• Skip to main content
  • Skip to primary sidebar
farmersgirl kitchen | farmhouse recipes and country life

Farmersgirl Kitchen

Seasonal Scottish Recipes

  • Home
  • Field to Fork
  • Scottish
  • Seasonal
    • Spring
    • Summer
    • Autumn
    • Winter
  • Recipe Index
    • Baking
    • Dessert
    • Drinks
    • Festive Recipes
    • Jams, Jellies, Chutney and Pickles
    • Light Bites
    • Main Course Recipes
    • Slow Cooker
    • Soup
    • Vegetarian
  • Reviews
  • Travel
  • About
  • Work With Me
Home » Light Bites » How to make Roast Pumpkin Seeds

October 18, 2018 By Janice Pattie 14 Comments

How to make Roast Pumpkin Seeds

110shares
  • 22
  • 2
Jump to Recipe Print Recipe Pin Recipe
Roast the seeds from your Halloween Pumpkin, no waste and a great taste! #pumpkin #seeds #recipe

Roast Pumpkin Seeds are a tasty and healthy snack that you can easily make at home with the seeds from your Halloween pumpkin.  I’ve always wanted to try roasting pumpkin seeds, but somehow I’ve never quite got round to it.  If you have been thinking about it but didn’t know how to start then follow these easy steps.

Make your own Roast Pumpkin Seeds from your Halloween pumpkin

Roast Pumpkin seeds don’t just make a great snack,  they also contain omega 3, omega 6, fatty acids, antioxidants and fibre and they are said to help reduce cholesterol, always a bonus!

Split your pumpkin, remove the strings and seeds for roast pumpkin seeds


Remove the seeds from your pumpkin

I was going to roast my pumpkin so cut it in half, but you can scoop them out from a hole in the top if you are planning on making a lantern.  You then need to separate the seeds from the strings.  I found the easiest way to do this was to remove the largest bits of strings then put it all in a bowl of cold water.  The seeds will float to the top and you can scoop them off with a slotted spoon.  You may need to dig about in the stringy pulp to get all the seeds out but it doesn’t take long. 

Lay the pumpkin seeds on foil on a baking tray with olive oil and seasoning

Prepare to roast

Line a baking sheet with aluminium foil put the seeds onto the tray, add olive oil and a seasoning of your choice and mix together then spread out evenly and place in the oven. 

Roast the pumpkin seeds in the oven until golden brown and crunchy

Turn the Roast Pumpkin Seeds

Keep a close watch on your pumpkin seeds and turn with a spatula to make sure they are evenly roasted, then once they are golden brown, leave to cool, then serve. 

More Pumpkin Recipes from Farmersgirl Kitchen 

Spicy Roast Pumpkin and Coconut Soup made smooth and creamy in a Froothie Blender

Spicy Roast Pumpkin and Coconut Soup is made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut.  

Roast Pumpkin Hummus - flavours of the season

Roast Pumpkin Hummus combines sweet roasted pumpkin with chickpeas and tahini to make a delicious dip or spread. It is ideal for parties or family snacks served with pitta bread or carrot sticks. 

More Snacks and Light Bites

  • Sweet Potato Chips – Farmersgirl Kitchen 
  • Cheats Seeded Crackers – Farmersgirl Kitchen 
  • Sweet Apple Slices – Farmersgirl Kitchen 
  • Paprika Spiced Mixed Nuts – Farmersgirl Kitchen 
  • Smokey Maple Roasted Chickpeas – Fab Food 4 All
  • Spiced Almonds – Fab Food 4 All
Roast Pumpkin Seeds

PIN FOR LATER

Let’s get social!

Easy Oven Roasted Pumpkin Seeds made at home

Roast Pumpkin Seeds

Farmersgirl Kitchen
How to make Roast Pumpkin Seeds using the seeds from your Halloween Pumpkin! 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine British
Servings 4

Ingredients
 

  • 100 grams raw pumpkin seeds
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions
 

  • Pre heat the oven to 160C
  • Remove the pumpkin seeds from the pulp (strings)
  • Place the seeds on a foil-lined baking sheet, add the olive oil, salt and pepper and mix thoroughly.
  • Roast in the oven for 10 minutes, then check them and move around with a spatula to make sure they brown evenly. Return to oven for another 5-10 minutes.
  • Check the pumpkin seeds and once golden brown, remove from the oven and leave to cool, then serve. 

