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Pumpkin Seeds Roasted Italian style


Don’t throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you’re feeling adventurous, experiment and have fun with seasoning blends. These roasted pumpkin seeds make tasty, healthy snacks, and it doesn’t get any more frugal than this.

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  • 1 1/3 cups pumpkin seeds, cleaned and rinsed
  • 1/4 cup melted butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • sprinkle Italian spices and herbs



Step 1

Preheat the oven to 350 degrees F.

Spray a baking sheet with nonstick cooking spray or use butter. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, Italian seasoning and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

Cook’s Note: recipe may be scaled up proportionately

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