Roasted Pumpkin Seeds | 52 New Foods Challenge Recipe

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3 votes | 4840 views

The secret to super crunchy pumpkin seeds is to boil them for 10 minutes before roasting.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.05 view details


  1. Preheat the oven to 350 degrees.
  2. Cut the pumpkin in half. Scoop out the seeds. Rinse.
  3. In a small saucepan, bring 2 cups of water to a boil. Add the seeds and boil gently for 10 minutes. Drain.
  4. Transfer the seeds to a rimmed baking sheet. Toss with oil. Spread into a single, even layer on the pan.
  5. Bake for 15 to 20 minutes, or until the seeds turn golden brown and begin to pop.
  6. Before serving, toss the seeds with salt, cinnamon, and nutmeg.
  7. Reprinted from The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (c) Jennifer Tyler Lee, 2014


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Nutrition Facts

Amount Per Serving %DV
Serving Size 3g
Recipe makes 4 servings
Calories 30  
Calories from Fat 30 100%
Total Fat 3.38g 4%
Saturated Fat 0.47g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 145mg 6%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • John Spottiswood
    I made these tonight with pumpkin seeds left over from Halloween. They were tasty and addictive. I added about twice as much cinnamon as nutmeg, I baked about 25 minutes to get the golden brown color I like. The spices are a fun twist that I haven't tried before. Thanks for sharing Jennifer!
    I've cooked/tasted this recipe!


    • ShaleeDP
      November 6, 2014
      This is one of our pass time nibbles with friends haha! Fun to eat for hours!

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