Roasted Pumpkin Seeds | Recipes | PBS Food

Jill’s Roasted Pumpkin Seeds

How to roast pumpkin seeds without any added butter or oil. A perfect healthy snack for families. This recipe is gluten-free, nut-free, vegetarian, and vegan. Alice Currah of shares this recipe. See the full post at Kitchen Explorers.



  • Pumpkin Seeds
  • Salt


  1. Preheat the oven to 350 degrees F.
  2. Scoop out all the seeds from the inside of a pumpkin and place them in a large bowl. Pick out as much of the flesh and strings from the bowl but don’t worry it some are still sticking to the seeds.
  3. Spray a baking sheet with non stick spray or line with parchment paper. Spread the seeds across the baking sheet without overlapping too much and lightly season with salt.
  4. Bake for about 20 minutes or until the pumpkin seeds are light golden brown. Be sure to stir the seeds halfway through the baking.
  5. Remove from oven and carefully stir the seeds again to release any that may have stuck to the baking sheet.
  6. Be sure to allow the pumpkin seeds to completely cool before serving. Enjoy!
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