Ingredients Jump to Instructions ↓

  1. 1 cup pumpkin seeds

  2. 1 Tbsp olive oil or butter

  3. Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Instructions Jump to Ingredients ↑

  1. Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

  2. Place butter or olive oil in a microwave-safe, rectangular baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish.

  3. Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. (Microwave temperatures vary, so keep an eye on them and stir often.)

  4. When done, sprinkle with salt , garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

  5. Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

  6. If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

  7. Note: Pumpkin seeds are also known as pepitas .

  8. • Toasted Pumpkin Seeds - Oven-Baked Method • Toasted Pumpkin Seeds - Skillet Method Toasted Pumpkin Seeds Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to, Inc.


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