Homemade Savory Roasted Pumpkin Seeds

I love October. For so many reasons really, the pumpkins, fall desserts, fall fashion, halloween fun, and now having a child, getting to make family memories.

We just took our second annual trip to the pumpkin patch. Now, last year he was barely even walking. This year, he was so excited! It was really cute and fun to be able to see him ride the pony’s, feed the goats, pick out his pumpkins, and of course run around having a blast!

We got back home just in time for his nap, so after his nap, it was time for pumpkin activities!

We carved one, used pumpkin stickers on the second, and painted the third. It was too cute.

With our carved pumpkin, I got him involved in the mess and he helped mommy take out the seeds and guts. Once we were done, I then cleaned them up and roasted them…YUMMY!

This is super easy (but a little messy). End result are warm roasted homemade pumpkin seeds. A must try and something fun to do with your little one!

Print Recipe
Sea Salt Pumpkin Seeds
Prep Time 10-15 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Prep Time 10-15 minutes
Cook Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. Remove seeds and guts from the carved pumpkin
  2. Add the seeds and guts to a large bowl with cold water to help separate the guts. Soak for 5 minutes.
  3. Using your hands, start scooping out the guts, and using your fingers to get rid of all of the guts still mixed in with the seeds.
  4. Rinse the seeds
  5. Line a cookie sheet with a towel or paper towel. Spread the seeds out and pat until completely dry.
  6. In a medium bowl, add the dried seeds, drizzle olive oil, sprinkle sea salt and garlic salt then mix.
  7. Line the same cookie sheet with a silicon baking mat or parchment paper.
  8. Spread seasoned seeds out (make sure not to crowd them)
  9. Bake at 350 for 10-15 minutes. Checking and stirring every 5 minutes (to make sure they do not burn)
  10. Remove, add to a bowl, and enjoy!
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