What’s in this Roasted Pumpkin Seeds Recipe?
You’ve carved the pumpkin and now you’re wondering how to roast the seeds…Well this quick and easy recipe makes it simple, so you’ll have the perfect Halloween snack.
Pumpkin Seeds: Harvest them straight from your jack-o-lantern! Olive Oil: Helps the seeds crisp up in the oven. Spices: Kosher salt, ground paprika, onion powder, garlic powder, and black pepper create a savory spice blend that enhances the flavor of the seeds.
Pro Tip: Pat the seeds dry after rinsing to remove excess moisture.
Variations on Oven Roasted Pumpkin Seeds
You can flavor these pumpkin seeds with just about any spice blend you like. Try everything bagel seasoning, ranch seasoning, or opt for sweet pumpkin pie spice. If you don’t have anything else in your spice cabinet, salt alone will still make them delicious!
How to Store
Store leftover roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, or in the refrigerator for up to 3 months.
How to Freeze
Freeze roasted pumpkin seeds in an airtight container or Ziplock bag for up to 6 months. Let thaw at room temperature for 10-15 minutes before enjoying.
Serving Suggestions
Add these crunchy toasted pumpkin seeds to your favorite soups, salads, and casseroles. I love them on top of kale salad and cornbread casserole. They’re also a great addition to granola!
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