Toasted Pumpkin Seeds
Here’s a simple recipe to toast pumpkin seeds, perfect for a snack or adding to granolas, salads, or soups.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 1 Cup 1x
- Category: Snack
- Cuisine: Canadian
Ingredients
Units
Scale
- 1 cup pumpkin seeds from 1-2 baking pumpkins
- 1/2 cup pepita seeds- optional (shelled pumpkin seeds, green in colour bought from the bulk food store)
- 1/4 – 1/2 teaspoon sea salt
- 1–2 teaspoons olive oil or butter (optional)
Instructions
- Cut open your baking pumpkin and scrape out the seeds.
- Rinse seeds in warm water and remove any extra pumpkin pulp. Dry seeds with a paper towel or a clean cloth.
- Add seeds to a frying pan on medium-high heat, stirring often so the seeds don’t burn.
- Add your salt and olive oil/butter (if using) and stir until seeds are brown, fragrant and crisp.
Notes
If using pepita seeds be careful when adding them to the frying pan as they toast much faster than the raw seeds from your pumpkin. Add them halfway through your cooking time.
You can also add other spices such as paprika, chili powder and garlic powder.
If using sugar (for different toasted seed variations) add sugar halfway through cooking time.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 0.1g
- Sodium: 21mg
- Fat: 4.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 2.1g
- Cholesterol: 0
Find it online: https://bakingforfriends.com/simple-toasted-pumpkin-seeds/