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400 is way too hot. Large pumpkin seed were ruined after 10 minutes. Look for other recipes 300 to 350
yum!!! I make this every year and I love it!
This is how you search for great recipes online – add “Elise” to the end and you’ll get directed to SimplyRecipes
Elise, you’re recipes are the best!
First time ever getting any recipe from anywhere and have to say was a little apprehensive but it turned out that this recipe is delicious. Very crisp and flavorful.
Would this work for squash seeds too?
Hi Linda, it will work for the seeds of any winter squash.
Just made this and then roasted them with 1 TBLS Olive oil, 1/2 tsp of Garlic Powder, 1 TBLS Grated Parmesan, and 1/2 tsp Crushed Oregano. Very Tasty. Thanks
I grew my own pumpkins this year so I will definitely try your recipe. I’ve gone through the trouble of roasting seeds in the past, but with no luck. They usually turn out dry and yucky.
Thank you for inspiring me to try making them again.
This is my go to recipe. I can’t recall though. Do you use two cups of water for each half cup of pumpkin seeds or only two cups water total and 1 T. for each half cup of seeds?
Yes, 2 cups of water and one Tbsp of salt for each half cup of seeds.
What is the reason for boiling the seeds first? I never have & my seeds turn out nicely roasted & crunchy. If there is a reason to change how I do think t to make them even better, I certainly will, but it is nice to have a step forward r two less to do.
Hi Diane, boiling the seeds in salted water helps infuse the seeds with salt. You can also soak the seeds overnight in salted water.
I like the sound of the boiling method, I don’t have to wait overnight for them to soak. Thank you. Trying it out today!
This was the easiest and best tasting pumpkin seed recipe I’ve ever made. Wouldn’t change a thing. Thank you!
I was just wondering? I am boiling my pumpkin seeds as I type this. Once they are completed roasting, cooled and being enjoyed, how do I store them and how long do they keep? Thank-you!
Hi Lisa, good question! I usually just keep them out and eat them over several days. For longer storage you could keep them in an airtight container.
Thank-you so much! I followed your recipe and they were delicious!
never made pumpkin seeds before, thanks for the recipe
It’s my go-to recipe now!! So good and so easy! Salty and crispy!! I love all your recipes. Thank you!!
Delicious! I added some Lowery’s to one batch and ranch seasoning to another. So good.
Great recipe!!! I added garlic and onion powder right before it boiled and then tossed it with an infused olive oil, cayenne pepper and more sea salt.
Instead of boiling, I soaked the seeds for 24 hours. Baked according to recipe. On a couple of batches I added my favorite spices, garlic pepper on one batch and chipotle chile pepper on another. Even my picky teenage boys liked them! Nice and crunchy. Use your imagination on the flavors, you never know, it may turn out great!
Soaking works too, so glad you liked them!
This worked out well, I used butter not oil. Used salt and garlic on one pan, salt and cumin in the other pan. Happy with the results, nice and crunchy.
did you try added some seasoning before you put it into the oven? I added more salt and cayenne pepper. turned out a little spicy and very tasty
Best recipe for pumpkin seeds. I used 4/S Salt from Penzeys and it came out divine!
its a no go for us. No flavor, disappointing. Tasted like(blah) boiled and dried seeds, had crunch but not taste and I even added extra salt to the water. Won’t use this recipe
Before you start bakeing it you gotta put some more salt on it
My first batch of seeds come out perfectly thanks to your recipe. I am now making another batch with some seeds from a couple of pumpkins we had not carved. Thank you!