Roasted Pumpkin Seeds and Pumpkin

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“This pumpkin seed recipe is what got me cooking pumpkins every year. The seeds are so delicious you can't stop eating them. Plus, instead of throwing out good pumpkins after Halloween, you wind up with enough pumpkin in your freezer to last all year for other recipes. Some years I've done 10 to 20 pumpkins because other people would give me their pumpkins. This can be labor intensive (we make a fun day of it), but it's worth it. My friend gave me a tip if you are using the pumpkin for pumpkin pies or other recipes (she saw in on the Food Network). Make sure you really pack the pumpkin in your measuring cup and get the excess water out with a paper towel. You'll wind up using a lot more pumpkin, but the texture is much better when you pack it as if you're packing a cup of brown sugar. The preparation and baking time for this recipe really depends how many pumpkins and pumpkin seeds you are making.”
1hr 25mins

Ingredients Nutrition


  1. Cut pumpkin in half and scoop out seeds.
  2. Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
  3. Place in 350 degree oven and bake until pumpkin is soft.
  4. Remove from oven and scoop pumpkin out of skin.
  5. Freeze for later use.
  6. For the seeds: Preheat oven to 250.
  7. Pick through seeds and remove any cut seeds.
  8. Remove as much of the stringy fibers as possible.
  9. Bring the water and salt to a boil.
  10. Add the seeds and boil for 10 minutes.
  11. Drain and spread on a kitchen towel and pat dry.
  12. Place the seeds in a bowl and toss with melted butter.
  13. Spread evenly on a large cookie sheet or roasting pan.
  14. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
  15. Stir every 10 minutes, until crisp and golden brown.
  16. Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).

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