Simple Roasted Pumpkin Seeds
Roasted Pumpkin Seeds
  • 1 ½ cups pumpkin seeds, separated and rinsed
  • 4 cups water
  • 2 tablespoons salt
  • 1 tablespoon butter
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon black pepper, optional
  1. Once pumpkin seeds are separated and rinsed, boil them in salted water for 10 minutes--this helps to really get them clean and to help infuse them with salty flavor.
  2. Preheat oven to 300. Drain salt water from pumpkin seeds and stir in butter, garlic salt, and pepper if using.
  3. Spread into a single layer on a parchment-lined baking sheet. Bake for 40-50 minutes or until golden brown, stirring occasionally. Allow to cool before eating. Store covered at room temperature.
Here’s a quick tip on separating the seeds from the strings--or guts-- as we call them: The pumpkin seeds should float while the strings usually sink, so putting them in a bowl of water makes quick work of the separation.

Adapted from and
Recipe by Or so she says... at