Comida Kraft
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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds is rated 4.311111111111111 out of 5 by 45.
Prep Time
15
min.
Total Time
3
hr.
25
min.
Servings

8 servings, 1/4 cup each

Why buy stale packaged pumpkin seeds when you can get a fresh, tasty batch from your Halloween pumpkin? Here's how to make Roasted Pumpkin Seeds.

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What You Need

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Make It

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  • Rinse seeds; discard any stringy membranes. Spread seeds into single layer on baking sheet. Let stand 3 hours or until dried.
  • Heat oven to 350°F. Spray seeds generously with cooking spray; sprinkle with salt.
  • Bake 8 to 10 min. or until lightly browned, stirring after 5 min.

Size Wise

Carve a pumpkin with your children and then have fun making this special recipe. A serving of pumpkin seeds is 1/4 cup.

Special Extra

Prepare as directed, omitting the salt and choosing one of the following flavorings to toss with each 1/2 cup pumpkin seeds before roasting. Spicy: 2 tsp. GOOD SEASONS Dressing Mix. (Try Italian, Cheese Garlic or Asian Sesame Flavor.) Sweet: 2 tsp. maple syrup and 1/2 tsp. ground cinnamon. Increase baking time to 8 to 10 min. or until golden brown. Cool in pan. Break apart if necessary. Cheesy: 4 tsp. KRAFT Grated Parmesan Cheese. Make all the different flavors and serve at your next Halloween party.

Food Facts

When buying your pumpkin, make sure it has a level bottom and one smooth unblemished side for the jack-'o-lantern's face. Children can take part by drawing the jack-'o-lantern's face with a permanent marker before the adult cuts it out. Store the pumpkin outside until it is ready to be carved.

Servings

  • 8 servings, 1/4 cup each

Nutritional Information

Serving Size 8 servings, 1/4 cup each
AMOUNT PER SERVING
Calories 190
Total fat 17g
Saturated fat 3g
Cholesterol 0mg
Sodium 150mg
Carbohydrate 4g
Dietary fiber 2g
Sugars 0g
Protein 10g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have always loved roasted pumpkin seeds. I have always loved roasted pumpkin seeds. It was a haloween tradition. The difference is that when my mom made them she always left the shells on. We then cracked and ate them like shelled peanuts. Some of us would throw away the shells, but I would always eat them with the seeds. It is a matter of preference. Another winning point with the kids is that the seeds are very slimy when rinsing. If you play it right it will score very high on the gross but cool scale. A very healthy snack and a fun project to include in your jack o'lantern making with the kids.
Date published: 2002-03-30
Rated 3 out of 5 by from I have always loved roasted pumpkin seeds and have made them every year during the pumpkin season. I have always loved roasted pumpkin seeds and have made them every year during the pumpkin season. I have found that boiling the seeds in salt water prior to roasting in the oven is a great way to prepare them. They don't have an oily finish and the saltiness is absorbed in the shell so it doesn't brush off. Spread them still damp on the baking sheet and bake until dry and crispy. Yum
Date published: 2005-10-19
Rated 5 out of 5 by from I have been making this recipe since I was a little girl. I have been making this recipe since I was a little girl. Now that I am grown and have children of my own, I will continue making it. However, I found that I like the taste of Lawrys seasoning salt better than just regular salt. It's a bit different and not the same old same old. My kids and husband love it.
Date published: 2005-10-26
Rated 4 out of 5 by from I tried every variation listed except the Spicy, instead I made a spicy with 2 tsp of Chili Powder. I tried every variation listed except the Spicy, instead I made a spicy with 2 tsp of Chili Powder. The Spicy (as I made it above) and the Cheesy variations needs a little salt added to them. The syrup on the Sweet variation burnt before the seeds were even toasted and the entire batch had to be thrown out.
Date published: 2005-11-15
Rated 3 out of 5 by from DON'T rinse the seeds, you lose too much of the flavor, just pick out the big bits of flesh, then... DON'T rinse the seeds, you lose too much of the flavor, just pick out the big bits of flesh, then add 2 tbsps of melted butter and sprinkle with kosher salt. Bake for about 30 minutes and YUM! Much more flavor and my kids can't keep their hands out of it.
Date published: 2008-10-30
Rated 2 out of 5 by from Your recipe sounds very easy up until the point of shelling the seeds. Your recipe sounds very easy up until the point of shelling the seeds. In a batch of pumpkin seeds, your looking at standing there and shelling hundreds of seeds, one by one by one by one. No thank you! Just let those bad bears dry and pop um in the oven.
Date published: 2002-10-28
Rated 4 out of 5 by from You can substitute any favorite spice to add a little different kick. You can substitute any favorite spice to add a little different kick. My kids love the 'cinn-a-kin' seeds where I added just a little cinnamon & 'splenda' to a shaker & yum... I liked adding Mrs. Dash to my batch of seeds for a zestier kick instead.
Date published: 2003-10-17
Rated 5 out of 5 by from my family LOVES this recipe. my family LOVES this recipe. sometimes i even sprinkle the seeds with cajun spices just to give them a little kick. i say pick the spice you love most and sprinkle it on just before baking !! you can't go wrong !! :)
Date published: 2005-10-18
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