How To Roast Pumpkin Seeds Without Oil

5 from 41 votes

Crunchy homemade roasted pumpkin seeds without oil are a nutritious snack using minimal ingredients.

Cook Time7

Total Time7

Course: Snack

Cuisine: Any

Diet: Gluten Free, Vegan

Servings: servings

Calories: 1kcal

Cut pumpkin in half. Use a spoon to scoop out all the seeds. Wash them in a colander to get rid of any stringy flesh. See the above article for two ways to do this.
1 whole Pumpkin

Layout the pumpkin seeds on a tea towel, separating each seed. Allow to air dry for at least ½ day preferably in lots of sunlight. Or pat dry the wash seeds with a clean tea towel or a paper towel.
Preheat the oven to 356 Fahrenheit (180 Celsius). Line a baking sheet with parchment paper then lay the seeds onto the tray, ensure none overlap. Sprinkle salt evenly across pumpkin seeds.
1 pinch Salt
Place the tray in the oven on the middle rack and roast for approximately 7-9 minutes or until golden, or if they start popping take them out of the oven. (See notes) Allow to cool before eating.

Roasting time can differ between seeds which differ between pumpkin varieties.

You will want the pumpkin seeds to turn golden and crunchy. Sometimes they might start popping, at this point take them out, they're done.

You might also be interested in using your pumpkin flesh in these muffins.

This recipe article was originally published October 2019.