41 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 2

Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.

Advertisement

Ingredients

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

Directions

  • Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.

    Advertisement
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds(R)).

  • Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.

  • Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

133 calories; 8 g total fat; 10 mg cholesterol; 834 mg sodium. 12.4 g carbohydrates; 4.1 g protein; Full Nutrition


Reviews (31)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/11/2012
Very tasty.
(5)

Most helpful critical review

Rating: 3 stars
10/30/2018
I tried these with four cups of fresh seeds that I soaked in water a few hours and drained and put in the fridge the night before. Although I only added three teaspoons of salt they turned out so super salty I could barely eat them! I like the Worcestershire sauce and garlic but I will definitely add only one teaspoon of salt to the doubled recipe next time. I added a bit of black pepper before baking and a bit of finely grated Parmesan cheese towards the end which gave them good flavor.
(3)
41 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 2
Rating: 4 stars
10/30/2012
These were very good they have a Chex Mix flavor vibe to them.Yum!
(13)
Rating: 4 stars
11/03/2012
These pumpkin seeds are delicious - loads of flavor! I didn't bother to soak and they turned out fine.
(9)
Rating: 5 stars
11/11/2012
Very tasty.
(5)
Advertisement
Rating: 5 stars
11/05/2015
This recipe was the worse one for pumpkin seeds that I've tried. The flavor from both the garlic powder and Worcestershire sauce were soooo strong and seemed to fight each other. I made them on Halloween (tradition) and instead of a treat I got a trick! Maybe it's just my tastebuds but they were so bad I threw away all the seeds. Next time I'll stick to my old favorite of toasted with butter and salt. Sorry!
(4)
Rating: 3 stars
10/30/2018
I tried these with four cups of fresh seeds that I soaked in water a few hours and drained and put in the fridge the night before. Although I only added three teaspoons of salt they turned out so super salty I could barely eat them! I like the Worcestershire sauce and garlic but I will definitely add only one teaspoon of salt to the doubled recipe next time. I added a bit of black pepper before baking and a bit of finely grated Parmesan cheese towards the end which gave them good flavor.
(3)
Rating: 5 stars
11/12/2013
Best recipe I have tried yet. The addition of garlic was great! I also added hot sauce.
(2)
Advertisement
Rating: 5 stars
07/26/2014
Make these every October after carving pumpkins. Simple and easy and DELICIOUS!
(1)
Rating: 5 stars
10/29/2013
These were great. Made just as written. They didn't last long at my party:)
(1)
Rating: 5 stars
09/08/2015
Very good!
(1)