Pepitas (Roasted Pumpkin Seeds)

Waste not. I like to roast my pumpkin seeds when I’m making pumpkin puree for pie or have them left over form my Halloween Jack-O-Lantern. Pepitas are a popular ingredient in Mexican cooking, but I prefer to roast them and enjoy them as a snack.


  • Seeds from pumpkin
  • Salt or favorite seasonings.


  • Spoon
  • Prepared baking sheets (silpat, parchment, lightly buttered)


  1. After you hollow out pumpkin, separate seeds form fiber.
  2. Rinse with cold water and lay them out on parchment paper to dry completely.
  3. Preheat oven to 400°F.
  4. Spread seeds in one layer onto lightly greased baking sheets.
  5. Bake for 15 minutes, or until lightly brown.
  6. Sprinkle with salt or seasonings to taste.
  7. Can be stored covered for a couple of weeks.

What you should know

I like mine with garlic salt or cajun seasonings.

Thanksgiving Quick Links:

  1. Turkey Brine
  2. Turkey (thawing frozen)
  3. Cooking Times (Turkey)
  4. Turkey stuffing
  5. Turkey Gravy
  6. Thanksgiving Turkey
  7. Chesapeake Boiled Turkey with Chestnut Sauce
  8. Pumpkin Pie
  9. Pumpkintini
Re: Pepitas (Roasted Pumpkin Seeds)

I really like this recipe as it takes something I used to toss in the trash and turns it into something tasty.

One word of warning. The recipe says to dry the seeds “completely” before putting them in the oven. I was in a rush and only gave them a quick dry. Whoops. The seeds started popping like popcorn in the oven. It still turned out, but it took me a while to figure out what was going on.

Re: Pepitas (Roasted Pumpkin Seeds)

That’s so funny. i had the same problem. Kids loved it though. And they loved eating the homemade pepitas.

Re: Pepitas (Roasted Pumpkin Seeds)