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  • Mary Draper

Our Favourite Roasted Pumpkin Seeds

Updated: Jan 8


Ever wonder what to do with all those seeds (after you've carved your Halloween pumpkins, or made some pumpkin pies)?


Every Halloween we try different recipes roasting the pumpkin seeds. This year, this was the winner!


We tried several different recipes from adding paprika & garlic powder, to everything bagel spice, to these guys.


The secret... white vinegar! These were an attempt to make salt & vinegar flavoured pumpkin seeds (cuz our kids love S&V potato chips). And although you don't really taste the vinegar, it totally enhances the flavour of the roasted seeds.


Here's how to make them at home yourself:


  1. After separating the seeds from the pulp, rinse the seeds with water.

  2. Place the seeds in a bowl, and add white vinegar to cover the seeds. If you don't have quite enough, you can stir the seeds every now and then to make sure they're all coated.

  3. Let them sit in the vinegar at the least 1 hour.

  4. Preheat your oven to 350F.

  5. After 1 hour, drain the seeds (but don't rinse!).

  6. Spread on a parchment lined baking tray, sprinkle generously with sea salt, and bake until golden brown. About 15-20 minutes if you still like them soft. 25-30+ minutes if you like them dried and crunchier.

Optional: Another optional trick, for super crunchy seeds, is to toss the soaked, drained seeds a beaten egg white before spreading on the baking sheet.


Pumpkin seeds are rich in vitamins like manganese, vitamin K (helps wound healing), minerals like zinc (helps immune system), and a great non-animal source of protein. When eaten this way, with the shell intact, you'll get lots of fiber too.

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