Roasted Pumpkin Seeds

It’s kind of hard to call this an actual recipe. It’s more like a suggested order of things. That ends up creating a fall delicacy. One that was coveted in our house growing up.

We had a lot of fun with the pumpkin carving, the dissection of the guts, and the cleaning of those slippery little suckers.

When it came time to decide on the flavorings, The Hubster requested that we keep it simple. So we did.

Salt. Pepper. Seeds.

Happy Fall-o-ween!


Roasted Pumpkin Seeds

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Seeds from a pumpkin
  • Kosher Salt
  • Pepper


  1. Preheat oven to 350°F.
  2. Remove pumpkin seeds from pumpkin and place into large bowl.
  3. Run seeds under cold water, and remove stringy orange pumpkin remnants.
  4. Drain.
  5. Place pumpkin seeds in a single layer on a baking sheet (or two, depending on how many you have).
  6. Sprinkle with salt and pepper.
  7. Place in oven, and bake for 10-15 minutes. Flip, and bake for another 10 minutes, or until seeds begin to dry out and turn a golden brown.
  8. Remove from oven and let cool for 5-10 minutes before eating.
  9. Put atop your favorite salads or eat them plain. Either way, they're delicious.
  10. For your reference:
  11. This recipe is
  12. vegan
  13. and
  14. vegetarian
  15. It is also
  16. nightshade free
  17. ,
  18. dairy free
  19. ,
  20. soy free
  21. ,
  22. wheat free
  23. ,
  24. gluten free
  25. ,
  26. egg free
  27. ,
  28. cinnamon free
  29. , and contains
  30. no MSG

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, soy free, corn free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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