Preparing Pumpkin Seeds to Eat


Pumpkin seeds are a healthy food that have many nutritional benefits. They are a natural source of amino acids, potassium, minerals and calcium. Pumpkin seeds contain most B vitamins as well as vitamins C, D, E and K. The seeds are most nutritious when eaten raw, but roasting them enhances their flavor. Sprinkle seeds with various spices, herbs and seasonings while roasting to give them a different taste. Once seeds have been roasted, you can serve them up as tasty snacks or use this nut-flavored seed in soups and salads for an extra zing of flavor.

Step 1

Carve your pumpkin. Cut a circle around the stem and remove the top of the pumpkin. Use a large metal spoon to scoop out the insides of the pumpkin and to remove the seeds.

Step 2

Place seeds into strainer and rinse. Remove the pumpkin flesh and strings by rubbing them between your hands. Leave seeds in strainer for 30 minutes to drain excess water.

Step 3

Pre-heat your oven to 275 degrees F. Spread a single layer of pumpkin seeds onto a cookie sheet and dry well with a hairdryer.

Step 4

Dip basting brush into vegetable oil and coat pumpkin seeds evenly with a thin layer of oil.

Step 5

Place cookie sheet in oven and bake for 10 to 20 minutes. Stir seeds every 5 minutes to ensure they roast on both sides.

Step 6

Remove seeds from oven when they are golden brown and season to taste. Serve seeds hot or cold.

Step 7

Store seeds in an air-tight container in the refrigerator.

Tips and Warnings

  • Always refrigerate pumpkin seeds, the oil in the seeds can turn rancid.

Things You'll Need

  • 1 pumpkin
  • Sharp knife
  • Large metal spoon
  • Strainer
  • Hairdryer
  • Cookie sheet
  • Basting brush
  • Vegetable oil
  • Salt
  • Pepper
  • Seasoning
  • Air-tight storage container


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Keywords: pumpkin seeds, roasted pumpkin seeds, roasted seeds

About this Author

Amy Deemer has been writing since 1992. Her articles on family life and pets have appeared in the family section of "The Herald Standard" newspaper. Deemer has an Associate of Arts degree in liberal studies from Westmoreland Community college.