Recipes and Cooking Roasted Pumpkin Seeds 4.0 (4) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 40 mins Stand Time: 1 day Total Time: 1 day 55 mins Servings: 16 Jump to Nutrition Facts Ingredients 4 ¼ cup raw pumpkin seeds 2 tablespoon cooking oil 1 teaspoon salt Directions Rinse pumpkin seeds in water until pulp and strings are washed off, then drain. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a parchment or waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. Remove parchment or waxed paper from baking pan. Toast seeds in a 325 degree F oven for 40 minutes, stirring once or twice. Drain seeds on paper towels. Makes 16 (1/4-cup) servings. Rate it Print Nutrition Facts (per serving) 213 Calories 19g Fat 7g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 213 % Daily Value * Total Fat 19g 24% Saturated Fat 3g 15% Sodium 152mg 7% Total Carbohydrate 7g 3% Protein 9g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 5.4mg 30% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.