Roasted Pumpkin Seeds


Well there’s no way around it, you’re going to have to get your hands gooey and slimy!  But you’re carving that pumpkin anyway and why not use every bit of it! Creating less food waste is good for the planet (and your soul!) and pumpkin seeds are highly nutritious (antioxidants, minerals, fibre … good for the body!) and oh so addictive! Michelle Bohenac our Community Garden Instructor from Burlington walks us through how to create this tasty, and quick, nutritious snack in five easy steps!

  1. The first step is gathering those seeds.  You can begin the process of separating the seeds from the pulp as you are pulling them out of the pumpkin and placing them in a large bowl.  But cleaning the seeds from the remaining pulp is super easy! Simply fill the bowl of gathered seeds and attached goo with water and start rubbing them between your hands.  The pulp will separate, so you can discard it. Have a strainer handy to rinse the seeds off and you can repeat the process with the bowl of water if necessary.
  2. This next step of boiling the seeds in salted water is optional but, from my experience, results in the salty and super crunchy texture that you’re really after! Place the cleaned pumpkin seeds in a pot of water (about 4 cups of water and 2 tablespoons of salt for every cup of seeds) and bring to a boil and simmer for 10 minutes.  
  3. Weather you boil them or not, the cleaned pumpkin seeds should be dried as thoroughly as possible before roasting for the best results in terms of crunch. You can lay them out on a baking sheet and leave them to dry overnight (best method), or you can pat them dry with paper towel and/or add time to the roasting process.
  4. And speaking of roasting, there are 2 main ways to accomplish the task.  For really dry (i.e. overnight) seeds….400 degrees for 10-20 minutes will do.  But if you did a quicker pat down dry, then low and slow is the way to go….300 degrees for 30-40 minutes.  Either way, be sure to keep an eye on your roasting seeds.  Every oven is different and you don’t want to burn them. Golden brown is what you’re after.
  5. Now for the fun part … flavouring those seeds before roasting!  Here are some ideas; be sure to mix all the ingredients thoroughly with the seeds, either right on the pan or in a bowl first.  And remember of course, the measurements are a basic guide only. There are no rules—spice them any way you like!


(for about 1 cup of seeds)

  • Oil -  A few “glugs”, or tablespoons (I used melted coconut oil, but any oil will do)
  • Salt - To your taste (if you’ve boiled your seeds first in salty water then use less)  



(for about 1 cup of seeds)

  • Oil -  A few “glugs”
  • Sugar - 1 tablespoon
  • Ground cinnamon - 1/2 teaspoon
  • Ground ginger - 1/4 teaspoon
  • Ground clove - 1/8 teaspoon
  • Nutmeg - 1/8 teaspoon



(for about 1 cup of seeds)

  • Oil - A few “glugs”
  • Chili Powder - 1/2 teaspoon
  • Garlic Powder - 1/4 teaspoon
  • Paprika - 1/4 teaspoon
  • Cayenne pepper - 1/8 teaspoon