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Recipe

Pepitas (Roasted Pumpkin Seeds)

35 min • 4 to 6 servings •
John S
A plate filled with roasted pumpkin seeds sits on a kitchen counter, with a baking tray and a pumpkin visible in the background.

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.

Ready

  • Seeds from pumpkin
  • Salt or favorite seasonings.

    • Set

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

    • Go!

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

    • Recommendations

    I like mine with garlic salt or cajun seasonings.
    Thanksgiving Quick Links:

  • Turkey Brine
  • Turkey (thawing frozen)
  • Cooking Times (Turkey)
  • Turkey stuffing
  • Turkey Gravy
  • Thanksgiving Turkey
  • Chesapeake Boiled Turkey with Chestnut Sauce
  • Pumpkin Pie
  • Pumpkintini

    • halloween pumkin seeds thanksgiving

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