Roasted Pumpkin Seeds
Credit: SCPhotog |

Let’s Roast Some PUMPKIN SEEDS! [how to tips and flavor recipes]

Oh I love a good, roasted pumpkin seed!  Like the ones big enough that you can ‘crack’ them in your mouth.  Takes me back to being a kid again.  The ‘messy’ task of cleaning out the pumpkin, the cleanup and prep of the seeds, making a giant mess for my mom to clean up.  LOL.  Well, it’s all worth the effort and time together with the kids.  We’ve included some carving/cleaning out pumpkin tips AND some yummy flavor bang to those roasted seeds.  So, you ready to get started?

The bigger the pumpkin the larger the seeds.

  1. First clean out the inside of the pumpkin as usual. Put everything – seeds and pulp into a very large bowl or pot.
  2. Rinse the seeds and pulp under running water.
  3. Pick out the larger pieces of pumpkin pulp.
  4. Rinse and repeat.
  5. Remove as much of the stringy pumpkin pulp as possible.
  6. Now fill the very deep bowl or pot with water.
  7. The pieces of pumpkin will sink and the pumpkin seeds will float to the top.

How to roast Pumpkin Seeds

Yield: 2 cups


  • 2 cups fresh pumpkin seeds, or whatever you scoop from one pumpkin
  • 3 tablespoons butter, melted, or an equal amount of the cooking oil of your choice
  • 1 teaspoon salt and/or other seasonings
  • 1 teaspoon Worcestershire sauce, optional
  • Preheat oven and bake at 350°F for 15 to 20 minutes or until light golden brown and crisp, stirring once.  (line pan or parchment paper for easy cleanup)
  • Cool 10 minutes or until completely cooled before serving.


It’s a little bit of work, ok…alot, but these 5 toasting ideas make it so worth the while!  Besides, it’s fun for the kids to get all up in there:)  Check out the recipes (HERE).  Or the links below:

About Shellie Hart

Your workday host is a longtime Seattle Radio Midday Air-Personality. Shellie grew up in Burien and now lives in West Seattle. She’s the on-court Entertainment Emcee for our 3X WNBA Championship Team SEATTLE STORM. Shellie is also committed to Children’s Hospital who once participated weekly in their CHILD LIFE Program, dedicating over a 100 hours of volunteer time annually. People ask all the time, “What’s your favorite part of the job?”, and my response is YOU! Sure I get to meet all kinds of famous people, but it’s engaging with the people and their Northwest families that makes me happy”