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Toasted Pumpkin Seeds

We sprinkled these seeds on pizza, but they also add crunch to salads. Eaten out of hand, they are a flavorful snack.

  • Yield: Makes 1/2 cup
Toasted Pumpkin Seeds

Source: Martha Stewart Living, October 2002


  • 2 teaspoons olive oil
  • 1/2 cup pumpkin seeds
  • Coarse salt and freshly ground pepper


  1. Heat oil in a small nonstick skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, 3 to 4 minutes. Remove from heat; drain seeds on paper towels. Season with salt and pepper.

Reviews (3)

  • finalharvest 3 Oct, 2010

    I knew Martha Stewart would have a few roasted pumpkin seed recipes! Although, my family prefers them to be toasted in the oven these came out great as well! Thank you!

  • betcms 31 Oct, 2008

    I agree! I too was looking for an EASY/QUICK pumpkin seed recipe (I have one that you toast in the oven but it takes an hour). I used Canola oil and it worked just as well and I x the recipe by 6 and it was just as easy but took a little longer to toast (but not too long). THANK YOU!

  • aletabugg 20 Oct, 2008

    I was looking for a quick and easy recipe for pumpkin seeds, and I found it! Great one to have on file!

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