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How to Make Your Own Baked Pumpkin Seeds

Thanks to my father, I'm a big foodie who's been cooking since I was a young girl. Cooking is a passion that brings me joy and relaxation.

Baked Pumpkin Seeds

Baked Pumpkin Seeds

This is the time of year to go to your favorite pumpkin patch and pick out the perfect pumpkin to carve. After the kids carve them, don't forget to save the seeds for baking. It's a tradition in our family to roast the seeds after scraping out the insides. Roasted pumpkin seeds are easy to prepare and make a wonderful snack. Here is my recipe.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

2 Baking Pans will Serve Approximately Six People

Ingredients

  • Pumpkin seeds, rinsed and dried
  • Olive oil, (layer bottom of baking sheet)
  • Your choice of seasoning, such as Lawry's Season Salt,, ranch dressing seasoning mix, or popcorn cheese salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. Separate the seeds from the fleshy fibers.
  3. In a colander, rinse, drain, and dry the seeds with a paper towel.
  4. Spread olive oil on the bottom of a baking sheet.
  5. Spread the seeds evenly in a single layer.
  6. Sprinkle them with Lawry's Salt or other seasoned salt of your choice.
  7. Bake the seeds for approximately 20-30 minutes or until golden brown.
  8. Stir them at least once during the baking process to help them brown evenly and to prevent burning and sticking.
  9. Let the seeds cool before eating.

Note: Place the baking sheet on the bottom rack for the best results. This will help prevent seeds from burning and/or starting an oven fire from the oil.

Baked Pumpkin Seeds

My Homemade Roasted Pumpkin Seeds

My Homemade Roasted Pumpkin Seeds

Pumpkins Seeds

For each question, choose the best answer. The answer key is below.

  1. Pumpkin Seeds come from Acorn Squash
    • True
    • False
  2. It is best to put pumpkin seeds on bottom oven rack to avoid burning
    • True
    • False
  3. You can top seeds with flavoring of your choice
    • True
    • False
  4. For Best results, preheat oven to 450 Degree's
    • True
    • False
  5. For best results, preheat oven at 200 Degree's
    • True
    • False

Answer Key

  1. False
  2. True
  3. True
  4. False
  5. False

© 2011 Linda Rogers

Comments

Linda Rogers (author) from Minnesota on July 02, 2016:

So glad I could be of help. It's great to find what your looking for. Appreciate your visit ChitrangadaSharan :)

Chitrangada Sharan from New Delhi, India on June 30, 2016:

Very useful and well presented hub about how to make our own homemade pumpkin seeds. I was looking for this information.

Thanks for the details! Pinned it too.

Linda Rogers (author) from Minnesota on February 18, 2012:

I'll have to try with sunflower of safflower oil and see what I like better. Thanks for the suggestion. I always love hearing other peoples recipes.

stessily on February 18, 2012:

MT, My roasted pumpkin seeds recipe is the same as yours, except that I used sunflower oil or safflower oil (instead of olive oil) because both oils impart a delicate, delicious flavour.

Thank you for sharing.

Linda Rogers (author) from Minnesota on November 29, 2011:

Thanks Peggy-I make these seeds all year long but usually use squash seeds. Their even more tender.

Peggy Woods from Houston, Texas on November 29, 2011:

Your roasted pumpkin seed recipes with the variations sound great. Liked the photos and your video in this hub. Voted up and useful!

Linda Rogers (author) from Minnesota on November 22, 2011:

Frogyfish-I didn't try new flavors until this year. My family absolutely Loves the ranch dressing powder mixed with lawry's seasoned salt. Don't forget that you can use the seeds from any kind of squash too. I find that the squash seeds are a little tastier and more tender.

frogyfish from Central United States of America on November 22, 2011:

I buy pumpkin seeds but now I will have to bake some of my own. Never thought to add 'other flavors'. Thanks for sharing your recipe. Videos were great...but there are really some c r a z y pumpkins to be seen in that last one. Fun and funny!

