Salted Pumpkin Seeds


Delicious snack or savory garnish for soups and salads.

Time: 30 mins.

Pumpkin seeds

Butter as indicated in directions

Salt as indicated in directions

Preheat oven to 300°F.

Remove seeds from one or two pumpkins, leaving as little pulp as possible on them.

Place seeds in a colander and run cool water over them to clean them.

Drain the seeds and dry them slightly by shaking off as much water as possible.

Measure the amount of seeds.

On a baking sheet with a rim, put 2 tsp. of butter for every 1/2 cup of seeds.

Put the baking sheet into the oven to melt the butter.

Carefully remove baking sheet and spread pumpkin seeds over melted butter.

Sprinkle on 11/2 tsp. salt for every 1/2 cup of seeds (more or less to taste).

Bake pumpkin seeds for 15 minutes.

Stir seeds around and return to oven for 6-10 more minutes or until they are beginning to get brown.

Remove from oven and cool.

Store in an air-tight container.


Mix it up with the seasonings! We have tried and liked: salt and cayenne, sugar and cinnamon, salt and ground cumin, ground Italian seasoning, salt and black pepper, celery salt, onion salt, and garlic salt.