Back By Demand; Toasted Pumpkin Seed Recipe

Pre Halloween 123

This is somewhat of a repost from last year.  The toasted pumpkin seed recipe from October 2010 has recently been requested by a few of you.  Instead of emailing links or the recipe itself, pills I’ll simply post it again friends.

It’s a simple brining recipe which keeps the result on the healthy side.  There is no butter here and I promise you won’t miss it.

First carve your pumpkins and get those seeds out of that stringy matter. A j.o.b. for the little ones and a beagle or two.

Then rinse the pulp off the seeds. Using a colander is handy.

Preheat the oven to 400 degrees

Since each year our pumpkins deliver different quantities of seeds, here is a handy-dandy table to help guide brining/toasting your harvest.



Kosher Salt

Good Olive Oil

1/2 cup

2 cups

2 Tbsp.

1 Tbsp.

1 cup

4 cups

1/4 cup

2 Tbsp.

2 cups

8 cups

1/2 cup

1/4 cup


If you are in between numbers use the higher number. For instance with 1 1/2 cups of seeds, use the 2 cup measurements.

Bring your pot of salted water to a boil.  Add your seeds and let simmer for 10 minutes.  Remove from the heat.  Grab that handy-dandy colander again to drain.

Next, spread the Olive Oil (Colvata Olive Oil is a good one) over the bottom of a rimmed cookie sheet or roasting pan. Spread the seeds out on the sheet, all in one layer.  Bake on the top rack for 10-20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the sheet cool. Store in an air-tight container.


Do you have a favorite Pumpkin Seed Recipe?  Why don’t you share it in the comment section below.  I would love to see your magic!


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