Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
Ingredients
- raw whole pumpkin seeds, washed and: 1 cup (dried)
- paprika: 1 tsp (optional)
- Cajun seasoning: 0.75 tsp (to taste)
- salt: (to taste)
- dashes Worcestershire sauce: 2 piece
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C).
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Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
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Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.
