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ramekin with roasted pumpkin seeds

Roasted Pumpkin Seeds with Salt & Pepper

A simple, scalable easy recipe for roasting pumpkin seeds year after year. I usually find that I end up with anywhere between 6-10 cups of pumpkin seeds on a given year, but having a "per cup" recipe is helpful, to scale it as I need.

Course Snack
Cuisine American, Canadian
Keyword pumpkin seeds
Prep Time 1 hour 10 minutes
Servings 1 cup
Author Naomi

Ingredients

  • 1 cup (120g) pumpkin seeds
  • ½ tsp (2.5ml) salt
  • tsp (pinch) black pepper, optional

Instructions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Separate the pumpkin seeds from as much membrane as you can from the centre of the pumpkin (does not have to be perfect).

  3. In a large bowl, season the pumpkin seeds with salt and pepper. Mix thoroughly to coat.

  4. Spread the seeds out onto a parchment lined baking sheet and roast them for 40 minutes to an hour*, or until toasted, dry, and crunchy. Store in sealed containers.

Recipe Notes

*A thicker layer of seeds will take a longer period of time to roast.

The roasting time in this recipe is for only 1 cup of seeds, spread far apart from each other. A thicker layer of seeds may take as long as 2 hours to dry out, and will require that you stir the seeds half way through baking as well.