Cooking with PumpkinNo. 2404 · The 2026 edition
Pepitas (Roasted Pumpkin Seeds)
Turn pumpkin carving leftovers into a crunchy, savory snack with these easy roasted pepitas.
Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.
After gutting your pumpkin, rinse and dry the seeds, then toss with olive oil and seasonings. Roast at 250°F for about an hour until golden brown for a delicious, crunchy treat.
Ingredients
Directions
- While cleaning out your pumpkin, collect all the seeds and stringy bits in a bowl. Rinse them in a colander under cold water, pulling off any large pieces of pulp. Spread the rinsed seeds on a baking sheet.
- Let the seeds dry for several hours or overnight. They will be sticky and slimy, so avoid using paper towels; just leave them on the baking sheet.
- Once the seeds are completely dry, preheat your oven to 250°F.
- Drizzle the seeds with a couple teaspoons of olive oil and toss with your fingers to coat evenly. Add salt and any other seasonings you like, such as cayenne or curry powder, to taste.
- Roast the seeds in the oven until they turn light golden brown, about 1 hour. Let them cool for a few minutes, then enjoy! Store any leftovers in an airtight container.
Per serving
- 0.0 fat g
- 0.0 carbs g
- 0.0 sugar g
- 2.0 calories
- 0.0 protein g
More photos
Photos hosted by thepioneerwoman.com.
