My family LOVED them! We had a friend over who has never tried them before and he is a picky eater and he LOVED them as well. YUMMY!"

MY REVIEW
Reviewed Oct. 31, 2010

"Hits the spot!"

MY REVIEW
Reviewed Oct. 28, 2010

"This is a great way to make seeds! My kids love them! I have 3 big pumpkins ready to be carved. I am hoping for LOTS of seeds!

Yes, you can eat shell and all."

MY REVIEW
Reviewed Oct. 1, 2010

"Are you meant to eat the shells/exteriors?"

MY REVIEW
Reviewed Nov. 1, 2009

"delicious and great aroma!!"

MY REVIEW
Reviewed Nov. 3, 2008

"This pumpkin seed recipe was great. Simple to make and done in an hour while we carved our pumpkins."

MY REVIEW
Reviewed Oct. 28, 2008

"This is simple to make after you scoop out your pumpkins to make jack-o-lanterns and smells great baking in the kitchen while carving. The worcestershire and butter give good aroma and flavor."

MY REVIEW
Reviewed Oct. 26, 2008

"DEE-Licious! I couldn't stay out of them."

MY REVIEW
Reviewed Oct. 2, 2008

"These are also good if you add additional spices like chili powder or curry....yum!"

MY REVIEW
Reviewed Oct. 2, 2008

"I've heard of people soaking them, but I think they turn out much better if you don't. And clean off most of the stringy stuff, but not all of it. It adds a really great flavor!"

MY REVIEW
Reviewed Oct. 2, 2008

"I just rinse the stringy stuff off -- I haven't heard of anyone soaking them "

MY REVIEW
Reviewed Oct. 2, 2008

"Do you typically soak your pumpkin seeds for a while prior to baking them, or do you just clean them up and bake?"

MY REVIEW
Reviewed Sep. 29, 2008

"NICE ONE..."

Loading Image