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Pumpkin Seeds

Fresh Roasted Pumpkin Seeds!


  • Pumpkin seeds from a fresh pumpkin
  • Oil – olive, spicy or not, enough to cover the seeds
  • 1-2 tsp Cayenne Powder
  • 1-2 tsp Kosher Salt


  • Remove all goo and strings from seeds.
  • Place in a bowl of cold water, swish around
  • Dry for a couple hours
  • Preheat oven to 325
  • Place seeds in a small bowl, sprinkle with oil – stir to coat
  • Sprinkle spices – stir to coat
  • Place on jelly roll pan – spread them out
  • Cook for 20-45 minutes. Depending on amount of doneness you prefer!
My second batch i grabbed the wrong bottle of oil and got sesame oil – it worked out fine! Basically i think all kinds of roasted seeds are a vessel to get as much salt into the body as possible, so i’m going to experiment with different flavors and try to cut down on the salt. I have 2 more pumpkins to gut unless i hit walmart again for more $1 pumpkins! Then i can try all kinds of different stuff – maybe the horseradish powder i have sitting in the cabinet… hmmmm Still need a bigger freezer for all the pumpkin mush….
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1 Comment

I love that you added a hint of spice with the cayenne! Delicious!

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