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roasted pumpkin seeds in a serving bowl
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Slow Roasted Pumpkin Seeds

These slow roasted pumpkin seeds are golden brown, crunchy, and delicious. Don't toss them — they just might be your new favorite part of pumpkins!
Course Snack
Cuisine American
Keyword pumpkin seeds, roasted pumpkin seeds
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 179kcal
Author Natalya Drozhzhin

Ingredients

  • 2 cups pumpkin seeds
US Units - Metric

Instructions

  • Preheat the oven to 300°F. Slice the pumpkin in half. Using your hands, remove the seeds from as much of the pulp as possible. Layer the seeds on a baking sheet lined with parchment paper. Roast the seeds for about 15 minutes, or until they turn golden brown.
    Half pumpkin with seeds
  • Lower the heat of the oven to 200°F and keep the door of the oven ajar (this allows the steamy air to escape and helps crisp up the seeds).
    pumpkin seeds on a baking sheet
  • Bake the pumpkin seeds for about an hour, giving them a stir every 15 minutes or so. Remove the seeds from the oven and let them cool at room temperature. Enjoy!
    roasted pumpkin seeds on tray

Nutrition

Calories: 179kcal | Carbohydrates: 3g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 2mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg