Sea Salt and Olive Oil Roasted Pumpkin Seeds

This is the absolute BEST WAY to make crispy, crunchy, salty, roasted pumpkin seeds. No need to shell them, they are delicious whole!
↓ Recipe ↓ Video Print Recipe
Total Time: 35 mins
Serves: 2 cups
roasted pumpkin seeds in a yellow bowl

This is the absolute BEST WAY to make crispy, crunchy, salty, roasted pumpkin seeds. No need to shell them, they are delicious whole! All you need is some pumpkin seeds, salt, olive oil, and 20 minutes in the oven.

roasted pumpkin seeds in a yellow bowl

I don’t know about you but I have a few leftover Halloween pumpkins that are begging to be used up. What better way than to make a ton of roasted pumpkin seeds! My mouth is watering just thinking about them. 

So after the kids got done with pumpkin carving, I gathered up all the seeds and decided to make us a snack!

girl looking up from carved pumpkin

Roasting your own pumpkin seeds is incredibly easy. Just wash the pumpkin away from the seeds in a colander, bring a pot of heavily salted water to a boil, and cook your seeds for a few minutes. This gets that yummy salt on the inside of the seeds as well as the outside!

Then drain your seeds, put them on a sheet pan with some olive oil and bake until nice and crispy! No need to shell them, you can eat the shells too! Seriously SO GOOD and so easy!

Roasted Pumpkin Seed Ingredients

All you need to make the most delicious roasted pumpkin seeds is some salt (I like pink Himalayan sea salt because of the health benefits and the flavor), some olive oil (or avocado oil), and pumpkin seeds!

You can also get super creative with your toppings! Try these savory versions.

  • 2 Tablespoons Parmesan cheese 1 teaspoon Italian herbs
  • 2 teaspoons curry powder
  • 2 teaspoons Cajun seasoning
  • 3 teaspoons ranch seasoning packet

A parchment lined baking sheet is covered with roasted pumpkin seeds that were coated in maple syrup and spices- a delicious way to use up the leftover seeds from pumpkin carving. High point of view- looking down.

If you want to try some sweet options, replace the olive oil with butter, and try these seasoning combinations.

  • 2 teaspoons Cinnamon and sugar and 1 teaspoon pumpkin spice
  • 1 Tablespoon maple syrup and 1 teaspoon pumpkin spice
  • 2 teaspoons honey 1 teaspoon cinnamon sugar

The options are endless! Get creative!

What Pumpkin Seeds Are Good For Roasting?

Colorful pumpkins decoration stock images. Pumpkins in the garden. Beautiful autumn decoration with pumpkins. Pile of pumpkins

You can roast the seeds from any pumpkin including squash! The most common cultivar of pumpkin grown specifically for its seeds is the Styrian pumpkin, which yields the small, smooth green seeds sold in grocery stores. Styrian pumpkin seeds are ideal for eating because they are rich in oil and naturally hull-less. 

 

How To Roast Pumpkin Seeds Step-By-Step

Step 1 – Gather your pumpkin seeds. After you cut the top off your pumpkin, scoop everything out with your hands or a strong spoon. I just put all my pumpkin guts onto a big sheet pan. Don’t worry about the pumpkin strings, we’ll get rid of those next. 

pumpkin seeds in a hand over the top of a carved pumpkin

Step 2 – Place your pumpkin seeds and strings into a colander in your sink. Run some cool water over the top, moving the seeds from side to side with your hand. The water will remove all the pumpkin from the seeds. If you have a few strings leftover don’t worry, it won’t hurt anything. 

washing pumpkin seeds in a colander

pumpkin seeds in a colander

Step 3 – Place your seeds in a measuring cup to see how many you have. This will determine how much water we need to bring to a boil. You need 2 cups of water and 1 Tablespoon of salt (sea salt preferred) for every 1/2 cup of pumpkin seeds. I have 2 cups of pumpkin seeds so I will need 8 cups of water and 4 Tablespoons of salt.

pumpkin seeds in a measuring cup

Step 4 – Add your salt to the water and bring it to a boil.

adding salt to water in a stainless steel pot shot from overhead

Step 5 – Carefully add in your pumpkin seeds and let them boil for 10 minutes. This process softens the shells and gets that yummy salt inside your pumpkin seeds, making them super tasty!