Linda Rogers (author) from Minnesota on November 22, 2011:

Hi Kris and thank you so much for adding my hub to your pumpkin recipes. I'll check out your hub and other links. Thanks for coming by.

Kris Heeter from Indiana on November 22, 2011:

Thanks for sharing this recipe! I'm going to add a link to your hub from my "A Pumpkin Chuckin' Thing - THE GREAT PUMPKIN LAUNCH" hub (I include links out to various other hubs that have pumpkin recipes in them.

Justin W Price from Juneau, Alaska on November 16, 2011:

I didn't save my seeds, but I'll do this next year fer sure

Linda Rogers (author) from Minnesota on November 12, 2011:

Your very welcome. It' super easy too :-)

Justin W Price from Juneau, Alaska on November 11, 2011:

Thanks for sharing this recipe. I love pumpkin seeds!

Linda Rogers (author) from Minnesota on November 08, 2011:

Isn't that a lot of work RedElf, to shell the seeds? I do prefer eating them without the shell but it's just so much work. I would love to hear how you get the shells off.

RedElf from Canada on November 08, 2011:

Love pumpkin seeds, and love your photos! I sometimes shell my pumpkin seeds before toasting, but they taste great either way!

Linda Rogers (author) from Minnesota on November 06, 2011:

Your so welcome tlpogue. I don't always shell mine as I eat them. It kind of depends on my mood and my energy level.LOL

Tammy from USA on November 06, 2011:

I love making toasted pumkins seeds. We always ate them shells and all. It wasn't until I was married that I realized some people shelled them. Thanks for sharing this wonderful treat.

Linda Rogers (author) from Minnesota on November 06, 2011:

Hi Maggie-You don't have to use the olive oil but I find it out more flavor in them and prevents burning. Thanks for coming by :-) Have a great Sunday.

Linda Rogers (author) from Minnesota on November 06, 2011:

Hi lyricwriter. I buy them store bought too but let me tell you, there is no comparison. Home-made is so nummy and your house smells really good. Thanks for stopping :-)

Nadine M AuCoin from in a crack house in fort mcmurray on November 06, 2011:

Yummy!! I just love Halloween!! I've never used olive oil or any oil when roasting, I will certainly try it next time--thanks so much!!!

Richard Ricky Hale from West Virginia on November 05, 2011:

up, useful, awesome, and interesting MT. This looks and sounds great. The stores are getting read of them for cheap now and I love pumpkins seeds. I have never tried them like this, but I will. Bookmarked:)

Linda Rogers (author) from Minnesota on November 04, 2011:

Thanks for all your kind words on my Halloween Hub. I just love pumpkin seeds and look forward to this tradition every year. Have a great weekend Spirit Whisperer :-)

Xavier Nathan from Isle of Man on November 03, 2011:

Another great hub and this one is full of useful tips and information. I love the photographs and now I know what to do with those pumpkin seeds. Thank you.

Linda Rogers (author) from Minnesota on October 31, 2011:

Happy Halloween to you too HBN. I'm just starting to get kids at the door. I love it :-0 I made more seeds today but this time with squash. It was so nummy and tender.

Gail Sobotkin from South Carolina on October 31, 2011:

Thanks for sharing this recipe and the step by step illustrations. Hope you're having a fun and Happy Halloween. Voted up and useful.

Linda Rogers (author) from Minnesota on October 31, 2011:

I like anything pumpkin too. I just made another batch of seeds for the kids today but this time I used seeds from a spaghetti squash and a acorn squash. Their just as good, if not better. Thanks for checking out my hub and glad you liked he pics to go with it. It was a fun day getting things ready for Halloween.

Gypsy48 on October 31, 2011:

Will be trying this recipe this afternoon, sounds good. Love pumpkin pie, muffins, bars, cookies and anything else with pumpkin! Love your photos.

