We carved pumpkins yesterday…

And roasted pumpkin seeds…

Roasted Pumpkin Seeds


  • 1-2 tablespoons Extra Virgin Olive Oil
  • Pumpkin Seeds
  • Kosher Salt


  1. Preheat oven to 325 degrees. After washing off pumpkin seeds, pat them dry with paper towel. Line a baking sheet with aluminum foil and spread seeds in a single layer. Drizzle with extra virgin olive oil and toss until seeds are coated. Sprinkle with kosher salt to taste. Bake for 30-40 minutes or until seeds are toasted and golden brown. Remove from oven and allow to cool for a few minutes before eating.

May you all have a fun and safe Halloween.  Thinking of everyone of the East coast…sending prayers your way!


2 Responses to Roasted Pumpkin Seeds

  1. Vicki I. says:

    I love the photo of your son’s face in the middle of the carved pumpkins!

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