Life of a Pumpkin: Part 3

Roasted Pumpkin Seeds

Welcome to our “Life of a Pumpkin” series – where we will be deconstructing pumpkins and cooking them up into pure deliciousness.

Part 1: Making Pumpkin Puree

Part 2: Ultimate Pumpkin Bread Recipe

Part 3: Roasted Pumpkin Seeds (below)


Seeds and pulp that you just scooped from your pumpkins in part 1 of our series

Olive Oil



Preheat oven to 250 degrees F.

Separate the seeds from the pulp. We find it is easiest to accomplish in a big bowl of water. Once you have the seeds separated, lay them out on a pan to dry out for a few hours. Place the dried out pumpkin seeds in a ziploc bag. Drizzle with olive oil and shake a few dashes of salt on the seeds. Shake the bag to evenly coat the seeds.

Lay the seeds on the nonstick pan. Roast for 30-45 minutes, stirring them every 10 minutes or so. You will know they are done when they are a little golden and crunchy.

Store in an airtight container. Can also add different spices for flavors with a flare. The kiddos just love these!

Want more from The Mother List? Sign up here!