Cooking with PumpkinNo. 5612 · The 2026 edition
Baby Food Jar Projects: Toasted Pumpkin Seed Holder
Transform leftover pumpkin seeds into a crunchy, savory snack using just butter, parmesan, and garlic salt.
Our own summary of the original — the full post and photos live at prettyprudent.com.
This quick and easy recipe turns pumpkin seeds into a toasted treat perfect for snacking. After rinsing and drying the seeds, coat them with melted butter, parmesan, and garlic salt, then bake at 375°F for about 8 minutes until they pop. It's a delightful way to use up seeds from any pumpkin carving project.
Ingredients
Directions
- Wash and pat dry the pumpkin seeds you scooped out from any pumpkin.
- In a bowl, melt a couple teaspoons of butter—maybe try homemade butter for extra flavor.
- Stir the seeds into the melted butter, then add parmesan and garlic salt to taste; feel free to be generous with the seasonings.
- Spread the coated seeds in a single layer on a greased baking sheet (lining with foil works well), then bake at 375°F for about 8 minutes. Keep an eye on them—remove as soon as they start popping, before they burn (though slightly burnt seeds can be tasty too).
More photos
Photos hosted by prettyprudent.com.
