Rating: 4.48 stars
56 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Roasted pumpkin seeds are seasoned with a hint of spice and garlic in this easy fall recipe.

Recipe Summary

prep:
5 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 20 mins
Servings:
6
Yield:
3 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.

  • Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.

Nutrition Facts

512 calories; protein 17.2g; carbohydrates 13g; fat 47g; cholesterol 40.7mg; sodium 967.8mg. Full Nutrition
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Reviews (41)

Most helpful positive review

Rating: 4 stars
10/26/2009
To make them really spicy and a little more flavorful I added chili powder cayenne paprika and a touch of cumin to the garlic powder and salt mixture. Read More
(72)

Most helpful critical review

Rating: 3 stars
10/30/2009
I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the seeds. I would recommend 1/2 the butter. Read More
(18)
56 Ratings
  • 5 star values: 32
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/26/2009
To make them really spicy and a little more flavorful I added chili powder cayenne paprika and a touch of cumin to the garlic powder and salt mixture. Read More
(72)
Rating: 5 stars
10/31/2008
I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter) I only wish our pumpkins yielded more seeds!! These go fast! Read More
(54)
Rating: 4 stars
10/29/2007
Use half the butter or double everything else. Excellent flavor! Read More
(39)
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Rating: 3 stars
10/30/2009
I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the seeds. I would recommend 1/2 the butter. Read More
(18)
Rating: 4 stars
11/04/2010
I only had about 2 cups of pumpkin seeds. I cut the butter to 2 tsp (I find that it only needs about 1 tsp per cup usually) and the seasoned salt to 1 1/2 tsp but kept the garlic powder the same. I did not add regular salt I didn't think it was necessary. I checked at 45 min and they were done and did not need further cooking. We thought these were good but not the best we have ever made. I might add more garlic powder next time (my husband is a big garlic fan). Read More
(12)
Rating: 4 stars
10/13/2009
I will cut back on the salt next time but these have a great flavor. Oh definitely half the butter like the first person said! Read More
(12)
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Rating: 5 stars
11/17/2010
My 16 yr. old daughter made these and added spicy cajun seasoning. They turned out good and crunchy. Read More
(9)
Rating: 4 stars
11/17/2010
Guess I'm not a pumpkin seed fan. While the flavor was great I do not like the way you have to chew and chew and chew to swallow these things. Someone else said (not sure if it was a review here or on another recipe) it reminded them of eating the shell of a sunflower seed. Exactly! However if you LIKE pumpkin seeds this has excellent taste and flavor!! Read More
(9)
Rating: 5 stars
01/07/2011
Great recipe! Read More
(7)