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Roasted & Toasted Seeds

Posted by on October 18, 2012

Roasted Pumpkin SeedsMy nephew scoops up all the pumpkin seeds each year at our Festival o’Pumpkin Carving event. He takes them home and roasts them. Last year, I decided I’d keep a handful to see what he found so pleasurable.  Deliciousness.  This year, we’re kicking it up a few notches to a try new kinds of seasonings in addition to the traditional olive oil and salt. If you’d like to try them along with us, here’s what you’ll need to do. [Download the Roasted Pumpkin Seeds instructions here.]

  1. As you carve your pumpkins, scoop the seeds into a colander and dump the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds, but they’ll easily separate when you run water over the seeds. Simply pick out the guts and discard.
  2. After you drain the rinsed seeds, pour the them onto a large, dry cookie sheet and let them sit out for 24 hours or so to dry. Then you can pick out any remaining pieces of pumpkin stuff that didn’t get pulled out earlier. The seeds will roast better if they are dry when they go in the oven.
  3. I’m a big fan of gallon-sized Ziploc bags for spreading seasoning around evenly. My husband swears I should have stock in the company. Pour the dried pumpkin seeds in the bag using the measurements below, mix with the desired seasoning and oil, shake (the kids particularly love doing this part, especially if I put on Elvis on the iPod and they can dance to “I’m All Shook Up.”), and pour onto a cookie sheet. Make sure the seeds are on the sheet in one layer for even baking.  [Note: I typically line my cookie sheet with aluminum foil and spray lightly with cooking spray.]


Quantity   of Seeds

Quantity   of Liquid

Quantity   of Seasoning


1 1/2 cups

2 tsp olive oil

1 tsp Kosher salt


1 cup

2 tsp olive oil

2 Tbsp Old Bay™

Sweet & Spicy [see note]

1 cup

2 tsp olive oil



  1. Preheat oven to 300 degrees F. Toast seeds for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. For the Traditional and Chesapeake-style seeds, let cool and then store in an airtight container at room temperature.

NOTE: Sweet & Spicy — Take 1 Tbsp vegetable oil, 1/4 tsp Kosher salt, 2 Tbsp sugar, and 1/2 tsp pumpkin pie spice and melt together in a large skillet over medium heat. This takes no more than 45 seconds. Add toasted seeds to skillet and stir until seeds are completely coated. Allow seeds to cool before serving. Store in an airtight container at room temperature.

Do you have another variation you’d be willing to share with our readers? If so, send us a note ~ we’d love to try another!

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