Pumpkin seeds are also known as pepitas.
Toasted Pumpkin Seeds Prep Time: 10 minutes
Cook Time: 1 hour
- Pumpkin seeds
- Cooking spray, olive oil, or butter
- Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain the pumpkin seeds and discard the pulp. Spread out the Pumpkin seeds on a cookie sheet to dry overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake the Pumpkin seeds for about 1 hour, tossing every 15 to 20 minutes, until its golden brown.
Cool the pumpkin seeds before eating. You can Store Pumpkin seeds in an airtight container at room temperature for up to 3 months or refrigerate up to 1 year.