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Nutrition Facts

Serving Size 1 ounces 17g

Recipe makes 8 ounces)

Calories 0
Calories from Fat 0 (0%)
Amount Per Serving %DV
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

how is this calculated?

Roasted pumpkin seeds

Recipe #12062 | 1½ days | ½ day prep
June Hoeckendorf

By: June Hoeckendorf
Sep 24, 2001

Tasty pumpkin seeds. I've been doing this since I was a kid with my mom and now make them with my grandkids. They are just plain fun!

8 ounces (change servings and units)

Ingredients

  • pumpkin seeds
  • salt

Directions

  1. 1
    Clean pumpkin or squash seeds, soak over night in very salty, warm water.
  2. 2
    The more salt the salter the nut!
  3. 3
    Drain and spread on Cookie sheet or shallow baking dish.
  4. 4
    Roast in a 250 degree oven for 3-6 hours depending on oven and seeds.
  5. 5
    Stir every so often.

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Featured Reviews for This Recipe

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From: Nye McClelland

On Nov 8, 2001

Digging out the seeds and roasting them was the best time of the event, however, they didn't much care to eat them, that is... my kids. I on the other hand quite enjoyed them.

4 people found this review helpful
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    From: wandering japanese chef

    On Nov 13, 2007

    WOW it's so EASY! heehee I thought it would be coplicated how silly of me and squash seeds work just as well as pumpkin! A big thanks June! you rck and made my day too! TRY IT FOLKS!

    1 people found this review helpful
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  • Read all 2 reviews

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