Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
bake:
30 mins
stand:
1 day
total:
1 day
Servings:
8
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse pumpkin seeds until pulp and strings are washed off; drain.

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  • Spread seeds on a waxed paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. In a medium bowl combine pumpkin seeds, cooking oil, and salt.

  • Preheat oven to 325 degrees F. Remove waxed paper from baking pan. Return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. Makes 2 cups

Tips

Use seeds from pie pumpkins or a carving pumpkin. don't use seeds from decorative white pumpkins. Select small seeds -- the larger seeds will pop in the oven and will be tough.

Nutrition Facts

202 calories; fat 21g; saturated fat 3g; carbohydrates 5g; mono fat 6g; poly fat 8g; insoluble fiber 1g; protein 9g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 152mg; potassium 278mg; calcium 20.2mg; iron 3.4mg.
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