Don't throw out those pumpkin seeds when carving pumpkins! Sweet, a little salty, and oh so crunchy, these Honey Roasted Pumpkin Seeds are a delicious Fall snack while you carve pumpkins or to enjoy with a nice, cold beer!
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It's carving pumpkins time! While it's a fun activity to do with the family, it can get messy. And the insides of those pumpkins can be VERY intimidating if you have never roasted pumpkin seeds before.
There are so many different ways to roast pumpkin seeds, and I saw Melissa at Blessthismessplease.com had a fantastic recipe that I wanted to try and make my own. I think you are going to love them!
What Type of Pumpkin To Use
Use any type of pumpkin you would like. Carving pumpkins are usually bigger pumpkins and have lots of seeds in them, so you might need to double or triple this recipe if you are carving more than one pumpkin at a time.
A large pumpkin will usually yield you about 1 ½ cups of seeds. When I made this recipe, we had two pumpkins to carve (one for my son and one for my daughter). Because of that, I was able to get 3 cups of seeds for this recipe.
Equipment You'll Need
What Type of Honey To Use
The best type of honey to use is the best type of honey! You know what I mean? Organic, or even better, local honey is the best! I am very lucky, one of my friends has a hive, so we always have local, organic honey.
When purchasing honey, make sure it says "raw". Cheaper honey is not always pure honey. It's not uncommon for honey to be mixed with corn syrup when it is imported from other countries. Raw, organic honey is readily available on Amazon or at the grocery store these days.
Let's Make Honey Roasted Pumpkin Seeds!
First thing you'll need to do is get the seeds. Get ready to get messy! To cut open the pumpkin, carefully cut the top of the pumpkin open and use a scoop to get the pumpkin seeds out. It will be messy, so place a trash bag under the pumpkin to get any rouge pumpkin pieces that get away from you. Place the pumpkin seeds in a large bowl.
Place a colander close and go through the pumpkin seeds, picking the flesh of the pumpkin from the seeds. It's easiest to rinse the seeds under running water to remove any of the pumpkin flesh. Put the seeds in the colander and discard the pumpkin flesh. Wash the pumpkin seeds and then place them on a clean, dry, kitchen towel for 5-10 minutes to remove any excess liquid.
While the pumpkin seeds dry, melt the butter and honey together in a small sauté pan. As soon as the honey and butter are melted together, turn the heat off. Place the dried pumpkin seeds in a large bowl. Add the melted butter and honey, salt, and pumpkin pie spice. Mix well to combine.
Line a baking sheet with parchment paper and place the pumpkin seeds on the baking sheet. Bake for 45 minutes, stirring the pumpkin seeds every 10-15 minutes to avoid burning.
Allow the pumpkin seeds to cool before serving. They may stick together as the honey cools, simply break them apart. Serve as you carve pumpkins or while you watch a Sunday football game.
Tips and Tricks
- Butter and honey tend to burn easily, so make sure to stay close to the oven as you are baking these pumpkin seeds.
- If the pumpkin seeds are too wet when they go in the oven, don't panic! They might just take a little longer to roast. Mine took 45 minutes to bake, but if yours are drier, they might only take 35 minutes. Just stay close to the oven during this process.
- Make them a little spicy! Add some crushed red pepper flakes to the seeds to give them a little kick of spiciness!
- Looking for more pumpkin recipes? Check out these muffins, waffles, and bread recipes!
Frequently Asked Questions
Yes! Cut the cooking time down from 45 minutes to 30 minutes. Once again, make sure to keep an eye on the oven so the pumpkin seeds don't burn.
They will last for several days, and up to a week, in an airtight container. The best way to store them is in a mason jar.
The pumpkin seeds will turn a deep golden brown. They will turn from golden brown to burnt in a matter of minutes, so don't let them go too far past the golden brown color. Depending on how wet your pumpkin seeds are when you start baking them will depend how long they need to roast.
Other Recipes To Try!
Did you love these Honey Roasted Pumpkin Seeds? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
- Halloween Pasta Salad
- Spooky Halloween Tortilla Chips
- Beer Pizza Dough
- Caramel Apple Cheesecake Dip
- Chicken Drumstick Sheet Pan Dinner
- Homemade Chunky Applesauce
- Halloween Funfetti Cheesecake Bars
- All in One Apple Cake
Honey Roasted Pumpkin Seeds
- 3 cups Pumpkin Seeds Fresh
- 3 tablespoon Butter
- ¼ cup Honey
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Kosher Salt
- Preheat the oven to 325°
- Clean the pumpkin seeds and remove any part of the pumpkin from the seeds.
- Wash the seeds and then place the cleaned seeds on a clean kitchen towel to dry. Dry the seeds and let them sit for 5-10 minutes until they are dry.
- Place the butter and honey in a saucepan and melt them together. When it is just melted, take the saucepan off the heat.
- Put the seeds in a large bowl. Top with the melted butter and honey mixture, pumpkin pie spice, and salt. Mix well to combine.
- Line a baking sheet with parchment paper and place the pumpkin seeds on the baking sheet. Bake for 45 minutes, stirring every 10 to 15 minutes to prevent the seeds from burning. Allow the seeds to cool and enjoy.
- If the pumpkin seeds are still wet, the mixture will take longer to cook, and that's ok! Be patient, they will get there.
- Stay close to the oven, these pumpkin seeds will go from perfectly crisp to burnt in a matter of minutes.