It's pumpkin carving season, but don't toss the seeds... eat them!


While it can be a little tedious, roasting pumpkin seeds is simple. Start by picking out a nice-sized pumpkin, in hopes that it will give you lots of seeds. Then take your prized pumpkin home and get to carving!

Start by cutting around the stem of the pumpkin. If you're going to be making a Jack-O-Lantern, be sure to cut the top with your knife at an angle, with the tip pointed towards the center of the pumpkin (where the stem is). By cutting at an angle, you'll be creating a pumpkin top that won't fall inside the pumpkin.

:: pumpkin

:: Drizzle of olive oil

:: Salt & pepper to taste


  • Carve top off of pumpkin.
  • Using a large spoon, scrape insides of pumpkin, removing pulp and seeds to a bowl.
  • Pick out seeds from pumpkin pulp, placing seeds in a separate dish.
  • Rinse any remaining pulp off of seeds.
  • Preheat oven to 375°F.
  • Spread seeds on paper towel to dry, then pat dry with additional paper towel.
  • Spread dried seeds on baking sheet and drizzle with oil, mixing seeds to evenly coat with oil. Season to taste with salt and pepper.
  • Bake for 25-30 minutes until lightly golden brown.
  • Let cool and serve!

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