Roasted Pumpkin Seeds


One of our favourite snacks this time of year are Roasted Pumpkin Seeds, we’ll find ourselves buying extra pumpkins just so everyone can get their fill of them; sure you can run out and buy a bag or two to munch on but nothing compares to fresh roasted pumpkins seeds straight out of the oven. 


1 cup of raw pumpkin seeds

1 tbsp butter

½ tsp salt


Heat oven to 300 F.

Carve your pumpkins and remove pulp and seeds.  Soak seeds in warm water to remove that ‘sticky’ pulp feeling.  Skim the seeds that float to the top with a slotted spoon and allow them to dry on a paper towel or dishcloth.  Toss the seeds with butter and salt.  Spread the coated seeds on a baking sheet insure they are spread evenly and not overlapping.  Bake for about 40 to 50 minutes until golden brown and plump.

Check out our visual directions below: