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Roasted Pumpkin Seeds

It’s pumpkin season! When carving your pumpkins, don’t toss the seeds. They make a great snack by drying and roasting.

Pumpkin seeds are packed full of nutrients such as antioxidants, iron, zinc, and magnesium, which can provide a variety of health benefits. Besides having them for a snack, you can add them to Greek yogurt, fruit bowls, and sprinkle them into salads, cereals, and soups. Consider saving those seeds at pumpkin carving time. Your body will thank you!


  • Seeds from 1 pumpkin


  1. After carve and clean out your pumpkin to remove the seeds.

  2. Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue.

  3. DRY SEEDS: Pumpkin seeds can be dried in the sun, in an electric dehydrator at 115-120°F for 1 to 2 hours, or in an oven on a very low, warm temperature only, for 3 to 4 hours. Stir frequently to avoid scorching.

  4. TO ROAST SEEDS: Take dried pumpkin seeds, toss with oil and/or salt, and roast in a preheated oven at 250°F for 10 to 15 minutes.

  5. Let cool and enjoy!

NOTE: Dried seeds should not be stored with any moisture left in them.


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