Roasted Pumpkin Seeds

After carving pumpkins with the boys, my husband requested that we have pumpkin seeds.  As most of you know, all of my “boys” are spoiled, so I googled many recipes and came across this one.  I did tweek it just a bit.  ENJOY!

Oven: 250 and then 325;  Cook time: 45-50 min then 10-15 min   Yeild: 2 1/2 cups


  • 2 1/2 c fresh pumpkin seeds
  • 3 T butter, melted
  • 1 t salt
  • 1 t Worcestershire sauce
  • Sea Salt-to taste


  • Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250° for 45-50 minutes, stirring occasionally.
  • Increase heat to 325°.  Sprinkle with additional Sea Salt to your liking. Bake 10-15 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool  on papertowels before storing in an airtight container. 

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