Toasted Pumpkin Seeds

Toasting the pumpkin seeds that you carve out of your pumpkin is perhaps one of the best parts of carving a pumpkin! I love toasted pumpkin seeds and this recipe is simple and straight forward. You can of course get creative with your seasonings but I personally like just salt and on occasion a little seasoned salt.

Making these is easy!

Preheat oven to 475 F. Remove your seeds from the pumpkin, rinse and remove any pumpkin strings. Pat dry with a paper towel. On a sheet of parchment paper spread the seeds out. Drizzle or spray a little olive oil over the seeds, followed by a good sprinkle of salt. You can adjust salt after they have baked if you feel like it needs more. Roast in the oven for 20 minutes or until the seeds look nice and golden. Store in a ziplock bag.

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Toasted Pumpkin Seeds

Course Side Dish, Snack, Vegetable

Cuisine Low Carb, pumpkin recipes, Snacks, vegetables

Keyword 30 minute, Fall, low carb, Pumpkin, snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Ingredients

• ~1 Tablespoon olive oil
• ~3 Cups Pumpkin Seeds
• ~2 teaspoons Salt

Instructions

• Preheat oven to 475 F. Remove your seeds from the pumpkin, rinse and remove any pumpkin strings. Pat dry with a paper towel. On a sheet of parchment paper spread the seeds out. Drizzle or spray a little olive oil over the seeds, followed by a good sprinkle of salt. You can adjust salt after they have baked if you feel like it needs more. Roast in the oven for 20 minutes or until the seeds look nice and golden. Store in a ziplock bag.