4 Flavours of Roasted Pumpkin Seeds

When you carve your jack o’ lantern this year, don’t throw out those seeds!

    Ingredients You'll Need

    • BASE INGREDIENTS -----------------------------------
    • Pumpkin seeds
    • Olive oil
    • Salt (to taste)
    • FOR SPICY PUMPKIN SEEDS -----------------------
    • Cayenne pepper (to taste)
    • Smoked paprika (to taste)
    • Butter (3-4 tbsp per cup of seeds)
    • Butter (3-4 tbsp per cup of seeds)
    • Cinnamon (1/2 tsp per cup of seeds)
    • Brown sugar (1 tbsp per cup of seeds)


    1. Preheat your oven to 400F.
    2. If using seeds straight from your pumpkin, scrape them out and separate the seeds and strings. Running them under water in a colander can make this easier.
    3. Boil your seeds in salted water for 10 minutes. For every half cup of pumpkin seeds, use 2 cups of water and 1 tbsp (or more) of salt. Remove from the heat and drain.
    4. Put your drained seeds in a bowl with enough olive oil to coat them when mixed. Add salt to taste.
    5. Spread the seeds on a roasting pan or cookie sheet in a single layer, and bake on the top rack of your oven until the seeds begin to brown. This could take 5-20 minutes, depending on the size of your seeds. Start checking for done-ness after 5 min, they should be lightly browned.
    6. FOR SPICY PUMPKIN SEEDS: Add cayenne pepper and smoked paprika to taste.
    7. FOR BROWNED BUTTER PUMPKIN SEEDS: Use browned butter instead of olive oil! Take 3-4 tbsp per cup of seeds and melt on the stove (or in the microwave) until the butter darkens in colour. This gives it a toasty flavour. Toss in some salt to taste and spread on the sheet.
    8. FOR CINNAMON SUGAR PUMPKIN SEEDS: Use butter instead of olive oil. Mix in 1/2 tsp ground cinnamon and 1 tbsp brown sugar (adjust to taste) before spreading on sheet.

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