There are so many ways to toast or roast pumpkin seeds and so many flavours to combine with them. Here is a super simple, basic recipe on how to make toasted (roasted) pumpkin seeds this autumn!
You can eat them on their own as a simple snack, toss them into salads, add them to your morning granola, sprinkle them over your soup or even toss them into a candy recipe like my pumpkin spice brittle.
Toasted pumpkin seeds are one of my favourites to add to fall meals. I hope you enjoy this simple recipe.
Ingredients
- Pumpkin seeds from 1-2 baking pumpkins
- Pepita seeds- optional
- Sea salt
- Olive oil or butter
How To Make Simple Toasted Pumpkin Seeds
Most people bake (or roast) them in the oven, but I find toasting them on the stovetop is quick and simple. You can avoid burning seeds much easier too and have more control. It’s pretty straightforward to make; cut pumpkin, scoop out seeds, rinse seeds, toast seeds, and season seeds, voila!! I told you super simple. 🙂
Learn how to Roast Pumpkins
Click here to learn how to roast your own pumpkins to make homemade pumpkin puree for yummy desserts like pumpkin pie. 🙂
Pumpkin Seed Variations
Add your favourite spices or try something new. Here are a few idea that you can add to your pumpkin seeds to add a little flavour.
- Spicy – cayenne pepper, sea salt, brown sugar, pepper
- Sweet -cinnamon, sugar, butter, sea salt
- Herbed – Italian spice blend
- Spiced – paprika, chili powder, sea salt, white pepper
- Garlic – garlic powder, dried parsley, sea salt
Happy Fall Baking!
PrintToasted Pumpkin Seeds
Here’s a simple recipe to toast pumpkin seeds, perfect for a snack or adding to granolas, salads, or soups.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 1 Cup 1x
- Category: Snack
- Cuisine: Canadian
Ingredients
- 1 cup pumpkin seeds from 1-2 baking pumpkins
- 1/2 cup pepita seeds- optional (shelled pumpkin seeds, green in colour bought from the bulk food store)
- 1/4 – 1/2 teaspoon sea salt
- 1–2 teaspoons olive oil or butter (optional)
Instructions
- Cut open your baking pumpkin and scrape out the seeds.
- Rinse seeds in warm water and remove any extra pumpkin pulp. Dry seeds with a paper towel or a clean cloth.
- Add seeds to a frying pan on medium-high heat, stirring often so the seeds don’t burn.
- Add your salt and olive oil/butter (if using) and stir until seeds are brown, fragrant and crisp.
Notes
If using pepita seeds be careful when adding them to the frying pan as they toast much faster than the raw seeds from your pumpkin. Add them halfway through your cooking time.
You can also add other spices such as paprika, chili powder and garlic powder.
If using sugar (for different toasted seed variations) add sugar halfway through cooking time.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 0.1g
- Sodium: 21mg
- Fat: 4.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 2.1g
- Cholesterol: 0
FAQ’s
Both pepita seeds and pumpkin seeds come from pumpkins. Pepita means ‘little seed of squash’ in Spanish and these seeds are only found in certain varieties of pumpkins. Basically pumpkin seeds have a shell on the outside and pepitas don’t. Pumpkin seeds are typically white, larger, flatter and will have a small seed inside while pepitas are smaller and green in colour.
Store toasted seeds at room temperature in a glass jar away from humidity. Or freeze for up to 3 months.
Stored properly, pumpkin seeds will last 1 month at room temperature or up to 3 months in the freezer.
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