Shagadelic Eats: Fall Roasted Pumpkin Seeds

Home Archived Opinion Shagadelic Eats: Fall Roasted Pumpkin Seeds

Melissa Brown

Published: October 25, 2006

While carving our Halloween pumpkin this year – one side with a scary face, the other smiling – my three-and-a-half-year-old son wondered what we would do with “all those seeds and slimy stuff.”  Unfortunately, the meat from a large carving pumpkin – the “slimy stuff” – is dry and tasteless.  The seeds, however, are great for roasting, and there are oodles of toppings to please everybody.

After thoroughly separating the pumpkin seeds from the stringy meat, rinse the seeds and lay out on a kitchen towel.  Cover with paper towels and let dry about an hour.  Be sure to keep an eye on them, because the seeds will stick to the paper towels if they dry completely.  Spread onto a cookie sheet and bake at 300ø for 1-1 « hours, stirring occasionally.

Salt-only roast

« C pumpkin seeds
1 tsp salt
2 tsp olive oil

Toss seeds with salt and oil.



1/8 tsp red/cayenne pepper
1/8 tsp black pepper
1/8 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt


1 tsp salted Cajun seasoning


« C pumpkin seeds
Dash of hot sauce

« tsp worcestershire sauce
« tsp olive oil

Mix seeds with dry seasonings, then stir in the hot sauce, worcestershire and oil.

Sweet mix
« C pumpkin seeds
2 tsp brown sugar
« tsp cinnamon.
1 Tb butter, melted

Toss seeds with sugar and cinnamon, and blend with butter.

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