How To Roast Pumpkin Seeds + Video Tutorial

Nothing screams “fall” quite like a trip to the pumpkin patch followed by carving pumpkins and sipping on hot cider. That’s one of the things we did this past weekend and although a trip to the patch is always somewhat exhausting, it always brings us so much joy and it’s such a fun way to ring in the season. I love roasting the seeds after my husband and kids carve pumpkins and this year was no different. I mixed it up a bit and decided to use some seasonings I haven’t before and the results were super yummy.

You’ll need:

Raw pumpkin seeds (Measurements below are for per 2 cups of seeds. Modify as needed.)
1 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp seasoning such as Lowerys All Seasoning
1 tbsp melted butter
Optional- parchment paper

Instructions:

Pre-heat oven to 250 degrees
Separate the pumpkin “guts” from the seeds as much as possible placing clean seeds into a bowl
Rinse seeds with cold water and drain
Boil seeds in water for about 10 minutes
This will also help remove more of the “guts”
Drain seeds and allow to cool
Pat dry (I used a paper towel)
Mix seeds in well with the melted butter and seasonings
Pour seeds onto a no stick backing sheet (I use parchment paper)
Spread seeds out in a single layer
Bake for about one hour and 15 minutes
Check on seeds about halfway through and mix them up a bit to ensure even cooking