Roasted Pumpkin Seeds Recipe ~ Low Carb Keto Snack Idea

A ceramic dish full of golden brown roast pumpkin seeds.

5 from 2 votes

Roasted Pumpkin Seeds Recipe ~ Low Carb Keto Snack Idea

Save the seeds from Jack-o-lantern pumpkin carving! Roasted Pumpkin Seeds are great to top soups and sprinkle on salads. And they are a perfect low-carb keto snack idea. Roasting pumpkin seeds with buttery crunchy goodness is a simple recipe to make every Fall, and quite a fun tradition.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers, Dips, & Snacks

Cuisine: American

Keyword: keto snack, low carb snack, pumpkin seed recipe, roast pumpkin seeds, roasted pumpkin seeds, roasting pumpkin seed

Servings:

Calories: 131kcal

Author: Lisa Hatfield

Equipment

Ingredients

2 cups clean pumpkin seeds
2 teaspoons garlic powder
¼ teaspoon cayenne
2 teaspoons Worcestershire sauce
½ teaspoon black cracked pepper
1 teaspoon sea salt
3 tablespoons melted butter

US Customary - Metric

Instructions

Carve open the top of your pumpkin (or squash, they work great!) using a sharp knife. Using a strong metal spoon or ice cream scoop clean out the insides of pumpkin guts into a bowl. Discard the stringy flesh pieces. Remove the seeds into a colander or large bowl.
Rinse the seeds under running cold water in the colander. Clean until most of the slimy pumpkin flesh and pulp is washed off. Pick out any larger pieces of pulp and discard those. Turn the clean seeds out onto a clean kitchen towel. This is the best way to remove excess water and pat dry pumpkin seeds.
Preheat oven to 375 degrees. Place clean seeds in a large bowl and add garlic powder, cayenne, Worcestershire sauce, black pepper, sea salt, and melted butter. Toss seeds and coat them well.
Mix well to coat all the seeds and pour in a single layer on a parchment paper lined rimmed baking sheet, cookie sheet, or roasting pan.
Roast 375 for 15 minutes, check them, stir and turn them over, roast 5-10 minutes more if needed to get an even golden brown color.
Store in an airtight container in the fridge and enjoy!

Video

Notes

serving portion

One serving portion is ¼ cup. This recipe makes 8 servings.

freezing

Save clean washed seeds in the freezer from your Halloween carvings. Just place them in zip-top bags until you are ready to roast them.

squash and pumpkins

You can use seeds from winter squash like acorn squash, sweet dumpling squash, and buttercup squash, that's what I used!

roasted seed uses

Baked pumpkin seeds make a great snack or appetizer, and they are also are great on hot soup, on salads, or in a trail mix.

As a snack or appetizer
Sprinkle on hot butternut squash soup
Mix into a healthy trail mix
Toss into a beautiful salad with a lemon vinaigrette.

dry seeds before roasting?

I do give them a good shake in the colander after I've rinsed them and pat them partially dry with paper towels.

Nutrition