I truly love each and every recipe I make but these pumpkin seeds were so FUN!  It doesn’t get much better than creating a delicious recipe and carving a pumpkin.  These roasted pumpkin seeds are crunchy, crispy and slightly sweet.  I honestly think they taste very similar to kettle corn.  Even though carving pumpkins can be messy, I promise it’s worth it to clean the seeds and roast them.  They’re a great little snack, yogurt topping or addition to trail mix.


The first step is to find a nice big pumpkin.  One large pumpkin produces about 1 cup of pumpkin seeds.  First, using a knife, carve a large circle around the stem of the pumpkin.  Then, clean out the inside of the pumpkin.  Place pumpkin seeds in a large mixing bowl.  Save the pumpkin for fun purposes!  At this point, sift through the pumpkin seeds and discard any pumpkin flesh.  Rinse the pumpkin seeds under running water.  Then, drain the water.  Pat pumpkin seeds COMPLETELY dry with paper towels.  It is very important to have extra dry pumpkin seeds; this will allow them to become more crispy while roasting.  Next, place dried seeds in a large mixing bowl.  Melt the ghee and pour over the pumpkin seeds.  Then, add in maple or coconut sugar, cinnamon, nutmeg and sea salt.  Use your hands to gently toss the mixture until seeds are coated.

Lay seeds in a single layer on a parchment lined baking sheet.  Roast at 350 degrees Fahrenheit for a total of 40 minutes, flipping the seeds after 20 minutes.  Carefully remove from oven and allow to cool completely, about an hour.  Lastly, store in an airtight container at room temperature for up to a week.  That’s it!


These roasted pumpkin seeds are a great snack by themselves.  A handful goes a long way!  I also enjoy them on top of coconut milk yogurt, as a smoothie garnish or even in a trail mix.  Mix these with some other nuts and seeds for a fun little snack.  Either way, you’re going to love these!  Check out these Roasted Pepitas for another crispy crunch snack.

Prep Time: 15 minutes
Cook Time:  40 minutes
Total Time: 55 minutes
Course: Lunch, Dinner
Servings: 2 cups


2 cups pumpkin seeds (about 2 large pumpkins)
2 TBL ghee (or coconut oil for Vegan)
3 TBL maple sugar or coconut sugar
1 TBL cinnamon
1/2 tsp nutmeg
Sea salt


First, preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

After scooping seeds out of pumpkin, discard any pumpkin flesh.  Add seeds to a large bowl and rinse thoroughly.

Then, drain water.  Pat pumpkin seeds completely dry with paper towels.

Next, add dried pumpkin seeds to a large mixing bowl.

In a microwave safe dish, melt ghee.  Then, pour ghee over the pumpkin seeds.  Add remaining ingredients, using as much sea salt as desired.  Using your hands, stir to combine.

After, lay pumpkin seeds in one even layer on baking sheet.

Bake for 40 minutes total, flipping after 20 minutes.

Remove from oven and allow pumpkin seeds to cool completely, about an hour.

Store in an airtight container at room temperature for up to a week.