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  • GFDF Recipes

Roasted Pumpkin Seeds


Rinse the pumpkin seeds, pat dry on a clean dish towel and let sit on a sheet of parchment paper overnight. Pumpkin seeds are better if they are dried out before baking.


I used the seeds from two medium-sized pumpkins. About 2 cups.


Preheat oven to 300 degrees.


In a small sauce pan add 2 tsp vegan butter and 1 tsp vegetable oil. Add desired amount of salt, I prefer a pinch of Himalayan or sea salt.

(optional) 1/4 tsp garlic powder

Place pumpkin seeds in a bowl, pour butter mixture on seeds. Place seeds on baking tray and roast for about 40-45 minutes until seeds are crispy not chewy. Stirring occasionally.

They are so good warm out of the oven!

Store in the refrigerator in an airtight container for up to 2 months.