I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.

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  • Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.

  • Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.

  • Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.

Cook's Note:

You can also spread out the seeds and let dry overnight. I've even heard of some people boiling them in salt water first before baking, as well.

Nutrition Facts

98 calories; protein 3.1g; carbohydrates 8.9g; fat 6g; cholesterol 7.6mg; sodium 909.4mg. Full Nutrition
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