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Toasted Pumpkin Seeds Recipe - Oven Toasted Pumpkin Seeds

User Rating 3 Star Rating (17 Reviews)


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Toasted Pumpkin Seeds Recipe

© 2008 Peggy Trowbridge Filippone
Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your microwave in no time at all. They can can be salted or spiced to suit your palate. The shells are edible and are a good source of fiber. Use this method with other seeds such as acorn squash and butternut squash. Pumpkin seeds are also known as pepitas.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • Pumpkin seeds
  • Cooking spray, olive oil, or butter
  • Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice


Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

Note: Pumpkin seeds are also known as pepitas.

Toasted Pumpkin Seeds - Microwave Method
Toasted Pumpkin Seeds - Skillet Method

Toasted Pumpkin Seeds Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.

User Reviews

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 1 out of 5
Much better to boil them first, Member rharris50

I agree with another reviewer who suggested boiling the pumpkin seeds first. After trying unsuccessfully several times over the years to roast pumpkin seeds, I finally tried a recipe that suggested boiling them first. For the first time they were perfect. Joy of Cooking recommends hulling pumpkin seeds before roasting; however, if they are boiled, this is definitely not necessary. They are tender and quite tasty. Previously, I had always found the hulls to be too tough to eat. Note that boiling also allows the use of salt water to ensure that the salt is IN the seeds, rather than merely on the surface. It is far superior in every way to simply roasting.

517 out of 528 people found this helpful.

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