Roasted Pumpkin Seeds

These are delicious! We carved three medium sized pumpkins tonight and ended up with about 3 cups of seeds so I doubled the butter (actually I used margarine) and we seasoned with about 2 teaspoons garlic powder and 2 teaspoons of seasoned salt. We cooked them for 15 minutes then took them out and stirred them and we repeated this twice so they cooked just perfectly in about 45 minutes total baking time. Thanks for a great recipe!

Yummy scrummy in my tummy! Throwing out pumpkin seeds should be a crime with tasty recipes like this around. We added a bit of chilli powder for a slightly spicy seed. They were gone in minutes. Next time we need a bigger pumpkin!

Mirj. you have made me one happy lady tonight!! For years my pumpkin seeds never taste like my moms and I always follow her recipe but seem to enjoy hers much better...until now :-) DH, DD and I are all fighting over these seeds, they turned out wonderful, they have the perfect taste, they are nice and crispy but not too well done. I have never used olive oil before when making pumpkin seeds but you bet I will be from now on. DH and DD want me to go buy 2 more pumpkins just for the seeds. Such a simple recipe that I could never get right, thanks to your recipe it is better then right!!

A SWEET TWIST: These were gone before they had a chance to cool! After completely demolishing a test batch, I did discover that my oven roasted the seeds at a slightly lower temperature in only 35 min. My husband and I tossed the seeds around in cinnamon and sugar along with the margarine before baking, and they were simply delectible! If you're looking for a sweet treat, I highly recommend giving this one a try!

Excellent! Last Fall I used a lot of pumpkins and needed something to do with the seeds. This was my first time to have them. I wish I had had more seeds because we ate them up really fast. I guess I am a purist because all I used was salt. We thought they tasted like popcorn, but better. My kids loved them!