Snacks · Vegan · Vegetarian · Dairy-free · Fall

Roasted Pumpkin Seeds

Name: Roasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup raw whole pumpkin seeds, shells on, preferably from a sugar or pie pumpkin; 1 tbsp avocado oil; ¼ tsp fine sea salt, or to taste

Save the seeds when preparing a pie pumpkin and turn them into a simple savoury snack. A light coating of oil and a little salt let the toasted flavour lead.

Recipe by Tasty Recipes

Published 2026-09-13

1 hr4 servings

Timing breakdown · 3 timed stages

Estimated 15 minutes preparation, up to 30 minutes roasting and 15 minutes cooling. Damp seeds or larger shells may need longer; cool completely before storing.

Preparation: 15 min
Cooking: 30 min

Roasting Step 4: 20 to 30 minutes
Preparation / waiting Step 4: 20 minutes
Resting / cooling Step 5: 15 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Whole tan pumpkin seeds with lightly toasted edges and sea salt in a shallow cream bowl

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How to make Roasted Pumpkin Seeds

01
Heat the oven to 325°F (165°C). Line the tray with parchment. Pick out damaged seeds and separate the good seeds from the pumpkin fibres.
02
Rinse in a colander. Spread on a clean kitchen towel and blot thoroughly, moving to a dry part of the towel as needed. Remove visible surface moisture before adding oil.
03
Toss with the oil and salt. Spread across the tray in a single layer. Use a second tray if doubling the recipe would crowd the seeds.
04
Roast for 20 to 30 minutes, stirring halfway. Begin checking at 20 minutes. Look for lightly golden shells; cool a few seeds briefly before checking their texture. Larger seeds can take longer.
05
Leave on the tray to cool, about 15 minutes. Divide into four small portions, approximately 1/4 cup each. Wait until completely cool before sealing any leftovers.

Recipe questions

Are these the same as green pepitas?

This recipe uses whole seeds with pale shells. Hulled green pepitas are a different starting ingredient and need their own roasting time.

Can I eat the shell?

Roasted shells are edible but fibrous. Smaller pie-pumpkin seeds tend to be easier to chew. Crack the shells and eat the kernels if you prefer.

How should I store the seeds?

Once completely cool, keep in an airtight container at room temperature for up to 1 week, or freeze for up to 1 month. Sealing warm seeds traps steam and softens them.

When is a good time to make these?

Set aside the seeds while preparing fresh pumpkin for another dish. The flesh is separate from this recipe, so its cooking time is not included.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.