Roasted Salt and Pepper Pumpkin Seeds

Roasted Salt and Pepper Pumpkin Seeds

Halloween is finally over for another year and now what to do with the pumpkins we all ran out to buy! For many years, I would put the seeds into a compost heap in the garden. Also, the pumpkin as well, once we had finished with it. Sadly, I had to do away with the compost heap as, we think, a rat or two decided to move in.

Nowadays, I try to use as much of the vegetable as possible when I’m cooking. This includes the seeds too. While we were craving the pumpkins I scooped out the seeds to roast them. It was quite a time consuming job but the efforts were worth the results. They made a delicious snack but they were even better in my soups and salads.

What’s your favourite savoury snack? Let me know in the comments below and please don’t forget to like and subscribe.

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  • Sharp knife
  • Chopping board
  • Colander
  • Kitchen towel
  • Baking tray
  • Plastic brush
  • Tablespoon
  • Teaspoon


  • Pumpkin or squash x 1
  • Salt x 1 tbsp
  • Pepper x 1 tbsp
  • Olive oil x 2 tbsp


  • Preheat the oven to 180°C or gas mark 4.
  • Cut the top of the pumpkin or squash.
  • You can use the sharp knife and cut a hole in the top using a circular motion.
  • When the top has been removed, scoop out the seeds with your hands.
  • Put them into the colander.
  • Once all the seeds have been removed, wash them under the tap in the colander.
  • Remove any of the pumpkin string that comes from inside the pumpkin.
  • Dry the pumpkin seeds in the kitchen towel.
  • When the seeds are dry-ish, put them into the baking tray.
  • Pour over the oil and then spread in over the seeds as evenly as possible.
  • Sprinkle over the salt and pepper.
  • Now toss all the ingredients together.
  • Spread the seeds over the baking tray so no seeds are on top of each other.
  • Put the tray into the oven for about 25 – 30 minutes.
  • Once the seeds are a golden brown colour then remove and leave to cool.
  • When the seeds have cooled completely, transfer them to an airtight container or simply enjoy.
Roasted Salt and Pepper Pumpkin Seeds

Roasted Salt and Pepper Pumpkin Seeds were a great way to use up the leftover pumpkin. Plus they were so yummy. As I mentioned earlier I ate these seeds as a snack but on a couple of occasions I also ate them with a soup or salad. The seeds can be left in the airtight container for a couple of weeks at least. If they last that long in your house. However you decide to eat this snack, as always, enjoy!