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Oct 27, 2014

Let's Get Snackin' with Homemade Roasted Pumpkin Seeds

Both Mr. Newbie and I LOVE savory snacks and roasted seeds and nuts are right at the top of our list.  So with that in mind, I thought I'd share how we made our very own roasted pumpkin seeds. 

What you'll need:
A pumpkin (we used a pie pumpkin)
Serrated knife or hand saw
Ice Cream scoop or sturdy spoon
Baking sheet
Salt (we like sea salt)

Here's what we did:

Step 1
Cut the pumpkin in half using the serrated knife

Step 2
Scoop out the seeds (save the pumpkin meat to can or make pumpkin pie filling, soup or other yummy things)

Step 3
Put the seeds in the colander/strainer and rinse under cool running water until clean.

Step 4
Spread out on backing sheet and blot with paper towel or napkin

Step 5
Sprinkle seeds with a layer of salt

Step 6
Preheat the oven to 250F and place the seeds in the oven to bake/roast

Step 7
Roast until the seeds are dry and achieve the desired brownness

Step 8
Remove from the oven and place on paper towels to cool.  Salt to taste

There you have it, wonderful, tasty, scrumpdiddly-iscous roasted pumpkin seeds.  No worries about preservatives or other nasties and no hassles.

Featured on Strangers & Pilgrim's Link Up Love

this post may have been shared at one (or all) of these wonderful blog hops!


  1. I just made pumpkin seeds yesterday, and I used Lowery's Season Salt and olive oil on them, and they were scrumptious - I can't stop eating them! Thanks for sharing your recipe! :)

    1. Oh, that does sound delicious! I'll have to try that on the next batch. Thanks for the visit.

  2. Hello there! Thank you for sharing your pumpkin post on the Art of Home-Making Mondays! We have *featured* this post on our LINK UP LOVE column today. Have a lovely week and please join in again next Monday :)

    1. Thank you so much for featuring this on your link up love column!


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