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Roasted Pumpkin Seeds

A wonderfully crunchy snack! Play around with different spices and herbs to find what you like best! Eat as is as a snack or sprinkle on top of salads, soups, cereals, in granola, in trail mix or in baking.
Pumpkin Seeds – Pumpkin seeds contain a wide variety of antioxidants and are a good source of minerals such as zinc, iron, phosphorus, magnesium, manganese and copper. In addition, they are a good source of protein and fibre. Good for immunity, reproduction, bones, skin, and vision.
Extra Virgin Olive Oil – Extra virgin olive oil is a healthy monounsaturated fat rich in antioxidants and anti-inflammatory phytonutrients such as phenols and polyphenols. It is also a good source of vitamin E. Heart healthy and anti-inflammatory!
Prep & Cook Time: 50 minutes
Course: Salads & Sides, Snacks
Servings: 6


  • 1.5 cups raw pumpkin seeds
  • 2 tsp melted butter (or coconut or olive oil)
  • Sprinkle of salt


  • Garlic powder
  • Cayenne pepper
  • Cumin
  • Cardamom
  • Cinnamon
  • Any spice of your choice!


  • Preheat oven to 200°F.
  • Mix seeds with butter or oil in a bowl together with the spices of choice and unrefined salt.
  • Spread out evenly in a single layer on a rimmed baking sheet.
  • Stirring occasionally, bake until golden brown (around 15-20 minutes)


You can use seeds from a freshly carved pumpkin (keep some of the stringy bits on the seeds as they add great flavour – just clean off the extra chunks!). Do not eat the shells.
Photo by Cathal Mac an Bheatha