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+ servings

Savory Roasted Pumpkin Seeds

This recipe for savory roasted pumpkin seeds makes a healthy, frugal, vegan snack.
Course Snack
Cuisine American
Keyword Pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 102kcal
Cost $.12 per serving


  • 1 1/2 cups pumpkin seeds removed from 2 sugar pumpkins
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper


  • Preheat the oven to 350 degrees.
  • Remove the seeds from a sugar pumpkin and clean them thoroughly. You want to remove all the stringy pumpkin bits.
  • Simmer the seeds in a pot of gently boiling water for 10 minutes.
  • Drain the seeds and pat dry with a clean cloth.
  • In a small bowl, mix together the salt, onion powder, chili powder, and cayenne pepper.
  • Place the pumpkin seeds in a bowl and cover evenly with olive oil. Add the seasoning mixture and stir to coat.
  • Place the seeds in a single layer on a baking sheet. Bake for about 15 minutes, stirring every five minutes. They’re done when they’re nice and crispy, but not brown.
  • Remove the seeds from the oven and let them cool. Store in an airtight container.
  • These pumpkin seeds taste wonderful out of the oven, but if they're still around the next day, they lose their crunch. To get them crispy again, put them under the broiler on low for 2 minutes. Good as new!


Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 196mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg