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Easy Roasted Pumpkin Seeds


Easy Roasted Pumpkin Seeds



10 mins

25 mins



  • 1 1/2 cups pumpkin seeds

  • 2 teaspoons fine sea salt, plus more for serving

  • 2 teaspoons olive oil, melted coconut oil or nut oil like walnut

  • 2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder

  1. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.

  3. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.

  4. Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.

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