Roasted Pumpkin Seeds

Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
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Roasted Pumpkin Seeds


August 1, 2016Roasted pumpkin seeds are so easy they barely require a recipe, but with a few easy steps you can turn waste into a delicious snack or garnish.

  • Prep: 5 mins
  • Cook: 25 mins
  • 5 mins

    25 mins

    30 mins

  • Difficulty: Easy
  • Yields: 1 cup

These are embarrassingly simple to make and immensely satisfying to eat. It is barely more effort than scraping the seeds into the bin, which is what most of us do anyway.

A simple wash, pat dry, some oil and salt and you have transformed unwanted waste into a delicious snack or garnish. Not only do these look and taste great, but they are full of healthy goodness.

You don't have to have a whole cup of seeds - the recipe is just a guide. Even the seeds from half a pumpkin provide enough for a decent snack. In any case, some pumpkins are seedier than others.

When washing the seeds, it is good to remove as much of the pulp as possible, but don't despair over a few stray strands - they will just crisp up in the oven and add a little more texture. Let's face it, if you spent all day cleaning every seed it probably wouldn't be much fun or even worth doing.

Some people recommend that you boil the seeds in water for a few minutes before roasting, but I have tried it both ways and prefer the outcome without doing this - which is convenient as it is one less step too.

I can almost guarantee that the first time you make them they will be gone before they are even cold. If you do manage to resist the temptation, I recommend using the rest of the pumpkin to make a delicious risotto and use these seeds as a crunchy garnish.


1 pumpkin seeds

1 tbsp olive oil

1 pinch salt


Preheat the oven to 150C.

Remove the seeeds from the pumpkin and place into a colander. Remove any large pieces of flesh with your hands and then rinse thoroughly under cold water while rubbing the seeds between your hands to remove the stray pulp. Drain well.

Dry the seeds between two paper towels (or use a clean tea towel) and place in a bowl. Be prepared, they will probably stick a bit, but that's ok, just shake and scratch until they are all released.

Add enough of the oil to the bowl and toss so the seeds have a thin coating. Add a good pinch of salt and toss again.

Place some baking paper on an oven tray and spread the seeds in an even layer on top. You want them to be in a single layer and not touching, but don't worry about the odd clump - they are covered in oil, so they are going to stay close to each other.

Roasted Pumpkin Seeds Direction

Bake for 20 minutes at 150C stirring halfway through. The seeds should be just starting to brown and colour. You may need an extra 5 minutes or so if they resist.

Remove the seeds from the oven and allow to cool on the tray.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.