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+ servings
Salted and roasted pumpkin seeds on a baking tray with a metal spatula as they cool.

How to Clean and Roast Pumpkin Seeds

Arlene Mobley - Flour On My Face
How to easily clean and Roast Salted Pumpkin Seeds using your Halloween pumpkin.
5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Snack
Cuisine American
Servings 1 quart
Calories 78 kcal

Ingredients  

  • 3 ½ cups pumpkin seeds approximately
  • Large bowl
  • 3-4 cups water
  • ½ cup plus 2 tablespoons of sea salt
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Instructions 

  • Put 4 cups water and ½ cup of sea salt in a large bowl.
  • Warm the water up in the microwave for 2-3 minutes.
  • Stir until most of the salt has dissolved. You may still have a little salt on the bottom but that is fine.
  • Add the pumpkin seeds and let soak for at least three hours.
  • Preheat oven to 350 degrees.
  • Pour the pumpkin seeds into a large colander to drain.
  • Spread the pumpkin seeds in a single layer on a cookie sheet.
  • Sprinkle two tablespoons of sea salt all over the pumpkin seeds and stir to evenly coat.
  • Place the cookie sheet in the oven and bake for 20-30 minutes depending on how large and how many pumpkin seeds you have. Every five minutes or so rotate the pan and using a spatula flip the seeds.
  • Bake until all seeds are dry. The shell should still be a pale white color. Do not allow the shell to brown.

Video

Nutrition

Serving: 0.25cup | Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 3540mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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