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Roasted Pumpkin Seeds

There is something magical about roasting your own pumpkin seeds, knowing that you carved the pumpkin, dried the seeds and roasted them.

It's a way to more closely connect to your food source and to the nourishment that keeps you alive.

NOTE- The actual prep time is a bit deceiving because it accounts for drying, during which time you're doing nothing but going about your daily life. The actual 'active' prep time is approx 15 minutes.

Prep Time 3 days (NOTE; active prep time approx 15 minutes)

Yields: 6-8 Serving


  • 1 medium size pumpkin

  • 1 tbsp salt

  • 1 tbsp freshly ground pepper

  • 1 tbsp olive oil


  • Cut a medium size pumpkin in half

  • Scoop out all pumpkin seeds

  • Remove pulp from pumpkin seeds

  • Spread pumpkin seeds on a baking tray

  • Air-dry pumpkin seeds, outside in sunlight (if weather is warm) for 1-2 days. Make sure to bring pumpkin seeds inside overnight to avoid excess moisture soaking into seeds or dry pumpkin seeds indoors for 1-3 days.

  • Preheat the oven to 400F

  • Line a tray with non-stick baking sheet

  • Mix dry pumpkin seeds with 1 tbsp olive oil and season with salt and pepper

  • Roast pumpkin seeds for 10 minutes until they're the golden brown

  • Remove from oven and let cool

  • Enjoy

  • Serving Suggestions - snack on roasted pumpkin seeds; or toss them on top of salads, or your favorite dish for extra crunch and nourishment.


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