Roasted pumpkin seeds

roasted pumpkin seeds
October 31st, 2013

This year is the first year that my little Loïc shows an interest in pumpkins (he’s 28 months old) and it’s also the first year that I expect to have children coming to my door asking for treats. We lived in an apartment before and no one ever knocked on our door.

Yesterday after supper I decided to make a huge mess on the kitchen table while my husband cleaned the dishes. Thinking about it now, he must have felt extremely annoyed by me messing the whole kitchen up while he was trying to catch up on chores (I’ve been horribly slobbish lately – I’m sorry honey.) So while he was trying to save the kitchen from impending doom, Loïc and I got messy and gooey. Loïc was very intrigued by the seeds and even tried to eat a few before I told him they weren’t ready yet. When I was done emptying the pumpkin, I told my husband to get his drilling set out. I saw a few pins and thought I could easily replicate them… yeah, no. It didn’t turn out as awesome as I wanted. I might send our result to Pinterest Fail though.

At least we can enjoy a few pumpkin seeds, they are super healthy and contain a bunch of antioxidants, iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (helps you sleep). Most of these nutrients are found in the outer shell though, so eat them unshelled!

Roasted pumpkin seeds


  • 1 cup fresh pumpkin seeds, rinsed and dried overnight
  • 1 tbsp olive oil
  • fresh ground pepper and sea salt, to taste



  1. Preheat oven to 300°F.
  2. In a bowl, toss everything together. Transfer to a baking sheet
  3. Bake for 10-15 minutes* while tossing every 5 minutes. During the last 5 minutes of roasting, remove a few seeds and crack them open to make sure they are not burning. The inner seed should be golden, not brown.

*Note that the seeds will cook faster than the outside shell. I forgot mine in the oven and some began to burn, but I still ate them :)

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