Pumpkin Seeds Recipe

Happy Thanksgiving! This year, I will be spending the holiday with MM’s family. I’ll probably be doing much of the cooking with MM’s mom. Hope you all have a great holiday! Meanwhile, enjoy this recipe for the seeds from that pumpkin you pureed for pie! Original recipe here.


  • Seeds from a pumpkin
  • 4 Tbsp melted butter
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp ground allspice


  1. Clean the seeds. Get as much of the pumpkin insides off them as possible.
  2. Allow seeds to dry.
  3. Mix all ingredients in a bowl to coat the seeds.
  4. Bake at 275F for 10-20 minutes. Stirring about every 5 minutes.
  5. The directions I used said to bake until golden brown, but it was difficult to tell with the cinnamon soaking in, so I suggest eating one after 10-15 minutes to see how crunchy they are.


So-so right after they came out of the oven, but delicious the next day.

Changes for next time

With so few seeds in a pie pumpkin, it was probably a waste to use that much butter and spices. I’ll cut it down next time if there aren’t many seeds. I would also turn the temperature up to 300F to help cook the seeds faster, but that could be because I’m impatient after spending an entire day in a kitchen.


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