Skip to main content
Epicurious
Cookbooks

Toasted Pumpkin Seeds

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 cup raw pumpkin seeds or pepitas, hulled
1 tablespoon olive oil
Coarse salt

Preparation

  1. Preheat the oven to 375Ā°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPumpkin SeedSeedSideSnackVeganDairy FreeGluten FreeNut FreeEasyQuickMeal PrepOven BakeCookbooks
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.