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pumpkin seeds
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5 from 2 votes

Roasted Pumpkin Seeds | Alison, Fabulously Flour Free

These pumpkin seeds are so easy to make, and they're just as nutritious as they are delicious. Try them over salads, in pasta and even on top of soup.
Course: Snack
Cuisine: American
Keyword: pumpkin recipes, pumpkin seeds
Author: Alison Needham, A Girl Defloured

Ingredients

  • seeds from one pumpkin
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper, or to taste

Instructions

  • Scrape the seeds out of one medium sized pumpkin, separate from the guts and gooey stuff (which you can discard), and rinse the seeds well in a colander. Pour the seeds onto a clean dishtowel and rub dry.
  • Preheat oven to 300 degrees. Place seeds on a large, rimmed baking sheet and toss with the olive oil. Sprinkle evenly with the salt, paprika and cayenne pepper.
  • Roast seeds for 30 minutes, stirring every 10 minutes, or until lightly golden brown and crunchy. Store in an air-tight container.