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Perfectly Roasted Pumpkin Seeds


Perfectly Roasted Pumpkin Seeds

Mahaila McKellar shares how to roast pumpkin seeds to perfection!
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Roasted Pumpkin Seeds

Recipe by Mahaila McKellar

Yield:  1 1/2 cups roasted pumpkin seeds


  • 1 1/2  cups Raw Pumpkin Seeds (the yield from the average large pumpkin)
  • 1 1/2 teaspoon Sea Salt (I used fine Himalayan pink salt)
  • 1/4 teaspoon each organic Cane Sugar, Paprika, and Garlic Powder
  • 1/8 teaspoon each organic Turmeric Powder and Onion Powder
  • 1/4 teaspoon organic Cayenne Pepper (optional)
  • 1 1/2 tablespoons organic Ghee 


  1. Carefully cut open your pumpkin and scrape out the seeds.
  2. In a colander, rinse the seeds in water to separate the seeds and remove any pumpkin flesh.
  3. Leave the seeds in the colander to continue draining away any water while you mix the spices together.  (If you're in a hurry, you can also lightly pat them dry with a kitchen towel or paper towels.) 
  4. In a large bowl, blend the spices together well. Add the ghee and mix well.
  5. Add the pumpkin seeds to the spiced ghee.  Mix and massage the spiced ghee thoroughly throughout the seeds, for about 20 - 30 seconds.  
  6. Let the seeds sit in the bowl for 30 - 45 minutes, for the flavors to deepen.
  7. Preheat oven to 275º F.  
  8. Spread the seeds on a (parchment-lined) cookie sheet.  Bake for 45 minutes.  At 30 minutes, you can give them a stir. At 45 minutes check the seeds to see if they're done. If not, continue roasting but keep a close eye on them as they can quickly go from perfectly roasted to burnt.  
  9. When done, give them a stir, allow them to cool, and enjoy! 


  • It could take up to one full hour for the seeds to be done roasting, depending on the seeds, their moisture and your oven.  
  • If you want a simpler taste, follow all the directions above using just 1 1/2 teaspoons sea salt for the seasoning, and 1 1/2 tablespoons avocado oil instead of ghee.  Omit the sugar, paprika, onion, garlic, turmeric and cayenne, and step #7.

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