Roasted Pumpkin Seeds

Roasted pumpkin seeds on cookie sheet
Prep Time:
15 mins
Bake Time:
40 mins
Stand Time:
1 day
Total Time:
1 day 55 mins


  • 4 ¼ cup raw pumpkin seeds

  • 2 tablespoon cooking oil

  • 1 teaspoon salt


  1. Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

213 Calories
19g Fat
7g Carbs
9g Protein
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.

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