Have you ever eaten pumpkin seeds? How to roast pumpkin seeds is so easy and takes only two ingredients!
One of my favorite memories of fall growing up was when my mom would make pumpkin seeds. She’d bag them up and put them in our lunches or just have them out for an after school snack and they were so good! So I knew it’d be a fun thing to make with my kid this fall.
After we gutted (or shall I say I gutted) our pie pumpkins we discarded the stringy mess and saved the yummy seeds. I knew this would be a great snack for me to munch on as we made our way to Halloween. You know, so I’d stay out of the candy 🙂
The seeds were yummy and just a little salt went a long way! I’m hoping to use some to top pumpkin muffins or pumpkin bread if I get the chance to make it.
Pumpkin Seeds
- Pumpkin seeds (cleaned and dried off)
- salt (to taste)
- Preheat oven to 325.
- Lay out pumpkin seeds in a single layer on an un-greased rimmed cookie sheet.
- Sprinkle with salt and bake for 25 minutes.
- Take out of the oven and let cool.
Make sure you watch you little one or else they may try to come up and steal some while you aren’t looking 🙂 I caught my little guy doing exactly that…
Have you learned how to make pumpkin seeds?
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