Roasted Pumpkin Seeds

Roasted Pumpkin Seeds recipe fall snack recipes



  • 1 1/2 Cup pumpkin seeds
  • 2 tsp butter, melted (can use vegan butter spread)
  • Tap water for rinsing and boiling seeds
  • Several dashes sea salt, to taste


  • Separate seeds from pumpkin flesh as best as you can.
  • Rinse seeds in cool water and place in a medium pot. Cover with water, add a dash of salt, and bring to boil.
  • Boil for about 15 minutes, drain, and spread out on a baking sheet. Leave seeds to dry overnight.
  • For every 1 1/2 cup of seeds, toss with 2 tsp melted butter (or vegan spread) and salt to taste.
  • Spread seeds in a single layer on baking sheet and bake at 300° for 15 minutes, or until golden brown, stirring occasionally. Allow to cool before eating.

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