Roasted Pumkin Seeds

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.1
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.6 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Roasted Pumkin Seeds calories by ingredient
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A great snack for the fall months A great snack for the fall months
Number of Servings: 6


    about 2 cups of raw Pumkin Seeds

    salt (optional)


Preheat oven to about 300-325 degrees F.

After removing pumkin seeds from the pumkin, clean off the strings of pumkin "goo". Rinse the seeds with water, and then let excess water drain off. Spread seeds in a fairly thin layer on a cookie sheet. Sprinkle salt on if desired.

Roast for about 35-50 minutes, until the seeds are dry, and the shells are starting to turn a pale tan color. Remove from oven and cool. Enjoy.

Makes aproximately 6, 1/3 cup servings.

This recipe also works great for other squash seeds. I have had good success using acorn squash seeds, when they are developed and mature enough.

Number of Servings: 6

Recipe submitted by SparkPeople user BOBKAT_KITTY.

TAGS:  Snacks | Snack | Snacks Snack |

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  • Good
    1 of 1 people found this review helpful
    Personally, I like my seeds very toasted, so I bake them on 350, until dark brown, almost burnt. I eat the whole seed, shell and all. That would bring up the fiber content, wouldn't it? - 12/5/09

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