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Roasted Pumpkin Seeds

Crispy roasted pumpkin seeds - so crispy you could eat them whole!
Prep Time40 mins
Cook Time20 mins
Course: Snack
Keyword: pumpkin seeds, roasted
Servings: 2 people


  • 1 Sugar Pumpkin
  • 2 tbsp Olive Oil
  • Sprinkle of Tony Chachere's Creole Seasoning


  • Slice your sugar pumpkin open and scrap the pumpkins guts out. Pick the seeds out of the guts and place in a colander.
  • Rinse the seeds off thoroughly, then add them to a bowl filled with water. Let them sit in the bowl for 30 minutes or refrigerate and let them sit overnight.
  • After soaking, boil a pot of water. Place seeds in the boiling water for ten minutes, then remove.
  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Toss the seeds with the olive and seasoning. Scatter over the baking sheet and place in the oven.
  • Bake for 20-30 minutes, checking every ten minutes because all ovens are different and cooking time may vary!
  • Once seeds are completely cooled, place them in a mason jar and store in a cool dry area.


  • I have not tried this without boiling the seeds. I highly recommend sticking to the recipe to get them good and crispy.