boiling pumpkin seeds in salted water

Step 6 – Remove your pumpkin seeds from the heat and strain them. Add a generous drizzle of olive oil to your baking sheet. Then add your seeds.

adding olive oil to a pink sheet pan

Step 7 – Toss them with your hands to cover them in oil evenly. Spread them out into one even layer on the pan. Sprinkle some more salt on top. Trust me!

hand adding salt to pumpkin seeds on a pink sheet pan

Step 8 – Bake your pumpkin seeds in the oven at 400ºF for about 20 minutes or until they are nice and golden brown. Larger seeds will take longer to bake, smaller seeds will take less time. Go by color, not by time. 

Pro -Tip: If your pumpkin seeds are still chewy after you’ve let them cool down, you can put them back into the oven for 5-10 minutes. You want them to be crunchy when they are done baking.

baking pumpkin seeds in the oven

When your pumpkin seeds are done, just take them out of the oven and let them cool down before you enjoy your tasty snack! No need to take off the shells, you can eat them whole. So good!

 

Are Pumpkin Seeds Good For You?

Pumpkin seeds are one of the best snack foods you can eat. They are packed full of nutrients that your body needs to be healthy. Pumpkin seeds contain fiber, magnesium, zinc, antioxidants, vitamin B2, and healthy fats. 

So next time you get the urge to carve a pumpkin, maybe carve up a few extra and make a big batch of delicious pumpkin seeds!

Related Pumpkin Recipes

Pumpkin Spice Cake

Pumpkin Cheesecake Bars

Pumpkin Pie 

Did You Make This Recipe?Leave a rating and tell me how it went!
roasted pumpkin seeds in a yellow bowl

Sea Salt and Olive Oil Roasted Pumpkin Seeds

This is the absolute BEST WAY to make crispy, crunchy, salty, roasted pumpkin seeds. No need to shell them, they are delicious whole!
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Print Rate
Prep Time: 5 mins
Cook Time: 20 mins
boiling: 10 mins
Total Time: 35 mins
Serves: 2 cups
Calories: 420kcal

Ingredients

  • 2 cups pumpkin seeds
  • 4 Tablespoons pink himalyan sea salt (plus more for sprinkling) or any kind of salt that you like
  • 1 Tablespoon olive oil

Instructions

  • Preheat your oven to 400ºF
  • Remove your pumpkin seeds from the pumpkin with your hand or a spoon
  • Place the pumpkin seeds into a colendar and rinse with cool water to get all the pumpkin strings off
  • Measure the pumpkin seeds. You will need 2 cups of water for every half cup of pumpkin seeds and 1 Tablespoon of sea salt. I had two cups of pumpkin seeds so I used 8 cups of water and four Tablespoons of sea salt.
  • Add your salt to the water in a large pot and bring it to a boil
  • Add in your pumpkin seeds and boil them for 10 minutes. This softens the shells and makes the inside of the pumpkin seeds salty instead of just the outside.
  • Strain your seeds and spread them out onto a sheet pan with 1 Tablespoon of olive oil. Toss the seeds to coat them in the oil and then spread them out in an even layer. Sprinkle more sea salt on top.
  • Roast your pumpkin seeds for about 20 minutes or until they start to turn golden brown. Smaller seeds will need less time, larger seeds will take more time. Go by color of the seed, not by time.
  • Remove your seeds from the oven and let them cool before enjoying! You can keep these stored in a ziplock bag at room temperture for up to a week or 1-2 months in the fridge.

Notes

You can use any type of pumpkin seed to roast
Let your pumpkin seeds cool down before you eat them
If your pumpkin seeds are still chewy after you've let them cool down, you can put them back into the oven for 5-10 minutes. You want them to be crunchy when they are done baking.
Store your pumpkin seeds for up to a week in a ziplock bag at room temperature or 2-3 months in the fridge. 

Nutrition

Serving: 1cup | Calories: 420kcal (21%) | Carbohydrates: 7g (2%) | Protein: 19g (38%) | Fat: 38g (58%) | Saturated Fat: 7g (35%) | Sodium: 5mg | Potassium: 518mg (15%) | Fiber: 4g (16%) | Sugar: 1g (1%) | Vitamin C: 1mg (1%) | Calcium: 29mg (3%) | Iron: 6mg (33%)

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