Park Palates: Roasted Pumpkin Seeds

October 16, 2009, 11:11 am

Put all of those pumpkin-carving leftovers to good use! Roast the seeds from your gutted jack-o-lantern for a tasty, healthy treat.
Pumpkin seeds make an easy seasonal treat can be either sweet or savory. Follow the roasting instructions below, and choose the seasoning you like best—we’ve included some of our favorites!

  • Rinse pumpkin seeds under cold water and remove the pulp and strings. (This is easiest to do immediately after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
  • Place the pumpkin seeds in a single layer on an oiled (canola works best) baking sheet, stirring to coat. If you prefer, substitute the oil and coat with non-stick cooking spray.
  • Sprinkle with salt (or other seasoning—see below for suggestions) and bake at 325°F until toasted, about 25 minutes, checking and stirring after 10 minutes.
  • Let cool and store in an air-tight container.


Dash of salt

Salt and Cinnamon
1 teaspoon salt
1/2 teaspoon ground cinnamon

Maryland Style
2 teaspoons Old Bay seasoning

Sugar and Spice
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice

1 1/2 tablespoons margarine, melted and mixed with 2 teaspoons Worcestershire sauce (to replace oil coating above)
1/2 teaspoon salt
1/8 teaspoon garlic salt