5 Ways to Roast Pumpkin Seeds

Pumpkin Seeds
Pumpkin seeds are small nutritional powerhouse, they contain magnesium, protein and zinc. All that in such a small package!

Pumpkin seeds are small nutritional powerhouse. They contain magnesium, protein and zinc – all that in such a small package! It’s time to do some pumpkin carving!


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  • 2 cups pumpkin seeds
  • 6 tbsp. melted butter
  • 4 tsp. garam masala
  • 1/4 tsp. chili powder
  • 1/2 tsp. turmeric
  • Pinch of salt
  • Juice of 1 lemon (optional)
  1. Remove as much pulp as possible from the seeds and wash the seed thoroughly. Lay them out on a paper towel to dry (about 20 minutes).
  2. Preheat oven to 350°F.
  3. In a bowl, mix the seeds well with melted butter, garam masala, chili powder, turmeric and salt.
  4. Put the seeds on a cookie sheet and place in the oven. Roast for 20 minutes, occasionally turning the seeds over so they are evenly roasted.
  5. Once golden brown, remove them from the oven.
  6. Cool the seeds. Add lemon (optional).


  • 2 cups pumpkin seeds
  • 2 tbsp. vegetable oil
  • 1/4–1/2 tsp. salt, to taste
  1. Preheat oven to 325°F.
  2. Lay three or four dish towels on the counter. Fill the bowl with water and, using your hands, wash the seed thoroughly.
  3. Allow seeds to dry for about an hour.
  4. In a medium bowl, toss the seeds, oil and salt
  5. Spread the seeds on a large baking sheet.
  6. Bake for 25 minutes. At 15 minutes, stir the seeds every 5 minutes and keep a close eye on them until they begin turn light golden brown.
  7. Remove from oven and let cool. Serve.


  • 2 cups pumpkin seeds
  • 1 tsp. ground ginger
  • 1/2 tsp. grated orange zest
  • 1 tbsp. butter (melted)
  1. Wash and dry the pumpkin seeds.
  2. Preheat oven to 350°F.
  3. Coat seeds with butter then toss with ginger and orange zest.
  4. Roast baking sheet for about 30 minutes or until golden brown.


  • 2 cups pumpkin seeds
  • 1 tbsp. hot sauce of choice
  • 1/2 tbsp. chili powder
  • 2 tsp. fresh squeezed lime juice
  • Salt, to taste
  1. Rinse pumpkin seeds and allow to dry for 1 hour or longer. Pat dry with a clean dish towel or paper towels to save time.
  2. Preheat oven to 275°F.
  3. Toss the seeds in the hot sauce, chili powder and lime juice. Add salt if necessary.
  4. Place the seeds on the baking sheet and cook for 15 to 20 minutes.
  5. Remove from the oven and allow to cool on a plate.


  • 2 cups pumpkin seeds
  • 1/4 tsp. salt
  • 1 tbsp. coconut oil
  • 1 tbsp. brown sugar
  • 1/2 tsp. smoky paprika
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  1. Preheat 300°F.
  2. Wash and dry the pumpkin seeds.
  3. Place the dry seeds on a baking sheet covered with parchment paper.
  4. Sprinkle the coconut oil over the seeds and toss the seeds, using your hands, until they are all coated.
  5. Sprinkle all the spices and use your hands to mix the seeds and spice mixture together.
  6. Roast seeds for about 30 minutes.