Roasted Pumpkin Seeds  Back to Recipes

Trade your cocktail peanuts for Roasted Pumpkin Seeds as a fun snack to pair with Ecco Domani Pinot Grigio at your fall party.

  • 2 large pumpkins (for extracting seeds)
  • 1 teaspoon Kosher salt
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce


Preheat the oven to 350 degrees.

Use a carving knife to cut a circle around the stem of the pumpkin as if you were making a jack-o-lantern. (Be careful to use up and down motion with the knife and work slowly.) Remove the stem/pumpkin top and set aside.

Scoop the contents of the pumpkins out into a colander. Wash the seeds until completely clean – the cleaner, the better.

Place seeds in a bowl of water and let soak for at least 30 minutes, then drain. Fill a medium or large pot with water and bring to a boil. Add seeds to boiling water and boil for 10-15 minutes, gently stirring initially to make sure the seeds are not sticking to the bottom of the pot.

Drain boiled seeds and place in a large bowl. Toss seeds with the olive oil and arrange in a single layer on a baking sheet or pan.

In a small bowl, combine Kosher salt, cayenne and garlic powder. Sprinkle half the seasoning mixture over the oiled seeds on the pan.

Roast seeds in the oven for 30-40 minutes, flipping seeds with a spatula every 10 ­­­­minutes, until golden-brown and lightly toasted. Remove from oven and let cool.

Place in a serving bowl and sprinkle with remaining seasoning mixture and Worcestershire sauce. Lightly toss and serve!

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