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The BEST Way to Roast Pumpkin Seeds

The absolute best way to roast pumpkin seeds that will provide crispy and crunchy seeds that are not only delicious but also easy to digest.


  • 1 Pumpkin


  1. Remove the Seeds - Wash the outside of the pumpkin. Cut the top off the pumpkin if using it as a Jack O Lantern or cut a pie pumpkin in half. Scoop out the pulp and seeds to a paper towel lined rimmed baking sheet.
  2. Clean the seeds - The easiest and fastest way to clean the seeds is by placing the seeds in water to remove the large chunks of pulp. Drain and place the seeds in a lettuce spinner and spin to remove most of the pulp.
  3. Add the pumpkin seeds to a medium-sized pot of water and add 1 teaspoon of salt. Bring it to a boil and reduce the heat to simmer, uncovered, for 10 minutes over low-medium heat.
  4. Preheat oven to 325°F.
  5. Drain the seeds in a colander and pat dry with a clean towel. Don’t worry, the seeds will lightly stick to the towel, but just rub them with your hands and they will come off in a pile.
  6. Place the seeds in a bowl and lightly drizzle with extra virgin olive oil. Toss the seeds in the oil to make sure all sides are coated. Spread evenly on a baking sheet in a single layer. Season as desired.
  7. Add seeds to a preheated oven set at 325°F. Roast for 10 minutes. Remove from oven and stir.
  8. Return to the oven for an additional 10 minutes, however, during the last 5 minutes of roasting, remove a couple of seeds and let them cool slightly and taste the texture. They are done when the shell is super crispy and they are easy to bite through. Add additional minutes to the roasting time as needed, being careful to test them frequently to prevent burning.

Recipe Notes

Remove from oven and add additional seasoning if desired.

Recipe courtesy of Old World Garden Farms