Print

Slow Roasted Pumpkin Seeds

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Roasted Pumpkin Seeds are a crisp, nutty, zero-waste snack made from fresh pumpkin seeds. Roasted low and slow with olive oil and your choice of seasoning, they’re easy to make, endlessly customizable, and perfect for fall.

Ingredients

  • 1 to 1½ cups raw pumpkin seeds (cleaned and rinsed)
  • 1 tablespoon olive oil or melted butter
  • ½ teaspoon salt
  • Optional: ½ teaspoon garlic powder, smoked paprika, cayenne, cinnamon, or maple syrup (for flavor variations)

Instructions

  1. Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.
  2. Rinse pumpkin seeds under cold water to remove pulp. Pat thoroughly dry with a towel.
  3. In a bowl, toss seeds with olive oil, salt, and any additional seasoning.
  4. Spread seeds in a single layer on prepared baking sheet.
  5. Roast for 45–50 minutes, stirring halfway, until golden and crisp.
  6. Let cool completely before serving or storing.

Notes

  • Boil seeds in salted water for 10 minutes before roasting to soften shells and enhance flavor.
  • Try seasoning with chili powder, cinnamon-sugar, or ranch mix for variety.
  • Store in an airtight container at room temperature for up to 1 week.
  • Re-crisp softened seeds in the oven at 300°F (150°C) for 5–10 minutes.
  • All types of pumpkin or squash seeds can be used for this recipe.

Nutrition

Find it online: https://recipesbyliza.com/slow-roasted-pumpkin-seeds/