roasted pumpkin seeds

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.1 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.0 g

View full nutritional breakdown of roasted pumpkin seeds calories by ingredient


my husband loves pumkin seeds and I found this recipe on recipezaar tweaked it to be lower fat my husband loves pumkin seeds and I found this recipe on recipezaar tweaked it to be lower fat
Number of Servings: 12


    3 c pumpkin seeds
    2.25 tbsp reduced fat marg
    2tsp worcestershire sauce
    season salt to taste


preheat oven to 250degrees
throughly wash seeds
pour seeds onto a cookie sheet preferablely one with sides
combine melted butter and worcestershire sauce pour over seeds and stir to evenly distribute
season with the salt
bake for 2 hours stirring every half hour
may take long seeds are done when crunchy but not overly crunchy
store in an airtight container

Number of Servings: 12

Recipe submitted by SparkPeople user GWENIPER.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    These are great and satisfy my craving for a salty/crunchy snack.

    I boil my seeds for one minute, then simmer for 10 minutes before roasting them - it helps to make them more crunchy.
    - 11/13/08

  • no profile photo

    1 of 1 people found this review helpful
    I've never roasted pumpkin seeds before so this was totally new for me. I boiled them as suggested which appealed to me and made them "cleaner" somehow LOL. The worchestire and johnny salt seasonings on the seeds were a nice combination. I did roast these longer than suggested to get the crunch. - 10/6/09

  • no profile photo

    Trying this, sounds great. My version will have ranch powder added in (was looking form my lime powder seasoning...) I'm baking the pumpkin to freeze so I added the seeds to a smaller pan and put in the oven at the same time. - 10/19/09