Pumpkin Seeds Recipe

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Pumpkin Seeds Recipe

Annabelle Huffman, Writer

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 As Halloween is fast approaching, there’s no doubt in my mind that y’all are already cracking open those pumpkins and carving them into Jack-O-Lanterns. If you’re not cutting up a pumpkin, or wearing a thick sweater, or drinking something pumpkin-spiced, then you’re probably doing October wrong. The leaves are changing colors, the air is cooler, and, for girls, that means the humidity is finally going away which = no more frizzy hair!!! With all that change going on, our bodies are getting tired…so, it’s snack time!

While you’re chopping up those poor pumpkins (what did they ever do to you?), there’s always some debate over what to do with the goopey orange strings and seeds INSIDE the pumpkin. Are you supposed to throw that stuff out? Throw it on the compost pile?

…or eat it?

DON’T throw that goopey orange stuff away!!!

Before you decorate, scoop all of that goop out of the pumpkin and place it in a bowl. Next, dig through the goop, pull out the seeds, and place those seeds in a second bowl. Then, follow this recipe for a tasty snack after decorating your pumpkin.


  • 1 1/2 cups raw whole pumpkin seeds
  • a pinch of salt


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Spread the seeds in a single layer on a baking sheet and sprinkle with salt. Bake for about 45 minutes or until golden brown; stir occasionally.

Source:  Modified from allrecipes.com (https://www.allrecipes.com/recipe/13768/roasted-pumpkin-seeds/)

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