Roasted Pumpkin Seeds



  • 1 1/2 cups fresh pumpkin seeds
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 3 tbsp olive oil


Yield: 3 (1/2 cup) servings

  • Preheat oven 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Scrape out pumpkin pulp and seeds and place in a bowl. You can separate the seeds from the pulp by pulling the seeds out of the pulp with your hands. Discard the pulp and keep the seeds.
  • Rinse seeds in a colander, removing any extra pulp.
  • Pat dry seeds to remove extra moisture. The less moisture on the seeds the crunchier they will be.
  • In a medium size bowl add seeds, oil, garlic powder, cayenne, Worcestershire sauce, black pepper and salt.
  • Mix thoroughly.
  • Spread mixture on the baking sheet, making sure to have a single layer. If the seeds are in clumps they will not fully roast.
  • Bake for 20 -25 minutes. Keep watch on the seeds as they will burn if roasted for to long.
  • Allow to cool before serving.


Feel like snacking? Roast up some seeds!

It’s Halloween tomorrow and after carving a pumpkin I kept the seeds and roasted them up for a super crunchy snack. There are about 85 seeds in one ounce of pumpkin seeds. That one ounce contains healthy fats, magnesium, zinc, and antioxidants. They are powerful little seeds.

Nutrition Facts

Amount per serving.

Fat14.1 g
Carbohydrates3.5 g
Fiber0.3 g
Protein0.6 g
Scooping the pulp and seeds out of the pumpkin.
Spread out and ready for the oven.
Fresh out of the oven, fully roasted.

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