You can buy them in the store all year round and they are tasty. But the premade pumpkin seeds pale in comparison to the fresh taste of just out of the oven, homemade pumpkin seeds. They take a little time, but they are so worth the effort. Here’s an easy recipe.


A 10-14 lb pumpkin will yield about one cup of pumpkin seeds. Rinse the seeds in a colander and then pat them dry on a paper towel.

Sprinkle 1 tablespoon vegetable oil on baking sheet and sprinkle seeds on top. Be sure to spread them as thinly as possible so there is only one layer.

Heat oven to 300 degrees. Sprinkle 1 teaspoon kosher salt over seeds.

Bake for 15 to 20 minutes or until golden; cool all the way before eating.


An optional step before rinsing and drying your seeds is to boil them in salt water for ten minutes. This makes them extra crispy and also easier to digest.

Not just delicious, but nutritious too!

Pepitas, or pumpkin seeds contain essential nutrients, particularly magnesium, potassium and zincMagnesium helps regulate blood pressure, as well as muscle and nerve function. Potassium has also been shown to help regulate blood pressure, as well as maintain healthy bones and muscles. Zinc does wonders for the immune system, helping to prevent respiratory infections and other common illnesses. Pepitas are also a phenomenal source of protein—just one cup has over 18 grams.

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