Video

Notes

Try different flavourings like lemon pepper, chilli, paprika, lemon zest or even honey.  Try your favourite flavours. 
Don’t Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE ‘How To Adapt Recipes For Your Slow Cooker’ printable!
110shares
  • 22
  • 2

Filed Under: Autumn, Field to Fork, Light Bites, Seasonal, Vegetarian Tagged With: Halloween, pumpkin

GET YOUR FREE ‘HOW TO ADAPT RECIPES FOR YOUR SLOW COOKER’ PRINTABLE!

And subscribe to receive all the latest updates from Farmersgirl Kitchen!

You can unsubscribe anytime. For more details, review our Privacy Policy.

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Comments

  1. [email protected] says

    October 21, 2018 at 9:35 am

    roasting pumpkin seeds are one of the bonuses of being brave enough to tackle a big pumpkin. I love free food, especially when it is so nutritious (best easy wholefood source of Vit E) and delicious. We like it roasted with cocoa powder and chilli too!

    Reply
    • Janice Pattie says

      October 21, 2018 at 10:41 am

      Wow, cocoa powder and chilli sounds like an amazing combination

      Reply
  2. Jacqueline Meldrum says

    October 21, 2018 at 12:59 pm

    Good or should I say spooky timing Janice. I am bookmarking this for later in the month and sharing it for you now. By the way love the new look.

    Reply
    • Janice Pattie says

      October 21, 2018 at 2:20 pm

      Absolutely, timing is all 🙂 Hope you enjoy the roast pumpkin seeds.

      Reply
  3. Emma says

    October 21, 2018 at 1:05 pm

    I always feel so wasteful chucking out the seeds when we carve our pumpkin. Will definitely be roasting them this year. Thanks for the recipe 😀

    Reply
    • Janice Pattie says

      October 21, 2018 at 2:21 pm

      Hurrah! They are great to sprinkle over soups and other dishes, more ideas coming soon.

      Reply
  4. Jill Colonna says

    October 24, 2018 at 5:33 pm

    I still haven’t got around to making those yet! I think you’ve convinced me now, Janice, though. It’s high time I kept them aside so no wastage – especially as the water separation of the seeds and fibres is what does it for me (I’m so lazy at fiddling around with things so this is great!).

    Reply
    • Janice Pattie says

      October 24, 2018 at 7:27 pm

      Hurrah, the water definitely helps, although it is still a little bit fiddly.

      Reply
  5. Christina Conte says

    October 26, 2018 at 5:42 am

    just love them and love the fact that they don’t get thrown away-seems such a shame to throw away food!

    Reply
    • Janice Pattie says

      October 26, 2018 at 1:21 pm

      Yes, it feels like free food!

      Reply
  6. Chloe Edges says

    September 18, 2019 at 3:11 pm

    Such a good idea especially in this day and age of too much food waste. I’m going to make these to go on top of your pumpkin hummus. I think I might hit them with a little garlic salt. Just because almost nothing gets away from the garlic salt in my house!

    Reply
    • Janice Pattie says

      September 18, 2019 at 3:25 pm

      ooh, garlic salt sounds like a great idea.

      Reply
  7. Chloe Edges says

    November 7, 2020 at 11:54 pm

    I followed your instructions for the ridiculously huge amount of seeds I scooped out my ridiculously small pumpkin yesterday and they were delicious. I tried a recipe before which involved boiling them first and they were very chewy as a result. These were lovely and crispy and I’m back on board! I added garlic salt, cumin and paprika and they were super tasty 🙂

    Reply
    • Janice Pattie says

      November 8, 2020 at 11:39 am

      I’m glad you enjoyed the roasted pumpkins seeds, it seems such a waste to throw them away when you can make them into a tasty snack.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and Welcome to Farmersgirl Kitchen

Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

Follow me

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

GET YOUR FREE ‘HOW TO ADAPT RECIPES FOR YOUR SLOW COOKER’ PRINTABLE!

And subscribe to receive all the latest updates from Farmersgirl Kitchen!

You can unsubscribe anytime. For more details, review our Privacy Policy.

Thank you!

You have successfully joined our subscriber list.

.

Popular Posts

Plate of Heavenly Meringues

Heavenly Meringues

Simple Date and Walnut Scones, what a great combination

Date and Walnut Scones

Cheese and Wild Garlic Scones - delicious recipe

Cheese and Wild Garlic Scones

Copyright © 2021 · Farmersgirl Kitchen | All Rights Reserved | Privacy Policy

We use cookies to track your use of our website and to improve your experience of using this site.OkPrivacy policy