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Toasted Pumpkin Seeds Recipe - Microwave Pumpkin Seeds

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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. Microwave temperatures vary, so keep an eye on them and stir often.

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes


  • 1 cup pumpkin seeds
  • 1 Tbsp 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.

Place butter or olive oil in a microwave-safe, rectangular baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish.

Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. (Microwave temperatures vary, so keep an eye on them and stir often.)

When done, sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Cool pumpkin seeds before eating or storing. 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 - Oven-Baked 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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 4 out of 5
Good - but can be a lot easier, Member Weezeee

Don't be afraid to leave a little of the pulp on your seeds - it adds flavor. (Make up a gross story to tell your little kids, about how it's Jack-o-Lantern's innards, and they'll be dying to eat this nutritious snack!) There is also no need to dry the seeds overnight or heat the oil first. Just place a single-layer's worth of seeds in a glass or pyrex dish, spray with olive oil spray (or drizzle enough over to lightly coat all of the seeds.) Sprinkle with salt and whatever seasonings you want, then microwave on high for 2 minutes at a time until done. In my microwave it does take 7 minutes, but D.Lepp is right - set your microwave on 2 minute intervals. As the recipe notes, squash seeds are wonderful cooked this way also. You should, of course, let cool enough so they don't burn your mouth, but no need to let cool completely before eating - they're very good warm.

91 out of 92 people found this helpful.

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