Go Back
The Best Roasted Pumpkin Seeds

Savory, crispy and delicious pumpkin seeds. You will never throw your pumpkin seeds away again. Plus its only 3 ingredients!

Author: Kami | NoBiggie.net
  • 1 cup pumpkin seeds
  • 1 cup Worcestershire sauce
  • sea salt sprinkle before baking
  1. First, open your pumpkin and pull all the pumpkin seeds out.
  2. Rinse seeds using a colander or strainer of some sort. Make sure to get as much of the orange pumpkin "guts" off the seeds before the next step.
  3. Bring seeds and Worcestershire sauce to a boil and simmer for 10 minutes. Remove seeds from liquid.
  4. Preheat your oven to 400 degrees.  Line the sheet pan with tin foil for easy cleanup. Lightly grease the foil on the sheet pan with olive oil. Spread boiled seeds onto the sheet pan. Drizzle a little more olive oil on the seeds, and toss the seeds to lightly coat all of them.  Make sure you have a single layer of seeds on the sheet pan before baking.  Sprinkle seeds with sea salt right before baking.

  5. Bake for 5-20 minutes until seeds are golden brown. Smaller seeds will roast much quicker than larger ones so just watch them close to avoid over toasting them.
Recipe Notes

Adjust this recipe according to how many pumpkin seeds you would like to toast (each pumpkin will have a different amount of seeds) This recipe is for 1 cup seeds. Adjust measurements of your ingredients based on how many seeds you have.