Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet. Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours.
Learn how to roast pumpkin seeds for a low-carb keto snack idea. After carving pumpkins and squash, remove the seeds into a large bowl. Rinse pumpkin seeds under running water in a colander until most of the pumpkin pulp is washed off. Pick out any larger pieces of pulp and discard.
Spicy roasted pumpkin seeds are seasoned with olive oil, smoked paprika, garlic, and cayenne. They make a wonderful snack! My kids get so excited every year when carving their Jack-O-Lanterns. They make sure to save as many of the seeds as they possibly can.
Recipe yields about one medium pumpkin’s worth of seeds (1 ½ cups).* Optional flavorings: Freshly ground black pepper, to taste, or 1 teaspoon pumpkin spice blend or ground cinnamon or curry powder To clean your pumpkin seeds: Place the pumpkin seeds in a colander.