Linda Rogers (author) from Minnesota on October 31, 2011:

Your so welcome Cassie Ann. It's so easy yet makes Halloween more fun and the house smells great. The kids look forward to the seeds every year. It wouldn't be Halloween if Auntie didn't roast their pumpkin seeds.

Linda Rogers (author) from Minnesota on October 31, 2011:

femmeflashpoint-My sister makes these incredible pumpkin bars with a cream cheese frosting. I love any recipe that has pumpkin in it. Thanks for stopping and Happy Halloween!

Cassie Ann on October 31, 2011:

Love roasted pumpkin seeds - haven't made them in years. Thanks for the recipe to refresh my memory!

femmeflashpoint on October 31, 2011:

I'm with Hyphenbird, I love this part of fall and I'm a big fan of pumpkin seeds! Anxious to try your recipe MinTwin, thanks so much for sharing.

So, do you ever make pumpkin bread to go with the seeds? After jacko-lantern season is over, of course. :)

Linda Rogers (author) from Minnesota on October 30, 2011:

Hi Tom and good to hear from you. I can't wait to make more seeds on Halloween, which is tomorrow. Happy Halloween Eve my friend.

Linda Rogers (author) from Minnesota on October 30, 2011:

Hi b.Malin and thanks for reading my hub. So many pumpkin seed fans here at hubland. I usually buy the one with the shells. I like to eat some whole but break most of the seeds with my teeth to get to the nummy inside.

Linda Rogers (author) from Minnesota on October 30, 2011:

Hi Movie Master. Once you try pumpkins seeds you'll crave them. Their a great snack. I'm so glad you enjoyed my hub.

Linda Rogers (author) from Minnesota on October 30, 2011:

Ha-Good one Gypsy Willow :-)

Linda Rogers (author) from Minnesota on October 30, 2011:

Hi Hyphenbird-Yes, get at your pumpkin seed baking for Halloween. I love pumpkin seeds year round but usually buy them at the store. I crave them a lot. :-)

Linda Rogers (author) from Minnesota on October 30, 2011:

Your welcome Lady Rain-It's really easy and makes the house smell really good and Halloweeny :-)

justom from 41042 on October 30, 2011:

They taste great though I don't eat them much. This is really a good hub, the photos and vid are AWESOME!!! Peace!! Tom

b. Malin on October 30, 2011:

This is such a useful Hub, Minnetonka, as I am a lover of Pumpkin Seeds and yes, I too have always bought them already to eat (No shells, how lazy of me). They are such a good non fattening treat. I will try your recipe. Thanks for sharing.

Movie Master from United Kingdom on October 30, 2011:

I have never eaten pumpkin seeds, so after I have carved my pumpkin I will try roasting them!

I just loved the photos and video, many thanks for sharing, best wishes MM

Gypsy Willow from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand on October 30, 2011:

Roasted pumpkin seeds make a wonderful snack. Thanks for the inside scoop, so to speak!

Brenda Barnes from America-Broken But Still Beautiful on October 30, 2011:

It is nice to see others using the pumpkin seeds. Most people just throw them away. We a;ways roast them. Your Hub is great with the various seasoning ideas and great photos. Thanks so much. I am going to pick up a pumpkin and make something and roast the seeds. You have me craving them now.

lady rain from Australia on October 29, 2011:

The pumpkin seeds recipe looks delicious. Will have to try roasting the seeds after carving the pumpkin for Halloween. Thanks.

Linda Rogers (author) from Minnesota on October 29, 2011:

You are so welcome Kerlynb. Their much better made at home and really easy too. Thanks for stopping by :-)

kerlynb from Philippines, Southeast Asia, Earth ^_^ on October 29, 2011:

I've always eaten pumpkin seeds bought at the supermarket for ages and never known how to make them! Wow, it's about time I learn to make them myself :) Thanks for this useful hub.