Best Ever Roasted Pumpkin Seeds Recipes

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BEST ROASTED PUMPKIN SEEDS



Best Roasted Pumpkin Seeds image

These toasted snacks can be prepared while your loved ones are still carving the pumpkins.

Provided by Kate O'Shea

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 40m

Yield 12

Number Of Ingredients 4

3 cups raw whole pumpkin seeds
1 teaspoon salt
2 tablespoons water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
  • Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
  • Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Here is an easy recipe for roasting fresh pumpkin seeds.

Provided by Rosemary

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Yield 6

Number Of Ingredients 3

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg

BEST EVER ROASTED PUMPKIN SEEDS



Best Ever Roasted Pumpkin Seeds image

The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!

Provided by HollyJane

Categories     Lunch/Snacks

Time 2h15m

Yield 2 cups seeds, 4 serving(s)

Number Of Ingredients 4

2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
1 1/2 tablespoons melted butter
1 1/4 teaspoons salt

Steps:

  • Preheat oven to 250 degrees.
  • Thoroughly rinse seeds and pick out stray bits of pumpkin.
  • Pour seeds on a cookie sheet, preferably one with sides.
  • Combine Worcestershire sauce and melted butter.
  • Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
  • Evenly sprinkle salt over seeds.
  • Bake for two hours, stirring every half hour.
  • Let cool and enjoy!
  • Store in airtight container.

ROASTED FRESH PUMPKIN SEEDS



Roasted Fresh Pumpkin Seeds image

I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don't scorch. -Margaret Drye, Plainfield, New Hampshire

Provided by Taste of Home

Categories     Snacks

Time 1h50m

Yield 1-1/2 cups.

Number Of Ingredients 4

2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon kosher or fine sea salt

Steps:

  • Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight., Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer., Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED PUMPKIN SEEDS



Roasted pumpkin seeds image

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!

Provided by June Hoeckendorf

Categories     Lunch/Snacks

Time 18h

Yield 8 ounces

Number Of Ingredients 2

pumpkin seeds
salt

Steps:

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

Nutrition Facts :

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  • Preheat the oven. Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!)
  • Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
  • Separate the gunk from the pumpkin seeds. You might be wondering, “Do you have to clean pumpkin seeds before roasting?” The answer is yes. I used to dread handling that slimy, stringy pumpkin flesh, but it’s actually much easier than I thought.
  • Rinse and drain. Once you’ve removed most of the pulpy pieces, it’s time to get the seeds ready for seasoning. Some people swear by boiling or soaking the seeds in salt water to make them extra crispy after baking, but we didn’t find that this extra step made much of a difference.
  • Season the pumpkin seeds. It’s time to season! We like salt and Worcestershire sauce, but you can also use pumpkin spice seasoning, or just douse with salt and pepper.
  • Bake the pumpkin seeds, stirring occasionally. Now we’re ready to bake! Spread the seeds evenly in a single layer on your prepared baking sheet. Bake for 45 minutes, making sure to stir and toss the seeds occasionally.
  • Finish baking pumpkin seeds on higher heat. Cooking in a 200° oven helps the pumpkin seeds cook evenly inside and out, so they don’t burn before they’re cooked through.
  • Serve, store and enjoy! You can serve the seeds warm (I always risk singed fingertips to snatch a snack right off the sheet pan), or you can let them cool and enjoy at room temperature.

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