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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Next time you carve a Jack-O-Lantern or cook a pumpkin for pie filling, save those seeds! Roasted pumpkin seeds are nutritious and delicious, great as a salad topping, and best of all, they’re easy to make.

Pumpkin Seed Nutrition

Pumpkin seeds are a good source of healthful oils, magnesium, and other nutrients that enhance heart health, bones, and other functions. And the fatty acids in pumpkin seeds contain a range of beneficial nutrients, such as sterols, squalene, and tocopherols. 

Roasted Pumpkin Seeds

You’ll need:

  • 2 cups of raw pumpkin seeds straight from the pumpkin
  • water for cleaning/soaking
  • 2 tablespoons salt
  • 1 tablespoon melted butter

Remove any remaining pumpkin flesh off the seeds by rubbing them with your fingers while soaking them in a large bowl of water (don’t worry if you don’t get 100% of the flesh off).  Dry the seeds on a paper towel. Remove towel and place the seeds in a bowl. Coat with melted butter and sprinkle with the salt. Spread the seeds on a cookie sheet and bake at 350º F for 30 minutes, or until they reach a light golden brown color, turning occasionally during cooking.

That’s it! How easy is that? Once the seeds have cooled, you can store them in an airtight plastic container to save for later, though they’re so tasty right out of the oven, you might not have many left to store.

For a yummy variation, try substituting salt with an equal measure of apple pie spice or pumpkin pie spice.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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