Food Stylist: Brett Kurzweil

Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 to 6 servings
Save the seeds when carving this year’s pumpkin for an easy snack that delivers a big crunch. Use your favorite blend of seasoning spices and salts, like black pepper, sea salt or chili powder, to give your pumpkin seeds a one-of-a-kind taste.



  1. Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  2. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
  3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  4. Toss the seeds with olive oil, salt and any desired spices, if using. Return to the oven and bake until crisp and golden, about 20 more minutes.