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Nutrition Facts
Serving Size 1 cups seeds 226g Recipe makes 1 cups seeds)
Calories 1187
Calories from Fat 922		(77%)
Amount Per Serving		%DV
	Total Fat 102.5g	157%
	Saturated Fat 22.8g	113%
	Monounsaturated Fat 31.5g
	Polyunsaturated Fat 43.6g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 91mg		3%
Potassium 1672mg		47%
Total Carbohydrate 36.9g		12%
	Dietary Fiber 8.1g	32%
	Sugars 2.1g
Protein 50.9g		101%
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Roasted Pumpkin Seeds

Recipe #13549 | 50 min | 5 min prep | add private note

⁽¹²¹⁾ RATE IT NOW Print Recipe

By: Mirj
Oct 31, 2001

FabulousFoods: Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.

1 cups seeds (change servings and units)

Ingredients

1 1/2 cups pumpkin seeds
2 teaspoons melted butter or melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)

Directions

1
Preheat oven to 300° F.
2
While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
3
Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4
Spread pumpkin seeds in a single layer on baking sheet.
5
Bake for about 45 minutes, stirring occasionally, until golden brown.

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Featured Reviews for This Recipe

From: CHEF.OF.THE.EAST

On Nov 4, 2009

My kids liked these better than the non-spicy seeds I made. They requested more salt, however, so I must add more next time.

0 people found this review helpful

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From: Renegade Chef

On Nov 2, 2009

Easy. Used EVOO, 1t garlic, 1t season salt for one batch, and EVOO and kosher salt for the next. Every 15 minutes I stirred the tray up a little. Very addictive.

0 people found this review helpful

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From: SaraFish

On Oct 26, 2002

These are delicious! We carved three medium sized pumpkins tonight and ended up with about 3 cups of seeds so I doubled the butter (actually I used margarine) and we seasoned with about 2 teaspoons garlic powder and 2 teaspoons of seasoned salt. We cooked them for 15 minutes then took them out and stirred them and we repeated this twice so they cooked just perfectly in about 45 minutes total baking time. Thanks for a great recipe!

28 people found this review helpful

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From: Dana-MMH

On Oct 27, 2002

Mirj. you have made me one happy lady tonight!! For years my pumpkin seeds never taste like my moms and I always follow her recipe but seem to enjoy hers much better...until now DH, DD and I are all fighting over these seeds, they turned out wonderful, they have the perfect taste, they are nice and crispy but not too well done. I have never used olive oil before when making pumpkin seeds but you bet I will be from now on. DH and DD want me to go buy 2 more pumpkins just for the seeds. Such a simple recipe that I could never get right, thanks to your recipe it is better then right!!

22 people found this review helpful

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